Breakfast Croissant - Smoked Salmon Brunch Bombs

This is not your basic brunch. This is brunch with main character energy. Flakey croissants loaded with a thick layer of chivey cream cheese, draped in smoked salmon, hit with a punchy gochujang hollandaise, and crowned with a poached egg just begging to be popped.

This croissant’s not here to mess around. Let’s get into it.

Breakfast Croissant - Smoked Salmon

Serves: 4 Skill level: Easy Time: 35 mins Breakfast Croissant Recipe

Ingredients:

Gochujang Hollandaise

• 3 egg yolks

• 1 tbsp lemon juice

• 1 tsp white wine vinegar

• 1 heaped tbsp gochujang

• 115g butter

• Salt

The Rest:

• 4 croissants

• 2 x 100g packs of smoked salmon

• 1 tub cream cheese

• 50g chives, chopped like you mean it

• 4 poached eggs (or 8 if you're showing off)

Method:

Gochujang Hollandaise Sauce

1. Chuck the egg yolks, lemon juice, vinegar and gochujang into a bowl.

2. Melt the butter until it’s piping hot – we want drama.

3. Whisk like your brunch depends on it while streaming in the hot butter. You’re aiming for silky not splitty. Season to taste.

Poach Like a Pro

1. Crack your eggs into a fine mesh sieve – goodbye wispy egg bits.

2. Boil water (min 4 inches deep), add a splash of vinegar. Swirl and turn down to lowest heat.

3. Drop eggs in gently. Simmer for 3 mins. Scoop out and place on paper towel.

Assemble

1. Chives meet cream cheese. Be generous.

2. Slice croissants, slather with the chivey cream cheese.

3. Load on the smoked salmon.

4. Pop on the poached egg(s).

5. Drench in that spicy gochujang hollandaise and voilà, you have yourself tasty breakfast bombs.

Top Tips:

• Split sauce? Add 1 tbsp hot water and whisk. Repeat until emulsified. Still not working? Add another egg yolk with 1 tbs hot water.

• Poached egg perfection? Sieve the egg first. It gets rid of those whispy bits.