Print Options

Back to Benedict Eggs in Pastry >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Benedict Eggs in Pastry

Here's a new twist on an old favorite. Inside these puffy golden bundles is an omelet-like filling of eggs, ham and lemony hollandaise sauce. —Catherine Slussler, Tomball, Texas

4 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

2 egg yolks
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 cup butter, melted
Dash cayenne pepper
2 cups cubed fully cooked ham
2 green onions, chopped
1 tablespoon butter
6 eggs, lightly beaten
2 tablespoons 2% milk
1 package (17.3 ounces) frozen puff pastry, thawed
1 cup (4 ounces) shredded cheddar cheese
1 egg
1 tablespoon water
Minced fresh tarragon, optional

Directions

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°. Reduce heat to low.
Slowly drizzle in warm melted butter, whisking constantly. Whisk in
cayenne.
Transfer to a small bowl if necessary. Place bowl in a larger bowl of
warm water. Keep warm, stirring occasionally, until ready to use.

2 of 2

Benedict Eggs in Pastry (continued)

Directions (continued)

In a large skillet over medium heat, cook and stir ham and onions in
butter until onions are tender. In a large bowl, whisk six 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° for 18-22 minutes or until golden brown. Serve with
remaining hollandaise sauce. Sprinkle with tarragon if desired.
Yield: 4 servings.

Nutrition Facts: 1 pastry with 5 teaspoons sauce equals 1,204 calories, 84 g fat (34 g saturated fat), 601 mg cholesterol, 1,790 mg sodium, 74 g carbohydrate, 9 g fiber, 41 g protein.