Croissant with Kato Hollandaise

 

2 free-range eggs

2 slices ham

croissant, warmed and buttered

 

Pour 5cm water into a large frying pan and bring to a simmer.

 

Crack the eggs into the simmering water and simmer for 2-3mins or until the eggs are poached to your liking.

 

Place croissant on a plate, top with the ham, then place poached eggs on top. 

 

Spoon a generous dollop of Kato Hollandaise Sauce over and serve.

 

Recipe submitted by Danielle Bessant.