Eggs Benedict Croissant
Eggs Benedict has always felt like the ultimate brunch dish - timeless, indulgent and just a little bit fancy. This Eggs Benedict Croissant takes everything we love about the classic and elevates it with flaky, golden croissants, perfectly cooked eggs, smoky bacon or smoked salmon, fresh spinach and a generous drizzle of velvety hollandaise sauce.
It’s rich, comforting and exactly the kind of brunch that feels worthy of a special occasion, whether you’re celebrating Mother’s Day, Father’s Day, Christmas morning or a relaxed Boxing Day brunch.
While it looks impressive on the plate, it’s surprisingly easy to pull together and perfect for slow mornings, celebrations or anytime you want to make breakfast feel a little more special.
Using store-bought hollandaise keeps things beautifully stress-free while still delivering that iconic eggs benedict flavour everyone loves. Serve it with a hot coffee or a mimosa and you’ve got a brunch that feels restaurant-worthy - all without leaving home.
Eggs Benedict Croissant
This Eggs Benedict Croissant recipe is a luxurious yet easy brunch made with buttery croissants, eggs, smoky bacon or smoked salmon and hollandaise sauce. It’s perfect for special mornings, celebrations and relaxed weekend entertaining.
Ingredients
- 4 croissants
- 4 eggs
- 8 short-cut bacon rashers (or smoked salmon)
- Baby spinach
- Hollandaise sauce (store-bought for ease – Gold Gourmet recommended)
- Freshly cracked pepper
Instructions
- Toast croissants: Preheat oven to 180°C. Slice croissants in half lengthwise and toast cut-side up for 5 minutes or until lightly golden and warm.
- Cook bacon: Heat a frying pan over medium-high heat. Cook bacon for 4-5 minutes, turning once, until golden and crisp. Set aside.
- Cook eggs: Lightly grease an egg ring if using and place in the pan. Crack an egg into the ring and cook to your liking. Cover with a lid to help the egg cook evenly. Repeat with remaining eggs.
- Assemble base: Place croissant halves on plates. Top with baby spinach, followed by bacon or smoked salmon.
- Add eggs & sauce: Place an egg on each croissant half and drizzle generously with hollandaise sauce.
- Serve: Finish with freshly cracked pepper and salt and serve immediately with coffee or a mimosa.
Notes
TOP TIPS:
- Shortcut sauce: Store-bought hollandaise keeps brunch relaxed and stress-free.
- Egg control: Using a lid helps eggs cook evenly without overcooking the yolk.
- Fancy swap: Smoked salmon makes this perfect for Christmas or special occasions.
- Serve fresh: Assemble just before serving so croissants stay crisp.
Nutrition Facts
Calories
509Fat
37 gSat. Fat
15 gCarbs
28 gFiber
2 gNet carbs
26 gSugar
7 gProtein
16 gSodium
636 mgCholesterol
232 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
