Croissant with Poached Egg, Smoked Salmon and Hollandaise Sauce

Method

1. Prepare the aromatic water: simmer sliced spring onion (white part), a few black peppercorns, and a generous splash of water until reduced. Strain and reserve 2 tablespoons.
2. Melt 250 g butter (clarified if possible) gently without boiling.
3. In a heatproof bowl, whisk 2 egg yolks with 2 tablespoons of the aromatic water, a squeeze of lemon juice, and a pinch of salt.
4. Place the bowl over a barely simmering bain-marie (water must not touch the bowl). Whisk continuously until thick and creamy.
5. Slowly drizzle in the melted butter, whisking constantly, until fully emulsified. Season with grated lemon zest, black pepper, and chopped chives or tarragon. Keep warm over the bain-marie.
6. Clean and slice red Swiss chard stalks; cut leaves into strips. Sauté in olive oil with sliced spring onion greens and a pinch of salt until tender. Set aside.
7. Slice mushrooms and sauté quickly in the same pan with a little of the reserved cooking fat. Season with salt and pepper.
8. Halve and season an avocado with lemon juice and salt. Slice tomatoes and season with salt.
9. Bring a pot of water to a gentle simmer with a splash of white wine vinegar. Crack a very fresh egg into a small bowl.
10. Stir the water to create a gentle vortex, then slide in the egg. Poach for 3–4 minutes until white is set but yolk remains runny. Drain on paper towel.
11. Split and toast a croissant in a hot pan with a little butter until golden and crisp.
12. Assemble: place the toasted croissant on a plate, top with the poached egg, a few slices of smoked salmon, and generous spoonfuls of hollandaise sauce. Arrange the Swiss chard, mushrooms, avocado, and tomato salad around the plate. Serve immediately.