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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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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.
Benedict Eggs in Pastry published in Taste of Home April/May 2009, p47
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Reviewed on May. 11, 2009 by hansoninparadise
Made this for Mother's Day brunch. I recommend going to the trouble for homemade hollandaise, but make 2 batches. One for mixing with the filling, then make another when the pastries are baking. I followed the recipe exactly and used leftover easter baked ham I had frozen. I served it with an undressed fresh fruit salad and Mimosas all with Haviland china, silver and crystal. It was beautiful enough for any special occasion and was so delicious. Worth every calorie and fat gram! I will be making this again & again. Thank you!
Reviewed on May. 10, 2009 by dnltd
Okay. Tried this dish today for a Mother's Day brunch.Made a few variations because of time, money, and energy.Here's what I thought:The dish was delicious. A real hit. However, I didn't have ham and wasn't paying the exorbitant prices for it either. Therefore, I used sausage. Worked well.I exchanged cheddar cheese for Provolone. Added strained, cooked spinach and some mushrooms--anything you want to add to your own omlette.The homemade hollandaise sauce was simple a disaster.After I destroyed it the first batch, I ruined a second.Recommendation: USE PACKAGED HOLLANDAISE SAUCE.Nobody will be twice the wiser and you'll be less stressed.Who needs a double boiler when you can make Hollandaise in a microwave and a Pyrex measuring cup?!TIP: THIS DISH IS A WONDERFUL MAKE AHEAD.I assembled it the night before. Brushed it with the egg mixture and then covered it VERY WELL with plastic wrap.It needed to cook a little longer because it was chilled. But it was a real hit.dnltd
Okay. Tried this dish today for a Mother's Day brunch.
Made a few variations because of time, money, and energy.
Here's what I thought:
The dish was delicious. A real hit. However, I didn't have ham and wasn't paying the exorbitant prices for it either. Therefore, I used sausage. Worked well.
I exchanged cheddar cheese for Provolone. Added strained, cooked spinach and some mushrooms--anything you want to add to your own omlette.
The homemade hollandaise sauce was simple a disaster.
After I destroyed it the first batch, I ruined a second.
Recommendation: USE PACKAGED HOLLANDAISE SAUCE.
Nobody will be twice the wiser and you'll be less stressed.
Who needs a double boiler when you can make Hollandaise in a microwave and a Pyrex measuring cup?!
TIP: THIS DISH IS A WONDERFUL MAKE AHEAD.
I assembled it the night before. Brushed it with the egg mixture and then covered it VERY WELL with plastic wrap.
It needed to cook a little longer because it was chilled. But it was a real hit.
dnltd
Reviewed on May. 09, 2009 by dnltd
This looks so dog-gone good, I want to eat it right now.I'm going to the store to buy some puff pastry for Baklava, so I might as well pick up an extra box for this!Dan Albaugh
This looks so dog-gone good, I want to eat it right now.
I'm going to the store to buy some puff pastry for Baklava, so I might as well pick up an extra box for this!
Dan Albaugh
Reviewed on May. 06, 2009 by Ida Hummptier
I liked this OK- I just felt the lemon overwhelmed the eggs. Maybe next time I will use a little less of the lemon juice. Otherwise, very tasty!
Reviewed on May. 05, 2009 by Just a pinch
This was fabulous! I would recommend that you finely cube the ham as well as make additional Hollandaise (some for inside the packet and more on the top! When we prepared the recipe, I forgot to put the cheese on the inside, so after baking the packets for 15 minutes, we sprinkled it on top and returned them to the oven for the cheese to melt. It worked!
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