For the past several years, my friends and I plan a family brunch during the Christmas holidays. Our children have grown up with this tradition, and they look forward to the occasion with anticipation.
Croissants with poached eggs, avocados, tomatoes, sprouts, and hollandaise sauce is Carla’s favorite item on the menu! While we were planning the menu this past year she whispered, “Aunty Maggie, are you making that croissant and egg thingy?” I loved the compliment because Carla is an accomplished baker, cook, and entrepreneur. Here is a link to Carla’s website.
Poaching eggs, to some, may sound daunting, but it’s easy. I’ve created a video to show you how. I am a novice at online videos, so please be patient as I learn.
This recipe looks long because it has three components. Poaching the eggs, making the hollandaise sauce and assembling the croissant sandwich. Trust me, it’s worth every bite. I’m sure at least one person would readily agree!
Croissant with Poached Egg
2 avocados, sliced
2 heirloom tomatoes, sliced
4 oz box of Alfalfa sprouts
4 poached eggs (see video)
Hollandaise sauce (see recipe below)
Slice each croissant in half, place them cut side down on a baking tray and toast them in an oven set at 350 degrees for five minutes.
Poach eggs (see video on how to poach eggs), and make the hollandaise sauce (see recipe below).
On the bottom half of each croissant put alfalfa sprouts, avocado slices, tomatoes, a poached egg, a tablespoon of hollandaise sauce and then the top half of the croissant.
To make the Hollandaise sauce
2 egg yolks
2 tablespoons water
2 tablespoons lemon juice
1 stick of butter, cut into half-inch pieces
¼ teaspoon chilli powder (or cayenne)
½ teaspoon salt
In a saucepan add the yolks, water, lemon juice, and butter. Turn heat on low and keep whisking constantly. You will see bubbles forming along the edge of the pan and in about eight minutes the sauce will start to thicken. Remove from the heat. Season the sauce with chilli powder and salt.
Video on How to poach eggs