Smoked Salmon Croissant Benedict

If you luv Eggs Benedict then it time to up your game with Smoked Salmon Croissant Benedict. This simple recipe reveals the art of creating an amazing Smoked Salmon Croissant Benedict with it’s decadent yellow sauce draped over a salmon filet and flaky croissant, enjoy.

Smoked Salmon Croissant Benedict

Ingredients

• 3 oz smoked salmon
• Large croissants
• Heirloom tomatoes for serving/garnish

For Hollandaise sauce:

• 4 large egg yolks
• 1 Tbsp fresh lemon juice (juice of half a lemon)
• Salt and pepper to taste
• 1/2 tsp smoked paprika
• 1/2 cup melted butter
• For Poached Eggs:
• 4 large eggs
• 1 Tbsp white vinegar
• Pinch of salt

First prep and lay out all ingredients, smoked salmon and garnishing. Bake croissants according to package directions.

Prepare Hollandaise.

1. In a saucepan pour in enough water to where you can place a bowl over it but the bowl doesn’t touch the water (if that makes sense).
2. In a large mixing bowl whisk in egg yolks, lemon juice, salt, pepper and smoked paprika together vigorously until thick and pale.
3. Place bowl over simmering water. Whisk constantly, slowly pour in melted butter one Tbsp at a time continuously whisking (this should take a few minutes).
4. Remove from heat when reached desired smoothness. Cover with plastic wrap.

Directions

1. Lastly poach eggs. In a large saucepan bring just enough water to cover eggs to a simmer.
2. Add vinegar and salt.
3. Break each egg in a small ramekin.
4. Swirl water in one direction and drop one egg in the center (you can cook multiple eggs if pan is large enough).
5. Eggs should take about 3 minutes to cook.
6. Test eggs for doneness with slotted spoon.
7. Lay on plate lined with paper towels to drain excess water.

Assemble croissants:

1. Layer with smoked salmon and topped with poached eggs.
2. Top with Hollandaise Sauce, garnish with Heirloom tomatoes and serve immediately.

Enjoy/Tastedis