SunPork Fresh Foods Super Crunchy Honey Pork
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?


Capable Cooks


What you’ll need


  • 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

  1. 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.
  2. 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.
  3. In a fry-pan over med. heat, fry ham for 5 mins until warmed and slightly crispy.
  4. Remove eggs and place on a paper towel to drain.
  5. Assemble by stacking ham, spinach, and eggs on the croissant. Drizzle over hollandaise and season with salt and pepper.
  6. Serve and enjoy!