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August 2010 Issue
Croissant Benedict
by Ronda L. Halpin
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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

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