Benedict Du Versailles

Benedict Du Versailles


2 Tbsp. butter (divided)

1 Croissant, split

3 oz. ham, thinly sliced

2 eggs

2 cups fresh spinach

2 oz. Hollandaise sauce

1 tsp. fresh herbs, chopped

1 tsp. red peppers, diced


Lightly butter (1 Tbsp.) croissant halves and cook until golden brown on a 350 degree pre-seasoned griddle. Heat ham on griddle. Place ham on croissant. Poach eggs until whites are cooked through and yolks are medium and runny. Place one egg on each of croissant halves. In a medium sauté pan over medium heat, add the remaining butter and spinach and saute until lightly wilted. Place cooked spinach between the poached eggs. Blend Hollandaise sauce and fresh chopped herbs until evenly mixed. Pour over eggs. Garnish with red peppers.