Croissant Hollandaise takes the familiar pleasure of poached eggs and hollandaise sauce and gives it a wonderfully buttery twist.
Instead of serving the eggs on an English muffin, they sit inside a golden croissant. The croissant is sliced in half lengthways, creating the perfect little bed for everything to come. It is flaky, buttery and slightly crisp around the edges. Best of all, it soaks up those delicious sauces without losing all of its texture.
I have always been a huge fan of brunch. It is the meal where you can forget the clock for a while. You can have breakfast foods at lunchtime and lunch foods in the morning. Moreover, nobody seems to mind if you add a little extra butter. Croissant Hollandaise fits that relaxed spirit perfectly.
The magic starts with the croissant itself. A good croissant brings plenty of flavour before you add anything else. Its buttery layers provide a lovely contrast to the soft poached egg. Once cut open, it becomes almost like a luxurious breakfast roll.
Then comes the egg.
A perfectly poached egg is a beautiful thing. The white should be tender and set, while the yolk remains wonderfully soft. When you cut into it, that golden centre should slowly escape across the croissant. At that point, breakfast suddenly feels much more exciting.
However, the hollandaise is what really brings the dish together.
Rich, creamy and slightly sharp, hollandaise has a wonderful relationship with eggs. Its buttery character matches the croissant, while the gentle acidity stops the dish from becoming too heavy. Consequently, every mouthful has a lovely balance of richness and freshness.
There is also something wonderfully indulgent about eating hollandaise inside a croissant. It feels familiar, yet completely different. The combination looks impressive on the plate, but it does not need to feel complicated.
For me, this is exactly what a great brunch dish should be.
You can keep it simple and let the poached eggs, croissant and hollandaise take centre stage. Alternatively, you can add a few extras when you want something more substantial. Crispy bacon works beautifully, as does smoked salmon. Sautéed spinach can bring a fresh vegetable note, while a little chopped chive adds colour and freshness.
Nevertheless, I would not overload it.
The croissant already brings plenty of buttery richness. The egg adds softness, and the hollandaise brings another layer of richness. Therefore, a few carefully chosen extras are all you really need.
Presentation also makes this dish a winner. Place the two croissant halves on a plate and add the poached eggs generously. Spoon the hollandaise over the top and let a little of it run down the sides. Finally, finish with a scattering of fresh herbs or a light dusting of black pepper.
Suddenly, you have brunch that looks like it belongs in a smart café.
Yet this is one of those dishes that feels just as good at home. There is no need to wait for the weekend, either. If you have a quiet morning and fancy treating yourself, Croissant Hollandaise is more than worthy of the occasion.
I particularly enjoy serving it with a fresh coffee and a glass of chilled orange juice. The coffee cuts through the richness, while the citrus brings a bright contrast. Together, they make a relaxed brunch that feels almost celebratory.
What I love most is how the dish combines two great breakfast ideas. Eggs Benedict brings the poached egg and hollandaise combination we already know and love. The croissant then adds its own buttery personality.
The result is familiar, comforting and just a little bit extravagant.
Croissant Hollandaise is therefore perfect for anyone who takes brunch seriously. It has crisp pastry, soft egg, creamy sauce and plenty of buttery flavour. More importantly, it turns an ordinary breakfast into something worth sitting down and enjoying.
So, next time you are planning a lazy brunch, forget the ordinary toast for a while. Reach for a croissant instead. Slice it open, add those beautiful poached eggs and finish everything with a generous spoonful of hollandaise.
After all, brunch should never be boring.
Croissant Hollandaise
Equipment
- Shallow pan
Ingredients
The Croissant Ingredients:
- 2 large croissant all butter
- 4 large eggs poached
- 1 tbsp fresh chives chopped
- Freshly ground black pepper
The Hollandaise Sauce Ingredients:
- 3 large egg yolks
- 150 g unsalted butter
- 1 tbsp lemon juice
- 1 tsp white wine vinegar
- 1 tbsp cold water
- 1 pinch salt
- 1 pinch cayenne pepper
Instructions
Prepare the Croissants:
- Preheat the oven to 180°C, 160°C fan, or Gas Mark 4.
- Carefully slice each croissant in half lengthways. Take care not to squash the delicate layers.2 large croissant
- Place the croissant halves on a baking tray with the cut sides facing upwards. Warm them in the oven for about 4–5 minutes.
- The croissants should be warm and lightly crisp without becoming hard.
Make the Hollandaise:
- Melt the butter gently in a small saucepan. Keep it warm but do not allow it to boil.150 g unsalted butter
- Place the egg yolks, lemon juice, white wine vinegar and cold water into a heatproof bowl.3 large egg yolks, 1 tbsp lemon juice, 1 tsp white wine vinegar, 1 tbsp cold water
- Whisk the mixture until it becomes slightly pale and frothy.
- Place the bowl over a saucepan containing gently simmering water. Make sure the bottom of the bowl does not touch the water.
- Continue whisking until the yolks begin to thicken.
- Slowly drizzle in the melted butter while whisking constantly. Add the butter gradually so the sauce stays smooth and creamy.
- If the sauce becomes too thick, whisk in a few drops of warm water.
- Season with salt and a small pinch of cayenne pepper. Taste and add a little more lemon juice if you prefer a sharper hollandaise.1 pinch salt, 1 pinch cayenne pepper
- Keep the sauce warm while you poach the eggs.
Poach the Eggs:
- Fill a large shallow pan with water and bring it to a gentle simmer.
- Add a small splash of vinegar if desired.
- Crack each egg into a small cup or ramekin.
- Stir the simmering water gently to create a slight whirlpool. Carefully slide an egg into the centre.
- Poach the eggs for about 3–4 minutes. The whites should be set while the yolks remain soft and runny.4 large eggs
- Remove each egg with a slotted spoon and drain briefly on kitchen paper.
- Repeat with the remaining eggs.
Assemble the Croissant Hollandaise:
- Place the warm croissant halves onto two serving plates.
- Place two poached eggs onto each bottom half of the croissants.
- Spoon a generous amount of warm hollandaise over the eggs.
- Add the croissant tops slightly to one side so the eggs and sauce remain visible.
- Finish with chopped fresh chives and a little freshly ground black pepper.4 large eggs, 1 tbsp fresh chives, Freshly ground black pepper
- Serve immediately while the croissants are warm and the egg yolks are still beautifully soft.