Toast the Sally Limn.
Place 2 slices of Sally Limn on each of 2 warmed plates.
Place a slice of virginia ham on each piece.
Heat the water for poaching the eggs in a skillet until it simmers.
Break the eggs into the simmering water.
Poach for 4 to 5 minutes or until the whites are cooked.
Transfer the eggs onto the prepared toasts.
Cover the poached eggs with the Hollandaise Sauce.
Garnish with the Pineapple, Peach, and Melon Kabobs.