Smoked Salmon and Poached Egg Croissant
Ingredients:
- Croissants – 2, freshly baked
- Smoked salmon – 4 slices
- Cucumber – 1, thinly sliced
- Poached eggs – 2
- Fresh dill – for garnish
- Cream cheese – to spread
- Salt – to taste
- Freshly ground black pepper – to taste
- Lemon zest – for garnish (optional)
Instructions:
- Prepare the Croissants: Slice the croissants in half without cutting all the way through.
- Spread Cream Cheese: Spread a generous layer of cream cheese on the inside of each croissant.
- Layer the Smoked Salmon: Place two slices of smoked salmon on each croissant, on top of the cream cheese.
- Add Cucumber: Arrange the thinly sliced cucumber over the salmon.
- Poach the Eggs: Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl and gently slide it into the water. Cook for about 4 minutes, or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
- Assemble the Croissant: Carefully place a poached egg on top of the salmon and cucumber layers on each croissant.
- Garnish: Sprinkle with salt, freshly ground black pepper, and fresh dill. Add a bit of lemon zest if desired for an extra zing.
- Serve: Serve immediately while the poached eggs are still warm and enjoy this gourmet croissant sandwich as a luxurious breakfast, brunch, or lunch.
This recipe captures the image’s essence, featuring a flaky croissant filled with rich cream cheese, delicate smoked salmon, crisp cucumber, and topped with a perfectly poached egg and fresh dill for a beautiful and tasty dish.
