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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FOR THE EGGS
4 largeegg yolks
4 Tbsplemon juice
2 tspdijon mustard
1 cbutter, melted
2 dash(es)cayenne pepper
4 ccubed fully cooked ham
4green onions, chopped
4 Tbspwhole milk
2 pkg17.3 ounces) frozen puff pastry, thawed
2 cshredded cheddar cheese
FOR THE EGG WASH
·minced fresh tarragon
How to Make Benedict Eggs in Pastry
- 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.
- Reduce heat to low.
Preheat oven to 400 degrees. Grease a baking sheet.
- Slowly drizzle in warm melted butter, whisking constantly.
- Whisk in cayenne. Keep warm, stirring occasionally, until ready to use.
- In a large skillet over medium heat, cook and stir ham and onions in butter until onions are tender.
- In a large bowl, whisk eggs and milk.
- Add egg mixture to the pan; cook and stir until set.
- Remove from the heat; stir in 1/3 cup reserved hollandaise sauce. Set aside.
- On a lightly floured surface, unfold puff pastry.
- Roll each sheet into a 12-in. x 9-1/2-in. rectangle; cut each in half widthwise.
- Place 1 cup egg mixture on half of each rectangle; sprinkle with cheese.
- Beat egg and water; brush over pastry edges.
- Bring an opposite corner of pastry over the egg mixture; pinch seams to seal.
- With a small sharp knife, cut several slits in the top.
- Transfer to a greased baking sheet; brush with remaining egg mixture.
- Bake at 400 degrees for 18-22 minutes or until golden brown.
- Serve with remaining hollandaise sauce.
- Sprinkle with tarragon.