DessertPUBLIC
Individual Chocolate Soufflés
Rich, airy chocolate soufflés with beautifully risen tops, finished with whipped cream and chocolate syrup. An elegant French-inspired dessert that's surprisingly simple to make at home.
Breakfast
Salmon Bacon Croissant Benedict
This is straight-up brunch theater. You’ve got the smoky-sweet salmon bacon doing its thing, that velvety hollandaise pouring like gold, and the croissant base bringing pure luxury. This is the kind of dish that stops the scroll and gets people talking on live.
Prep 20 minCook 25 minTotal 45 min2 servingsMedium0 calories
Directions
Crispy, smoky salmon “bacon” layered over buttery croissant toast with fresh tomato, a silky poached egg, and rich hollandaise—bold, indulgent brunch energy.
- 1.Marinate the salmon:
- 2.In a bowl, mix coconut aminos, liquid smoke, and hoisin sauce. Add thinly sliced salmon and marinate for at least 1 hour, preferably overnight for deeper flavor.
- 3.Make the salmon bacon:
- 4.Remove salmon from marinade and pat dry. Coat both sides with brown sugar. Cook in an air fryer or under a broiler until caramelized, slightly crisp, and deeply golden. Set aside.
- 5.Prepare the hollandaise:
- 6.Set up a double boiler (heatproof bowl over simmering water). Whisk together lemon juice, egg yolks, salt, and cayenne.
- 7.Emulsify the sauce:
- 8.Slowly add butter cubes while whisking continuously until the sauce thickens and becomes smooth and silky. Keep warm.
- 9.Toast the base:
- 10.Lightly toast croissant bread until warm and slightly crisp.
- 11.Assemble the stack:
- 12.Layer each slice of croissant bread with tomato, crispy salmon bacon, and a poached egg if using.
- 13.Finish with sauce:
- 14.Drizzle or generously spoon hollandaise over the top.
- 15.Garnish and serve:
- 16.Top with sliced avocado, fresh dill, and a pinch of red pepper flakes. Serve immediately.
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