Bénés Classiques Recipe

Prepare croissants

Preheat the oven to 375°F (190°C). Slice each croissant horizontally about two-thirds through so the top is hinged. Place croissants cut-side up on a baking sheet lined with parchment.

Make quick cheese spread

In a small saucepan over low heat, melt 2 tbs butter. Stir in 1 tsp flour and cook 30 seconds to remove raw taste. Whisk in 2 tbs milk until smooth and warmed. Remove from heat and stir in 1 cup grated Swiss cheese until slightly melted and combined. Season with 1/4 tsp ground black pepper.

Assemble and gratinate

Spoon the cheese mixture into the hollowed croissant bottoms, sprinkle remaining 1/2 cup grated Swiss cheese on top, then place the croissant tops back or slightly askew. Bake in the preheated oven 8–10 minutes until cheese is bubbling and tops are golden. Switch to broil for 1–2 minutes if needed to brown the tops—watch carefully.

Preheat oven to 325°F (160°C). Rub the 1 lb ham with 1 tbs olive oil, 1 tsp brown sugar, 1 tsp Dijon mustard and 1/4 tsp black pepper. Place in a small roasting pan with the quartered onion and smashed garlic. Cover tightly with foil and roast 25–35 minutes until heated through and edges are slightly caramelized (if starting from cooked ham, shorter time).

Remove from oven and let rest 5 minutes. Using two forks or your fingers (careful—hot), shred the ham into fine pieces. Return shredded ham to the pan juices and toss to keep moist. If desired, sauté briefly (1–2 minutes) in a skillet over medium heat to crisp edges.

Set up a double boiler or a heatproof bowl over (not touching) simmering water. In the bowl whisk 4 egg yolks, 1 tsp cold water and 1.5 tbs fresh lemon juice until slightly thickened.

Place bowl over the simmering water and whisk constantly until mixture reaches ribbon stage and is warm (do not scramble). Very slowly drizzle in the 10 tbs melted/clarified butter in a thin steady stream while whisking to emulsify. If sauce gets too thick, whisk in a few drops of warm water. Season with 1/2 tsp salt and 1 tsp cayenne or a few drops Tabasco and keep warm over very low heat or in a thermos until ready to serve. Taste and adjust lemon/salt.

Fill a wide shallow saucepan with about 3 cups water and bring to a gentle simmer (small bubbles). Add 2 tsp white vinegar and 1/4 tsp salt.

Crack each egg into a small cup or ramekin. Using a spoon, stir the water to create a gentle whirlpool and lower one egg into the center; repeat for remaining eggs (poach in batches if your pan is small). Poach eggs 3–4 minutes for runny yolk or 4–5 minutes for medium set. Use a slotted spoon to lift eggs and briefly rest on paper towel to drain.

If making ahead, transfer poached eggs to a bowl of warm water for up to 15 minutes, then reheat in hot (not boiling) water 30–45 seconds before serving.

Potatoes

Preheat oven to 400°F (200°C) if roasting potatoes separately. Halve small new potatoes and toss with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Roast on a sheet 20–25 minutes until golden and tender. Toss with 1 tbs chopped parsley before serving.

Salade de fruits

In a bowl combine 3 cups mixed fruit (berries, apple slices, orange segments). Toss gently with 1 tsp honey or maple syrup and 1 tsp lemon juice. Chill briefly or serve at room temperature.

Verdurette

Lightly toss 2 cups baby salad greens with a pinch of salt and a light drizzle of olive oil and lemon if desired, or leave plain to serve alongside.

Place one gratinéed croissant half (bottom with cheese) on each plate. Pile a generous portion (about 1/4 lb total divided) of shredded ham evenly onto each croissant.

Top each with a hot poached egg. Spoon 2–3 tbs warm hollandaise over each egg so it drapes over the egg and ham.

Arrange a small handful of verdurette (baby greens) to the side, add 1/4 of the roasted potatoes and a scoop (about 3/4 cup) of fruit salad to each plate.

Garnish the eggs with 1 tsp snipped chives per plate and a light sprinkle of coarse sea salt if desired. Serve immediately.