Croissant Eggs Benedict

  • 8 pieces thick-cut bacon
  • 8 large eggs
  • 4 miniature croissants, sliced in half
  • 1 c. hollandaise sauce
  • 1 tsp. smoked paprika
  • 1/4 c. sliced green onions

Fry the bacon in a large skillet, making sure to cook it until crispy. Remove from the skillet to a plate covered with paper towels and drain all but the smallest bit of bacon fat from the pan.

While the bacon is frying, poach the eggs to your desired level of doneness. I love them medium-set.

Place the skillet with the small amount of bacon fat over medium-low heat and carefully toast the croissant halves in the pan.

To assemble the dish, place 2 croissant halves on a serving plate. Cut each slice of bacon in half and arrange 2 halves on each croissant piece on the plate. Nestle a poached egg atop the bacon and ladle a bit of hollandaise sauce over the top of the eggs. Sprinkle the top of the dish with smoked paprika and green onions and serve.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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