Benedict Eggs in Pastry

1
Raven Higheagle

By
@ravenhigheagle

If you love Eggs Benedict like I do, then you'll love this new twist on an old favorite.
Inside these puffy golden bundles is an omelet-like filling of eggs, ham and lemony hollandaise sauce.
Brought to you from Taste of Home.

Rating:

☆☆☆☆☆ 0 votes

Serves:
Serves 8
Prep:
30 Min
Cook:
20 Min
Method:
Bake

Ingredients

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  • FOR THE EGGS

  • 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
  • 4
    green onions, chopped
  • 2 Tbsp
    butter
  • 12 large
    eggs
  • 4 Tbsp
    whole milk
  • 2 pkg
    17.3 ounces) frozen puff pastry, thawed
  • 2 c
    shredded cheddar cheese
  • FOR THE EGG WASH

  • 1 large
    egg
  • 2 Tbsp
    water
  • ·
    minced fresh tarragon

How to Make Benedict Eggs in Pastry

Step-by-Step

  1. In 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.
  2. Reduce heat to low.
    Preheat oven to 400 degrees. Grease a baking sheet.
  3. Slowly drizzle in warm melted butter, whisking constantly.
  4. Whisk in cayenne. Keep warm, stirring occasionally, until ready to use.
  5. In a large skillet over medium heat, cook and stir ham and onions in butter until onions are tender.
  6. In a large bowl, whisk eggs and milk.
  7. Add egg mixture to the pan; cook and stir until set.
  8. Remove from the heat; stir in 1/3 cup reserved hollandaise sauce. Set aside.
  9. On a lightly floured surface, unfold puff pastry.
  10. Roll each sheet into a 12-in. x 9-1/2-in. rectangle; cut each in half widthwise.
  11. Place 1 cup egg mixture on half of each rectangle; sprinkle with cheese.
  12. Beat egg and water; brush over pastry edges.
  13. Bring an opposite corner of pastry over the egg mixture; pinch seams to seal.
  14. With a small sharp knife, cut several slits in the top.
  15. Transfer to a greased baking sheet; brush with remaining egg mixture.
  16. Bake at 400 degrees for 18-22 minutes or until golden brown.
  17. Serve with remaining hollandaise sauce.
  18. Sprinkle with tarragon.

Printable Recipe Card

About Benedict Eggs in Pastry

Course/Dish: Eggs, Other Breakfast
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy




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