You are here: Seasoned Cooking » All Issues » August 2010 Issue » This Article » Page 1
 
August 2010 Issue
Croissant Benedict
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

My foody blog

All cooking secrets available to you at hand. Purchasing food, good quality recipes, table setting, food timeline etc.

Cookbook Resources

Recipes and resources for busy cooks! Our 3, 4 and 5-ingredient cookbooks offer recipes for every taste. Site includes more than 50 cookbooks, reci...

My Muffin Recipes

Muffin recipe site that is updated often with original and free sweet and savory muffin recipes.

NetSweat.com

The primary purpose of this site is the dissemination of information on exercise and nutrition. IFR offers a listing of fitness related sites as we...

GourmetCo.com - Watkins Gourmet Foods

Award-winning spices, herbs, extracts as well as over 370 other specialty products, and Watkins recipes.
I love croissants. They are flakey, buttery and just heavenly when warm and crisp in the morning. I will gladly make a croissant with jam breakfast along with a mug of coffee during the week. But, on the weekend, I want something a little more extravagant. This is where blending two of my favorites - croissant sandwiches and eggs Benedict - becomes something of an art.

This is a great summer breakfast for me. I'm not entirely sure why, although it's perfect when served with a side of fresh fruit. Maybe it's the combination of elegance and laziness that appeals and makes me think of vacations at the beach and getting up early to have breakfast on the beach as the surf rolls in. Croissants and crepes both bring those memories to mind. I guess it is just another form of comfort food to me. Anything that evokes fond memories tends to get high marks from me and this is just such a dish. I hope it helps you build some of those memories, too. Enjoy!

 

Croissant Benedict

  • 1 T. olive oil
  • 2 T. chopped shallots
  • 2 large croissants
  • 1 medium tomato - sliced thin
  • 2 oz. sliced black forest ham
  • 4 thin slices of Swiss cheese
  • 2 poached eggs
  • 2 oz. hollandaise sauce
  • Salt and pepper to taste
Heat the olive oil over medium-high heat. Add the shallots and sauté gently for about 5 minutes or until the shallots are browned and crisp, but not burnt. Set aside.

Split the croissants lengthwise and set on two serving plates. Top one half of each croissant with slices of tomato, ham and Swiss cheese. Carefully set a poached egg on top of the cheese and ladle a generous serving of hollandaise sauce over each egg. Sprinkle with the fried shallots and any salt and pepper that's desired. Place the other half of each croissant over the top to form a loose sandwich. Serve immediately.

  • Yields: 2 servings
  • Preparation Time: 20 minutes
 



Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.