1 box (6-ounce) frozen petite French-style croissants, Sara Lee®
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup hot water
2 tablespoons frozen lemon juice, thawed, Minute Maid®
2 egg yolks
Pinch cayenne pepper, McCormick®
Salt and ground black pepper
6 eggs, beaten
6 slices prosciutto, thinly sliced
Fresh tarragon leaves (optional)
Preheat oven to 325°F. Horizontally slice frozen croissants, leaving croissants intact. Place on ungreased baking sheet. Bake for 7 to 9 minutes while preparing hollandaise sauce.
For hollandaise sauce, place butter in a medium microwave-safe bowl. Microwave, uncovered, on high about 20 seconds to melt butter. Stir in flour. Slowly stir in hot water and lemon juice. Microwave on high for 11⁄2 to 2 minutes or until sauce thickens, stirring twice. Quickly whisk in egg yolks. Microwave on medium for 11⁄2 to 2 minutes or until sauce thickens. Remove and stir in cayenne. Season to taste with salt and pepper; cover to keep warm.
For eggs, fill a medium skillet halfway with water. Bring water to a simmer over medium heat (do not boil). Working with one egg at a time, crack egg into a small bowl and slide into simmering water. Simmer eggs for 3 to 5 minutes or until whites are cooked and yolk is still soft. With a slotted spoon, transfer eggs to a plate.*
Separate croissant halves and place together forming a circle, cut sides up. Top with a slice of prosciutto and poached egg. Spoon hollandaise sauce over top of egg. Garnish with tarragon leaves (optional).
Note: Eggs can be precooked and refrigerated to this point. At serving time, reheat by sliding egg into simmering water for 1 minute.