Description
Indulge in a cozy brunch with this luxurious Croissant Eggs Benedict featuring smoked salmon and easy hollandaise sauce.
Ingredients
Scale
- 2 buttery croissants
- 4 large eggs
- 4 oz smoked salmon
- 1 cup arugula
- 1 medium tomato, sliced
- capers
- Hollandaise sauce (egg yolks, lemon juice, melted butter, salt, cayenne pepper)
Instructions
- Toast the croissants until just crispy.
- Prepare hollandaise sauce using a blender, combining egg yolks, lemon juice, and slowly adding melted butter.
- Poach the eggs in gently simmering water.
- Assemble by placing smoked salmon on each croissant, topping with poached eggs, and drizzling hollandaise sauce.
- Serve with arugula, tomato slices, and capers as desired.
Notes
Let the smoked salmon sit at room temperature before using. Make hollandaise close to serving time for the best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 370mg
Keywords: eggs benedict, croissant recipe, brunch ideas, smoked salmon, hollandaise sauce