Toasted Croissant topped with Spinach Leaves, Poached Egg & Hollondaise

Serves: 4

Cooking time : 15 minutes

Hint: Top with Parmesan shavings for a piquant taste.



  • 180 g butter
  • 4 egg yolks
  • 5 ml lemon juice
  • 4 extra large eggs
  • 15 ml vinegar
  • 4 croissants, sliced in halve and lightly toasted
  • 6 spinach leaves, blanched


To Make Hollandaise:

  • Melt the butter.
  • Place the egg yolks, lemon juice and melted butter (the heat from the melted butter cooks the yolks) in a food processor. Process until thick and creamy. Set aside.

To Poach an Egg:

  • Half fill a pan with water, bring to the boil and add 15 ml vinegar. (Vinegar is not vital but helps with the egg’s appearance -vinegar coagulates the egg white turning it into a perfectly poached egg. The fresher the eggs, the better they poach. An egg straight from the chicken will poach without any need for vinegar.)
  • Break the eggs, one by one on a plate or in a bowl.
  • Use a spoon and spin the boiling water to slightly cool.
  • Slide the egg into the centre of the whirlpool. Cook for 3-4 minutes until set.
  • Remove with a slotted spoon. Work quickly to transfer each egg onto a plate, letting excess water drip back into the saucepan. Poached eggs should be served as soon as they are removed from the water as they get cold quickly.
  • Top the toasted croissant with blanched spinach, a poached egg and spoon hollandaise over. Sprinkle with black pepper and serve immediately.