Bénés Végés Recipe

Preheat oven to 375°F (190°C). Slice each croissant in half horizontally. Brush cut sides lightly with olive oil. Place cut-side up on a baking sheet and toast in the oven 6–8 minutes until edges are golden and slightly crisp. Alternatively, grill cut-sides on a skillet over medium heat 2–3 minutes until golden. Keep warm.

Season the toasted croissant halves on the cut side with a pinch of the salt and freshly ground black pepper. Reserve on a warm plate for assembly.

Halve and pit avocados; scoop flesh into a bowl and mash with a fork to a chunky consistency.

Stir in lime juice, minced red onion, diced cherry tomatoes, chopped cilantro, sea salt, and cumin (if using). Taste and adjust salt or lime as needed. Keep covered and refrigerate until ready to assemble.

Core and seed the plum tomatoes then dice them finely. Place in a bowl and toss with minced garlic, extra-virgin olive oil, basil, balsamic glaze (if using) and the listed salt. Let sit 5–10 minutes so flavors meld.

If tomatoes release excess liquid, drain slightly before spooning onto croissant toasts to avoid sogginess.

Clarify/melt butter

Cut butter into pieces and melt gently in a small saucepan over low heat until fully melted and foam subsides. Keep warm but not boiling.

In a heatproof bowl (or small saucepan) set over a pot of barely simmering water (double boiler), whisk together the egg yolks and lemon juice until slightly thickened and pale, about 1–2 minutes.

Slowly drizzle the warm melted butter into the yolks in a thin, steady stream while continuously whisking to emulsify. If sauce gets too thick, add 1 tsp warm water. Stir in Dijon (if using), salt and pepper. Keep warm in a thermos or over the warm (off) double boiler, whisking occasionally. Use within 30 minutes.

Fill a wide shallow saucepan with 2 liters of water, bring to a gentle simmer (small bubble lines). Add the white vinegar and the 1/2 tsp salt. Reduce heat so water is just below a simmer.

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the water with a spoon (optional) and slip an egg from the ramekin into the center. Poach 3 minutes for runny yolk, 3.5–4 minutes for slightly firmer. Remove with a slotted spoon and drain briefly on paper towel. Repeat with remaining eggs. Keep warm by placing eggs on a warm plate or in a bowl set over warm water.

If preparing ahead, refresh eggs in a bowl of warm water (not hot) for 20–30 seconds before serving.

Bring a medium pot of salted water to a boil. Add halved baby potatoes and simmer 10–12 minutes until fork-tender. Drain well.

In the now-empty pot, melt butter over medium heat, return the drained potatoes and toss with lemon zest, chopped parsley, chives, salt and pepper until coated. Keep warm.

Toss baby arugula (or mixed greens) with a light drizzle of olive oil and a pinch of salt just before plating, or leave plain and dress lightly at the table.

Combine quartered strawberries, sliced kiwi and orange segments in a small bowl. Drizzle with honey or maple syrup and toss gently. Sprinkle chopped mint and chill until serving.

Place two toasted croissant halves per plate. Spoon about 2–3 tbsp guacamole onto each croissant half, leaving room for the bruschetta topping.

Spoon 1–2 tbsp bruschetta tomato mixture on top of the guacamole (or on the opposite half if you prefer separate bites).

Place one poached egg on each croissant half (two eggs per plate if serving two). Spoon warm hollandaise generously over each egg (about 2–3 tbsp per egg).

Arrange a portion of the warm herbed potatoes and a small handful of dressed baby greens beside the croissant toasts. Add a small bowl or spoonful of fruit salad to the plate as accompaniment.

Garnish with microgreens or extra herbs, a light dusting of smoked paprika if desired, and serve with lemon wedges. Serve immediately so eggs and hollandaise remain warm.