Smoked Salmon Eggs Benedict

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and lightly toast the croissants for about 5 minutes until they are warm and slightly crispy.

2. 2

   Fill a large saucepan with water, add a pinch of sea salt, and bring it to a gentle simmer.

3. 3

   Crack each egg into a small bowl, then gently slide them one by one into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny.

4. 4

   While the eggs are poaching, warm the hollandaise sauce in a small saucepan over low heat, stirring occasionally.

5. 5

   Once the eggs are poached, remove them with a slotted spoon and let them drain on a paper towel.

6. 6

   Slice each croissant in half and place a slice of smoked salmon on each half.

7. 7

   Carefully place a poached egg on top of the salmon.

8. 8

   Drizzle each egg with a little truffle oil and spoon over some warm hollandaise sauce.

9. 9

   Garnish with chopped chives and a sprinkle of black pepper.

10. 10

    Serve immediately and enjoy your Smoked Salmon Eggs Benedict.