Loaded Bennie Breakfast Croissant
Do you love croissants? Do you love eggs benedict? Well, so do we, that’s why we combined the two and made a Loaded Bennie Breakfast Croissant with beautiful Aussie ham, perfectly poached eggs and rich hollandaise all nestled in a buttery croissant, what’s not to love?
15mins
Capable Cooks
2
What you’ll need
INGREDIENTS
- 6 thick slices SunPork Fresh Foods Leg Ham
- 2 egg yolks
- ½ Tbsp. lemon juice
- ½ tsp. Dijon mustard
- 125g butter, room temp. 1-2cm cubes
- 1 Tbsp. white vinegar
- 4 eggs
- 2 croissants, sliced and warmed
- Spinach, to serve
- Salt and pepper, to serve
How to make it
- To make hollandaise sauce, place a heatproof bowl over a simmering saucepan. Whisk egg yolks, lemon juice and mustard together until smooth. Slowly add butter, one cube at a time ensuring each cube is incorporated before adding more. Keep whisking vigorously until creamy and well combined, then set aside.
- To poach eggs, bring a small saucepan of water to the boil, add vinegar, then carefully crack eggs into the water. Cook for approx. 2-3 mins or until cooked to your liking.
- In a fry-pan over med. heat, fry ham for 5 mins until warmed and slightly crispy.
- Remove eggs and place on a paper towel to drain.
- Assemble by stacking ham, spinach, and eggs on the croissant. Drizzle over hollandaise and season with salt and pepper.
- Serve and enjoy!
