Description
A delicious twist on the classic Eggs Benedict, featuring smoked salmon and flaky croissants.
Ingredients
Scale
- 2 croissants
- 4 oz smoked salmon
- 2 large eggs
- 1/2 cup hollandaise sauce
- 1 tbsp fresh dill, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Slice the croissants in half and place them on a baking sheet.
- Warm the croissants in the oven for about 5 minutes.
- Meanwhile, poach the eggs in simmering water for about 3-4 minutes until the whites are set.
- Remove the croissants from the oven and layer smoked salmon on the bottom half.
- Place the poached eggs on top of the smoked salmon.
- Drizzle hollandaise sauce over the eggs.
- Sprinkle with fresh dill, salt, and pepper.
- Top with the other half of the croissant and serve immediately.
Notes
- For a richer flavor, you can add capers to the smoked salmon.
- Ensure the hollandaise sauce is warm before serving.
- Feel free to substitute the croissants with bagels for a different texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 250mg
Keywords: Smoked Salmon, Croissant, Benedict, Breakfast, Eggs