1. Poach 8 eggs (use water with 1/2 cup vinegar in a large skillet if you don't have a poacher).
2. Slice croissants in half and toast in oven until just slightly golden. Steam asparagus until tender crisp, remove tough ends. On the bottom 1/2 of the croissant, place 60 g crabmeat, 5 asparagus spears and 2 slices of tomato. Place 2 poached eggs on each half and lay 1 oz sliced cheese on top.
3. Place eggs under broiler 30 seconds to melt cheese. Sprinkle with chopped parsley.
Lean top half of croissant on tower partially covering eggs. Serve with fresh fruit salad.
4 slices whole grain toast
½ lb fresh crab meat
20 thin asparagus spears
2 vine-ripened tomatoes, sliced into rounds
4 oz Swiss cheese
salt and pepper to taste
2 tbsp chopped parsley