Benedict Eggs in Pastry Recipe

Benedict Eggs in Pastry RecipePhoto by: Taste of Home Benedict Eggs in Pastry Recipe Rating 4

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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

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Benedict Eggs in Pastry Recipe
  • Prep: 30 min. Bake: 20 min.
  • Yield: 4 Servings
    •
30 20 50

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.
  • 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.

Nutritional 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.

Originally published as Benedict Eggs in Pastry in Taste of Home April/May 2009, p47

Healthy Cooking

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Reviews for Benedict Eggs in Pastry (4)

Benedict Eggs in Pastry Recipe

Benedict Eggs in Pastry

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Reviewed on Jan. 19, 2012 by juliesinfort

Really really yummy. But I certainly won't be making it very often with it being so unhealthy- maybe this could be a candidate for a TOH makeover!!!


Reviewed on Sep. 29, 2011 by ferretmama

Absolutely fantastic!!!!!


Reviewed on Sep. 23, 2011 by MissBrewington

looks good but the calories are through the roof,will find a way to lighten that up.


Reviewed on Jul. 27, 2011 by jdemichei

Are you kidding me - 1204 calories PER SERVING??? That's a few hundred calories away from being your Daily Caloric intake. A more reasonable amount may be to say this recipe serves 8 and that still is too high. Terrible, will DEFINITELY find ways to lighten this up.

 
 
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