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Deviousness `anmari has been spreading her infectious positivity throughout our community for over 6 years. Throughout this time Ana has been at the core of all things devious, passionately developing an eclectic gallery, helping organise devmeets, participating in chat events and also recently completed dedicating her time as a Community Volunteer. We are absolutely delighted to bestow the Deviousness Award for May 2013 to `anmari, congratulations! Read More
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Sta.sh
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Hmmm sorry ours is better - although the asparagus is a nice touch.
At work we build our benies on an open croisant with spinach and then ham/bacon/smoked salmon, then hollandaise. We finish the dish off by gratinating it under a salamander. Tasty as. If I get an opportunity I'll take a photo of one.
Well, from the sounds of what you have described your actually talking about Eggs Florentine with a selection of meat or as I call it
"Hybrid Food"
In Australia we break ever rule in traditional cooking so I guess your restaurant can be forgiven!
But yes. When I get a chance I will try to take some photos
...then add salmon!