A luxurious brunch classic — buttery croissants layered with ham, perfectly poached eggs, and rich homemade hollandaise.

• Yield: 2 servings
• Prep: 15 min
• Cook: 25 min
• Difficulty: Intermediate

Ingredients

Croissant Benedict

• 2 large buttery croissants
• 4 slices ham
• 4 eggs
• Salt & black pepper
• White vinegar (for poaching)
• Butter (for warming ham)

Hollandaise Sauce

• 3 egg yolks
• 1 tbsp lemon juice
• 125 g unsalted butter, melted & warm
• Salt, to taste
• Pinch of cayenne pepper or white pepper (optional)

Directions

Make the Hollandaise

Double-boiler method (most stable):

1. Melt the butter and keep it warm (not hot).
2. In a heatproof bowl, whisk egg yolks and lemon juice until pale.
3. Place bowl over gently simmering water (do not let bowl touch water).
4. Whisk continuously until mixture thickens slightly (about 2–3 minutes).
5. Slowly drizzle in warm melted butter while whisking constantly.
6. Continue whisking until thick, glossy, and creamy.
7. Season with salt and cayenne to taste.
8. Remove from heat and keep warm (cover bowl with a cloth).

Texture check: Sauce should ribbon off the whisk. If too thick, whisk in 1 tsp warm water.

Prepare the Croissants

1. Slice croissants in half.
2. Warm in oven at 160°C for 5 minutes or lightly toast.

Warm the Ham

1. Melt a small knob of butter in a pan.
2. Warm ham gently for 30–60 seconds per side.

Poach the Eggs

1. Bring a pot of water to a gentle simmer.
2. Add 1–2 tsp white vinegar.
3. Crack eggs into small bowls.
4. Slide eggs into water and poach for 2½–3 minutes.
5. Remove and drain on paper towel.

Assemble

1. Croissant bottoms on plates.
2. Layer warm ham.
3. Add 2 poached eggs per croissant.
4. Spoon over hollandaise generously.
5. Season lightly with salt & black pepper.