Smoked Salmon Croissant with Poached Egg
A flaky croissant filled with smoked salmon, crisp lettuce, cucumber, and a perfectly poached egg, finished with microgreens and black sesame seeds. An elegant yet easy breakfast or brunch.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 25g
Ingredients
- 2 croissants
- 4 oz smoked salmon
- 2 eggs
- 4 leaves butter lettuce
- ½ cup cucumber
- ¼ cup microgreens
- 1 tsp black sesame seeds
- 1 tbsp white vinegar
Instructions
- 1
Slice each croissant in half horizontally and toast lightly until golden, about 2-3 minutes.
- 2
Bring a pot of water to a gentle simmer, add the 1 tbsp white vinegar, and stir to create a whirlpool.
- 3
Crack each egg into a small bowl, then slide into the simmering water. Poach for 3-4 minutes until whites are set but yolks are runny.
- 4
Remove eggs with a slotted spoon and drain on paper towels.
- 5
Layer the 4 lettuce leaves, 0.5 cup cucumber slices, and 4 oz smoked salmon on the bottom halves of the croissants.
- 6
Top each with a poached egg, sprinkle with 1 tsp black sesame seeds and 0.25 cup microgreens, then close with the top halves.
- 7
Serve immediately while the croissants are crisp and the eggs are warm.
Tools you’ll need
- pot
- slotted spoon
- small bowl
- knife
- toaster or oven
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