Description

This Salmon Croissant Benedict is the ultimate gourmet brunch featuring flaky croissants, tender pan-seared salmon, perfectly poached eggs, and a rich, creamy homemade hollandaise sauce. Served with fresh spinach, optional sautéed mushrooms, and a side of fresh fruit, this elegant breakfast is perfect for a luxurious weekend brunch or special occasion!

Ingredients

Units Scale

For the Poached Eggs:

4 large eggs
1 tbsp white vinegar
Water (for poaching)

For the Hollandaise Sauce:

3 egg yolks
1/2 cup unsalted butter (melted)
1 tbsp lemon juice
1/2 tsp Dijon mustard
Salt & pepper to taste
1/4 tsp paprika (for garnish)

For the Benedict:

2 croissants (halved)
8 oz salmon fillet (grilled or pan-seared)
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1/2 cup fresh spinach
1/4 cup sautéed mushrooms (optional)

For Serving:

Fresh herbs (parsley or chives)
Grilled lemon slices
Side of fresh fruit

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Instructions

Prepare the Salmon:
- Season salmon fillet with salt and black pepper.
- Heat olive oil in a pan over medium heat and sear salmon for 3-4 minutes per side until golden and flaky. Set aside.
Poach the Eggs:
- Bring a saucepan of water to a gentle simmer. Add vinegar.
- Crack eggs into separate cups and gently slide into the water.
- Poach for 3-4 minutes until the whites are set but yolks remain runny.
- Remove with a slotted spoon and drain on paper towels.
Make the Hollandaise Sauce:
- In a heatproof bowl, whisk egg yolks and lemon juice over a double boiler.
- Slowly drizzle in melted butter while whisking continuously until thickened.
- Stir in Dijon mustard, salt, and pepper, then remove from heat.
Assemble the Benedict:
- Toast croissant halves and place fresh spinach on each.
- Add sautéed mushrooms (if using), then place a salmon fillet on top.
- Gently place a poached egg on each and drizzle with hollandaise sauce.
- Sprinkle with paprika and fresh herbs.
Serve & Enjoy:
- Serve with grilled lemon slices and a side of fresh fruit for a complete brunch experience!

Notes

Swap salmon for smoked salmon for a no-cook version.
Use store-bought croissants or bake fresh for an extra flaky texture.
Keep hollandaise warm by placing the bowl over warm water while assembling.