The best breakfasts: you will go crazy with these eggs Benedict on a croissant

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  • A recipe from the Éleonore restaurant (Salinas, Asturias) with which to start the day in party mode

Breakfast has gone from being “the most important meal of the day” (something that nutritionists like Julio Basulto have refuted in recent times) to be “the most enjoyable meal of the day”. What’s more: many have turned it into a space for gastronomic creativity far beyond the everlasting coffee with toast and fruit. There are even those who dare to give recipes as iconic as the Benedict eggs.

It is the case of the cook Cristina Arias, from Eleonore restaurant (Salinas, Asturias), which starts from this dish to enrich it and make it even more appetizing. Instead of the usual toasted bread as a base, use a croissant Y substitute smoked salmon for trout to give it a special touch: a tremendous version.

Ingredients (for one person)

  • 1 egg

  • 4 slices of smoked trout

  • 1 butter croissant

  • 1 handful of spinach leaves

  • 1 splash of vinegar

  • Chive

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  • 100g of butter

  • 2 egg yolks

  • Salt

  • Pepper

  • 1 tablespoon lemon juice

Elaboration

  1. Heat a pot with plenty of water. Bring to a boil.

  2. On the other hand, prepare the hollandaise sauce. Clarify the butter in a saucepan over very low heat until it melts. Reserve.

  3. Beat the egg yolks in a bowl. Place the bowl in a bain-marie and stir vigorously until the yolks double in volume.

  4. Add the lemon juice, season with salt and pepper and continue beating.

  5. Add the clarified butter. Emulsify little by little until the sauce has acquired consistency.

  6. Reserve the hollandaise sauce in a bain-marie until we are going to use it.

  7. Open the croissant in half. Place the trout slices and the spinach leaves on the base. Reserve.

  8. In the pot with boiling water, add a splash of vinegar and stir well. Crack and add the egg, which will be poached after about 3 minutes, more or less.

  9. Place the egg on top of the trout.

  10. Top with the hollandaise sauce, sprinkle with chopped chives and close with the croissant lid. Eat immediately.

Cristina Arias, chef at Éleonore, explains that the peak moment of this proposal happens “when you cut the egg yolk and it falls through the croissant… It’s the ultimate enjoyment“. Arias recommends using an authentic ‘French croissant and make the recipe with the Rooftop Smokehouse Smoked Trout. However, always we can resort to smoked salmon if we prefer Another trick to make the recipe even more irresistible: toast the croissant just before assembling this bite. Pure lust.


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