Breakfast Crêpes

Is this a complicated recipe? No, but there are a lot of steps because you need to make the crêpes, and the hollandaise sauce, as well as cook the vegetables, poach the eggs, and all this before assembling this magnificent brunch dish.  It’s worth the work, especially for a special occasion, or leisurely Sunday brunch. We have a great crêpes recipe, you can get it HERE, but if you want to simplify this recipe you can substitute your crêpes with English muffins.

Breakfast Crêpes

Breakfast Crêpes

Breakfast Crêpes

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6
  • Difficulty: medium
  • Recipe type: Main


  • 4 egg yolks
  • ½ cup unsalted butter, melted
  • 1 tbsp lemon juice
  • Salt and pepper
  • 6 crêpes (can substitute with toasted English muffins)
  • 2 red peppers, thinly sliced
  • 1 white onion, thinly sliced
  • 4 red fingerling potatoes
  • Drizzle of olive oil
  • 6 eggs
  • 1 tbsp white vinegar
  • 6 slices of prosciutto (can substitute with bacon)
  • ¼ cup Italian Parsley, finely chopped
  • 2 green onions, finely chopped
  • Cayenne pepper
  • Salt and pepper


  1. Use our crêpes recipe above to make the thinnest and simplest crêpes, or substitute your crêpes with toasted English muffins. Our recipe will make more than enough crêpes for this recipe
  2. Using your toaster oven or in a pan, cook prosciutto until crispy and cut into bite size pieces
  3. Cut the fingerling potatoes into bite size chunks, leave the peel on
  4. With a drizzle of olive oil, cook the potatoes in a large frying pan over medium-high heat for 5-7 minutes
  5. Add peppers, onions, salt and pepper and cook for 15 minutes, until tender. Set aside
  6. HOLLANDAISE SAUCE: Whisk the egg yolks and the lemon juice together in a stainless steel bowl until the mix is thick
  7. Place the bowl over a saucepan with simmering water, the bowl should not touch the water
  8. Drizzle in the melted butter while whisking continuously – sauce will slowly thicken
  9. Remove from heat when desired consistency is reached and whisk in salt and pepper
  10. Keep the stainless steel bowl in a larger bowl of hot tap water to keep warm until serving, whisking every few minutes
  11. BREAKFAST CRÊPES: Fill a saucepan with enough water to just cover the eggs, heat water to a low simmer, and add vinegar. Break an egg into a small bowl and gently slip the egg into the simmering water, repeat for all the eggs. Cook for about 4 minutes until the white has set, using a slotted spoon strain the egg properly
  12. Assemble the crêpes by placing one crêpe on a plate, add some vegetables, add one poached egg on top of the vegetables, drizzle lightly with hollandaise sauce and top with crispy prosciutto
  13. Top each crêpe with green onions, Italian parsley, cayenne pepper, and salt and pepper
  14. NOTE: You may have more of the vegetable mixture than you need, you don’t need to use all of it

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