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Neptune's Breakfast
1 tsp. salt
8 fresh asparagus stalks
12 medium shrimp, shelled, cleaned & sliced in half
3 TBS white distilled vinegar
8 large eggs
4 medium croissants, halved
8 smoked salmon pieces, thinly sliced
Fresh dill, snipped
4 medium strawberries, sliced with leaf attached
Fill a large frying pan with water, then add salt. Bring water to a slight boil. Cut off the thick end of asparagus stalks; parboil asparagus for about two minutes. Remove from frying pan and set aside. Parboil shrimp until barely cooked. Remove from frying pan and set aside. Add vinegar to water. Break each egg into a saucer; slide into simmering water. Take care not to break the yolk. Poach eggs for three to five minutes.
In the meantime, lightly toast croissants and prepare the Hollandaise Sauce.
Remove eggs from water with a slotted spoon and place in individual serving bowls. Place the asparagus back in water to reheat; then remove. Do the same with the shrimp. When the shrimp begins to curl, remove at once (about twenty seconds).
On each plate, arrange the halved croissants, with one slice of smoked salmon on each half. Place poached egg atop each. Decorate with asparagus, two on each side of croissant. Spoon Hollandaise Sauce onto each egg. Arrange the shrimp halves on top of sauce. Sprinkle snipped dill onto eggs. Garnish with strawberries.
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