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When it comes to staying in, few things beat having a delicious meal in the comfort of your own home. With most of our favourite hotel restaurants closed for the foreseeable future, this Mother’s Day, The Fullerton Hotel Sydney is bringing the #FullertonExperience to you.

Kenny Kong, Chef De Cuisine has shared his recipe for the perfect Mother’s Day breakfast – Eggs Benedict with Smoked Salmon on a Toasted Croissant. This classic dish is simple to create and assemble, with step-by-step instructions listed below. Feel free to get creative with the ingredients, and wash it down with a Mimosa of Mum’s choice!

Eggs Benedict with Smoked Salmon on a Toasted Croissant

Serves one 

Ingredients:

Croissant                             1 (halved)

Whole Egg                           2

Smoked Salmon               4 slices

Vinegar                              1 tablespoon 

For Hollandaise Sauce:

Egg Yolk                                2

Melted Butter                   125 grams

White Wine Vinegar       ½ teaspoon

Lemon Juice                       ½ teaspoon

Salt                                         1 pinch

Cayenne Pepper              1 pinch

Method:

  1. Half-fill one saucepan (saucepan 1) with water and add vinegar for poaching the eggs and set aside.
  2. Half-fill another saucepan (saucepan 2) with water, boil the water and reduce to a gentle simmer to prepare the hollandaise sauce.
  3. Place the egg yolks and white wine vinegar into a mixing bowl and sit on top of the simmering water in saucepan 2, gently whisking the egg mixture until it begins to emulsify.
  4. Add the melted butter to the mixture and continue whisking until the mixture’s texture is a ribbon-like consistency.
  5. Remove the mixing bowl from heat, and add lemon juice, cayenne pepper and salt to the mixture. Gently mix the ingredients together, before covering the mixture and setting the mixing bowl aside.

To Assemble: 

  1. In saucepan 1, bring the water and vinegar to a boil and stir the water with a spatula in a circular motion.
  2. Carefully place the two eggs into the water, one at a time. Cook eggs until the white is firm but the yolk is still runny, approximately 3½ – 4 minutes.
  3. Toast each side of the croissant in a toaster for 4-5 minutes or in an oven preheated to 180°C for 5 minutes or until golden brown.
  4. Once toasted, place both pieces of croissant face-up in the middle of a plate and layer the smoked salmon slices on top of each piece of croissant.
  5. Remove the poached eggs from saucepan 1, and place on a separate plate layered with kitchen paper towels to remove the excess water from the poached eggs.
  6. Place one poached egg on each piece of croissant and spoon the hollandaise sauce directly on top of the poached eggs.
  7. Serve immediately with freshly cracked pepper sprinkled on top.