Croissant Eggs Benedict
By Hestan
Croissant Eggs Benedict
By Hestan
Yield/Serves:
4
Prep Time: 10 minutes
Cook Time: 15 minutes
Cook Time: 15 minutes
4 small croissant rolls, halved
12 slices of ham
8 large eggs
2 teaspoons vinegar
For the Hollandaise Sauce
4 large egg yolks
1 tablespoon lemon juice, freshly squeezed
1 teaspoon mustard
1/2 cup unsalted butter
1/8 teaspoon of cayenne pepper
1/8 teaspoon salt to taste
Garnish
Fresh chopped chives, (optional)
Fresh cracked black pepper
Indulge in the luxurious combination of perfectly poached eggs, savoury sliced ham, and velvety hollandaise sauce, all nestled within a buttery croissant.
Hollandaise Sauce
Place the butter in a small saucepan over a low heat, so it gently melts but does not burn. Once melted, turn off the heat.
In the mixing bowl, vigorously whisk together the egg yolks, lemon juice and mustard until frothy and thickened.
Place the bowl over the pot and continue to whisk rapidly. Drizzle in the melted butter a little at a time while whisking constantly, until the sauce is smooth and creamy, about 8 to 10 minutes. Be careful not to let the mixture get too hot, or the eggs may scramble. If required, remove the bowl from the heat and continue to whisk, then return to the heat.
Season the hollandaise sauce with cayenne pepper and salt. Cover the bowl with plastic wrap to keep warm until ready to serve.
Preheat the oven to the broiler.
Poach the Eggs
Fill a 3.5-Qt sauté pan (or wide shallow pan) with 2-3 inches water and bring it to a light simmer over a medium heat.
Crack the eggs into small bowls or ramekins. Carefully slide each egg into the water and poach for about 2 1/2 to 3 1/2 minutes, or until the whites are set but the yolks are still soft. Cooking time will vary based on the size of the eggs if they are cold from the fridge or room temperature and how hot the water is.
Use a slotted spoon to help shape and turn your eggs over to cook evenly.
Carefully remove the poached eggs with the slotted spoon and drain on a paper towel lined tray.
Depending on the size of your pan you can poach your eggs in batches, so they are not overcrowded and keep them in warm water until ready to serve (not hot water or they will continue to cook).
While the eggs are poaching, toast the croissants.