Croissant Hollandaise

Croissant Hollandaise takes the classic combination of poached eggs and creamy hollandaise sauce and serves it inside a buttery, flaky croissant. The croissant is sliced lengthways and lightly toasted before being filled with perfectly poached eggs and generously covered with warm hollandaise. It makes a luxurious brunch that is simple enough for a relaxed weekend morning but impressive enough for guests.

Prep Time 15

Cook Time 15

Total Time 30

Servings Portions

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:

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.

Equipment

Notes

Tips for Perfect Croissant Hollandaise:

Use good-quality butter croissants: The buttery pastry provides much of the flavour, so freshly baked croissants make a noticeable difference.

Do not overcook the eggs: The runny yolk is an important part of the dish. It mixes with the hollandaise and creates an incredibly rich sauce.

Keep the hollandaise warm, not hot: Excessive heat can cause the sauce to split or the egg yolks to scramble.

Toast gently: The croissant should have a little crispness while remaining soft and flaky inside.

Serve immediately: Croissant Hollandaise is at its best straight from the kitchen.

Optional Additions:

For a more substantial brunch, add crispy bacon, smoked salmon, sautéed spinach or grilled asparagus. A small amount of finely chopped chives also adds freshness without overpowering the buttery croissant and hollandaise.

For a little extra heat, add a pinch of cayenne pepper to the hollandaise or finish the dish with a few drops of your favourite hot sauce.

Serving Suggestion:

Serve Croissant Hollandaise with fresh fruit, roasted tomatoes or a simple green salad. A freshly brewed coffee and a glass of orange juice complete the perfect relaxed brunch.

Nutrition