Butter Croissant Benedict* Recipe

prepare croissants

Split the 4 butter croissants horizontally, leaving a small hinge if you prefer. Heat a medium skillet over medium heat and add 2 tsp unsalted butter. Toast croissant halves cut-side down 1–2 minutes until lightly golden and crisp. Keep warm on a baking sheet in a 200°F (95°C) oven while you finish other components.

Halve, pit and scoop the flesh from the 2 ripe Hass avocados into a bowl. Add 1 tbs lemon juice, 1 tsp olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper and optional 1/4 tsp red pepper flakes. Mash with a fork to a slightly chunky consistency. Taste and adjust seasoning. Keep covered to prevent browning.

Bring about 2 liters of water to a gentle simmer in a wide, shallow pan (water should be steaming with tiny bubbles, not a rolling boil). Add 2 tsp white vinegar to the water—this helps the whites coagulate. Reduce heat so the surface has gentle movement.

Crack each egg into an individual small ramekin or cup. Create a gentle whirlpool in the water with a spoon and slip one egg carefully into the center. Poach 3 minutes for a runny yolk, 3.5–4 minutes for slightly set yolk. Repeat with remaining eggs (work in batches if necessary). Use a slotted spoon to lift each egg, gently blot on paper towel and season lightly with a pinch of fine sea salt.

Arrange a layer of tender arugula (about 1/2 cup per croissant) on the bottom half of each toasted croissant. Spoon about 2–3 tbs of the mashed avocado onto the arugula and spread lightly to cover.

Place a hot poached egg on top of the avocado layer on each croissant base.

Top each egg with approximately 1 oz (25–30 g) thinly sliced Forx Farm Gouda. The residual heat from the egg and croissant will soften the cheese slightly. If you prefer the cheese warmed, place assembled halves under a broiler for 30–45 seconds, watching carefully so the croissant doesn't burn and the egg yolk doesn't overcook.

Close with the croissant top or serve open-faced. Garnish each portion with a light sprinkle of chopped fresh chives and a grind of black pepper. Serve immediately.

If using the quick drizzle, whisk 1 room-temperature egg yolk in a small heatproof bowl. Place over (not in) simmering water (double boiler) and whisk while slowly streaming in 2 tbs hot melted butter until the sauce thickens and emulsifies (about 3–4 minutes). Remove from heat and whisk in 1/2 tsp lemon juice, 1/4 tsp salt and a pinch (1/8 tsp) cayenne or hot sauce if desired. Spoon a little sauce over each poached egg immediately after plating.