Eggs Benedict

INGREDIENTS
2 eggs
2 slices of brown bread
2 Tbsp blanched spinach
3 slices smoked salmon / chicken or ham
3 tsp Gruyere or processed cheese
2 tsp Hollandaise sauce
A pinch of paprika or red chilli powder

To garnish (Optional):
1 slice of honeydew melon
1 slice of pineapple
1 slice of water melon
1 slice of kiwi fruit
3 pieces blanched asparagus

METHOD
Heat water in a shallow pan. Reduce to a simmer, as soon as the water comes to a boil.
Gently break two eggs into the water and let them poach for 3 to 4 minutes.
Meanwhile toast the two bread slices and cut them into half so to have four triangles.
Place two triangles of toast in the center of the plate, then place the blanched spinach on top, followed by slices of smoked salmon and poached eggs.
Sprinkle grated cheese. Finish by pouring the hollandaise sauce on the eggs (optional) and sprinkle a pinch of paprika on the sauce.
Arrange the asparagus spears on the plate, garnish with fruits and serve.