Appetizers, Sandwiches        11 April 2024        111         0

Smoked Salmon and Poached Egg Croissant

Smoked Salmon and Poached Egg Croissant

  • 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)
  1. Prepare the Croissants: Slice the croissants in half without cutting all the way through.
  2. Spread Cream Cheese: Spread a generous layer of cream cheese on the inside of each croissant.
  3. Layer the Smoked Salmon: Place two slices of smoked salmon on each croissant, on top of the cream cheese.
  4. Add Cucumber: Arrange the thinly sliced cucumber over the salmon.
  5. 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.
  6. Assemble the Croissant: Carefully place a poached egg on top of the salmon and cucumber layers on each croissant.
  7. Garnish: Sprinkle with salt, freshly ground black pepper, and fresh dill. Add a bit of lemon zest if desired for an extra zing.
  8. 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.

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