Honey baked ham eggs Benedict on fried potato crisps

Separate two eggs; keep the yolks, and store the whites in the fridge under plastic wrap.

Bring the butter to a simmer in a small sauce pot. Whisk the yolks, then slowly whisk in the hot melted butter until pale, thick and coating the back of a spoon.

Keep the hollandaise in a warm spot or over a warm pot of water until plating.

Cut the russet and sweet potatoes into very thin strands on a turning mandolin, a straight mandolin or by knife.

Fill a pot a third of the way with canola oil and heat to about 350F, medium to high heat.

Fry a handful of potato strands at a time until crisp and barely golden, about two minutes each side, keeping the white and orange color; drain on paper towels.

Use only the asparagus tops; grill with a little olive oil, salt and pepper until vibrant green and just tender.

Grill the ham slices for good grill marks and a crisp honey glazed edge.

Bring a medium pot three quarters full of water to a rolling boil and add a splash of white wine or apple cider vinegar.

Swirl the water, crack in a few eggs and keep the water spinning 20 to 30 seconds; cook 4 to 5 minutes for runny yolks.

Heat the hollandaise until hot to the touch; season with lemon juice, smoked paprika or cayenne, and a pinch of salt.

Spoon sauce on the plate, then a potato crisp, a few slices of ham, asparagus, the poached eggs and a generous helping of hollandaise; sprinkle with paprika.