2 Frenz Certified Free Range Eggs
6 spears Asparagus, trimmed
100g Smoked Salmon
2 Slices Sourdough

Hollandaise Sauce to serve

Fill two medium saucepans with water and bring to the boil.   Salt the water in one saucepan and cook asparagus on a fast simmer for 1 minute, or until just tender.  The time may vary slightly depending on the thickness of the spears.  When tender drain in a colander and pour a cup of cold water over to stop the cooking process.

Reduce heat in 2nd saucepan to a light simmer and Poach the eggs for around 3mins. Using a slotted spoon remove the cooked eggs and drain on a paper towel.

Lightly grill both sides of the sourdough and top with asparagus, sliced smoked salmon and poached eggs.

Drizzle with hollandaise sauce and serve with freshly cracked pepper.