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

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

  • 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.

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