Benedict Eggs in Pastry
Inside these puffy golden bundles is an omelet-like filling of eggs, ham and lemony hollandaise sauce.
Brought to you from Taste of Home.
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- 4 large
- egg yolks
- 4 Tbsp
- lemon juice
- 2 tsp
- dijon mustard
- 1 c
- butter, melted
- 2 dash(es)
- cayenne pepper
- 4 c
- cubed fully cooked ham
- green onions, chopped
- 2 Tbsp
- 12 large
- 4 Tbsp
- whole milk
- 2 pkg
- 17.3 ounces) frozen puff pastry, thawed
- 2 c
- shredded cheddar cheese
- 1 large
- 2 Tbsp
- minced fresh tarragon
FOR THE EGGS
FOR THE EGG WASH
1In a double boiler over simmering water or a small heavy saucepan, constantly whisk the egg yolks, lemon juice and mustard until mixture begins to thicken and reaches 160 degrees.
2Reduce heat to low.
Preheat oven to 400 degrees. Grease a baking sheet.
3Slowly drizzle in warm melted butter, whisking constantly.
4Whisk in cayenne. Keep warm, stirring occasionally, until ready to use.
5In a large skillet over medium heat, cook and stir ham and onions in butter until onions are tender.
6In a large bowl, whisk eggs and milk.
7Add egg mixture to the pan; cook and stir until set.
8Remove from the heat; stir in 1/3 cup reserved hollandaise sauce. Set aside.
9On a lightly floured surface, unfold puff pastry.
10Roll each sheet into a 12-in. x 9-1/2-in. rectangle; cut each in half widthwise.
11Place 1 cup egg mixture on half of each rectangle; sprinkle with cheese.
12Beat egg and water; brush over pastry edges.
13Bring an opposite corner of pastry over the egg mixture; pinch seams to seal.
14With a small sharp knife, cut several slits in the top.
15Transfer to a greased baking sheet; brush with remaining egg mixture.
16Bake at 400 degrees for 18-22 minutes or until golden brown.
17Serve with remaining hollandaise sauce.
18Sprinkle with tarragon.