8 large eggs
8 thinly sliced smoked salmon pieces
4 small croissants, cut in half
Hollandaise Sauce
12 medium size shrimp, shelled, cleaned and sliced in half, length wise
8 fresh asparagus, cut off thick end, keep whole
Snipped fresh dill
3 tablespoons white distilled vinegar
1 teaspoon salt
4 medium sized fresh strawberries, sliced with leaf attached

Using a large frying pan, fill with water and add salt. Bring water to a slight boil. Parboil asparagus for about 2 minutes, remove from pan and set aside. Parboil shrimp until bearly cooked, remove pan and set aside. To the water add vinegar. Break each egg into a saucer and slide egg into simmering water taking care not to break yolk and let poach for 3 to 5 minutes. Meanwhile, lightly toast croissants. Remove eggs with slotted spoon and place in individual bowls. Put asparagus back in water to reheat, remove, do same process with shrimp, be sure not to overcook. When shrimp begin to curl, remove immediately, (about 20 seconds). On each breakfast plate, place halved croissants. Put one slice of smoked salmon on each half. Arrange poached egg atop of each. Decorate with asparagus, two on each side of croissants. Mix sauce before spooning it onto eggs. Let some of the sauce drizzle onto asparagus. Arrange three shrimp halves on top of sauce. Using a kitchen scissor, snip dill onto eggs. Place fresh strawberry alongside as a colorful garnish. Absolutely Delicious!!

Hollandaise Sauce
3 egg yolks, room temperature
2 teaspoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon red cayenne pepper
2/3 cup unsalted butter, melted

Place bottom of a double boiler containing water over medium-low heat; bring water to a simmmer. Reduce heat to low. Water should be hot while cooking, never simmering. Add all ingredients except the butter to top of double boiler. Whisk rapidly. Continue whisking as egg mixture thickens and lightens in color, about 7 to 8 minutes. Egg mixture should be light lemon-yellow. Drizzle butter into egg mixture, 1 drop at a time, whisking rapidly. Continue adding butter in a slow, steady stream, whisking constantly. Remove from heat, keep warm until served. Makes 1 cup. (Keep in mind that egg yolks coagulate or curdle at about 180 degrees F). The temperature of the finished ready-to-serve sauce should be tepid.