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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