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Plated eggs benedict with asparagus and ham

Gourmet eggs benedict served over toasted bread, ham, and asparagus, garnished with creamy hollandaise sauce

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Overhead view of a plate of asparagus served with smoked salmon, poached egg with a hollandaise sauce. The last few woody centimetres of the asparagus stalks have been removed and they have been cooked gently in a mix of boiling water, lemon juice, and salt for between 8-12 minutes depending on the thickness of the stalk. A poached egg is placed on top and served with fresh hollandaise sauce and fresh chives. Colour, vertical format with some copy space.

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