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Benedict Eggs in Pastry Recipe

Benedict Eggs in Pastry Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 20 min. YIELD:4 servings


  • 2 large 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 large eggs
  • 2 tablespoons 2% milk
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 large egg
  • 1 tablespoon water
  • Minced fresh tarragon, optional


  • 1. 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°.
  • 2. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in cayenne. Keep warm, stirring occasionally, until ready to use.
  • 3. 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.
  • 4. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12x9-1/2-in. rectangle; cut each in half widthwise. Place 1 cup egg mixture on half of each rectangle; sprinkle with cheese.
  • 5. Beat egg and water; brush over pastry edges. Fold pastry over egg mixture; pinch seams to seal. With a small sharp knife, cut several slits in the top. Repeat with remaining dough rectangles.
  • 6. Transfer to a greased baking sheet; brush with remaining egg mixture. Bake at 400° for 18-22 minutes or until golden brown. Cut into triangles; serve with remaining hollandaise sauce. Sprinkle with tarragon if desired. Yield: 4 servings.

Nutritional Facts

1 each: 1204 calories, 84g fat (34g saturated fat), 601mg cholesterol, 1790mg sodium, 74g carbohydrate (1g sugars, 9g fiber), 41g protein.

Reviews for Benedict Eggs in Pastry

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farrell55555 User ID: 8175109 215958
Reviewed Dec. 26, 2014

"Delicious!!!! Huge pastry...if you are worried about calories then cut the serving size in half! Will definitely make this again!"

ravenhigheagle User ID: 7827314 182384
Reviewed May. 30, 2014

"if you love eggs benedict then you will love this dish. Quick and easy, with a new twist on an old favorite."

GG56 User ID: 1149014 122939
Reviewed Sep. 10, 2013

"If people think this is so bad to eat...why are they looking at the recipe? They have an agenda, and are just being a food nazi that feels they have to tell you what to do and eat. Ignore them. Taste of Home...please do not let this happen anymore."

danzrule User ID: 4674624 122936
Reviewed Nov. 26, 2012

"This recipe is so awsomely good ! To those who want to knock on the calories, go to Weight Watchers site ! Obviously your looking for a boiled egg & dry toast recipe. If your a calorie counter & don't plan on making this , then why bother commenting negatively ? TOH has such great recipes , so you nay sayers go to the lighter side. Thanks TOH FOR A GREAT SITE !"

juliesinfort User ID: 3418575 179965
Reviewed Jan. 19, 2012

"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!!!"

ferretmama User ID: 5740430 179963
Reviewed Sep. 29, 2011

"Absolutely fantastic!!!!!"

MissBrewington User ID: 6225211 210714
Reviewed Sep. 23, 2011

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

jdemichei User ID: 2565953 182383
Reviewed Jul. 27, 2011

"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."

hal47 User ID: 1058650 113297
Reviewed Apr. 12, 2011

"Really! Really! Great as written. Nice clear directions. Thabks!"

Windy70 User ID: 33326 183935
Reviewed Apr. 11, 2011

"For those of you that have made this, would Crescent Rolls pastry work in place of the frozen puff pastry? If so, one or two tubes? Sounds so good."

lucwheels User ID: 5603629 183931
Reviewed Mar. 3, 2011

"I too loved this recipe and I also made some changes, used eggbeaters for eggs (lowers cholesterol), used chopped Canadian bacon for the ham and low fat cheese for regular (lowers fat content), and regular almond milk for the milk (also lowers fat and cholesterol). I also doubled the sauce as my splurge, and I did add some chopped spinach with the ham and onions. It was soooo good will make again for special occasions. And yes to all those nay-sayers, this is a special occasion and a treat breakfast, not for everyday consumption.....We all need a treat once in a while lets ENJOY it!!!"

CiCiB User ID: 2258133 105047
Reviewed Jan. 13, 2011

"Does any one know of a substitute for puff pastry? I find lots of recipes which call fro it but i don't keep it on hand."

RFM User ID: 5003679 114009
Reviewed Nov. 5, 2010

"7 eggs for 4 people??? is it wrong... or just a lot of cholesterol inside.."

Regi M User ID: 4585753 105045
Reviewed May. 30, 2010

"I'm glad I'm not the only one REALLY irritated by people voicing their opinions on recipes they wouldn't try because of their personal likes/dislikes and/or dietary needs! I agree with mstassi I only want to read helpful suggestion about ingredients to add or substitute or if there was a problem with ingredients or insturctions. Most of us do not live on mono diets and most of us splurge once in a while. Thanks for this great recipe which I WILL make again for special occassions or just because...! The majority of my relatives living into their late 80's and 90's make things from scratch and don't use many packaged/convenience food items with long lists of unprouncable additives AND are not at someone's idea of their ideal weight. They are great cooks and they are healthy and happy!"

gerrilky User ID: 428847 113296
Reviewed Apr. 26, 2010

"This is wonderful--I did double the ingredients for the hollandise sauce and i used parmesan Cheese--that is just a matter of taste on my part--

Agree that people should go preach elsewhere--If you cannot say something some worth while just say nothing--"

Toni51 User ID: 3872187 179960
Reviewed Apr. 25, 2010

"Don't you just love the nutrition police? As if we can't make our own decisions whether to splurge occasionally, and in moderation, on delicious food like this. I really wish such folks would take their soapboxes and go preach somewhere else. I agree that homemade hollandaise sauce is probably tastier if you have the time, but packaged worked just fine for me. Thanks to the contributor for this recipe. :-)"

mstassi User ID: 2404860 167905
Reviewed Apr. 25, 2010

"Sounds delicious to me as well and I will be trying this in the near future. I will probably go with the sauce mix since I know that sauces are not my strong point. I agree with the reviewer who had a problem with the negative comments. Comments are only helpful to me if they provide information about a problem with a recipe or suggest an alternative, such as substituting sausage for the hame We can all read and are aware of the nutritional information for this recipe. If I choose to splurge on a recipe like this, it is my personal decision to make. I have seen almost identical comments on other recipes and would suggest that the site shut this individual out. As my mother says "if you can't say something nice....""

Grandonna User ID: 4894237 179956
Reviewed Apr. 25, 2010

"The best breakfast I've ever made!"

xicota User ID: 944314 98331
Reviewed Apr. 24, 2010

"I haven't made this recipe yet, but I intend to. Yes, I, like many folks, have to watch my cholesterol, but I consider this to be a "special occasion" breakfast recipe. I LOVE Eggs Benedict, but I have it only once or twice a year. This recipe sounds like a lovely variation!"

athenathecookielady User ID: 4483232 183930
Reviewed Apr. 24, 2010

"Shouldn't you make a recipe before you decide to critique it? Leaving negative comments about something you haven't tried is really rude. Who are you to judge someone else? Please provide constructive, positive comments, they are greatly appreciated."

4247pokey User ID: 1924712 143891
Reviewed Apr. 24, 2010

"I cannot believe that anyone would consider making this recipe with 1200 calories, 84 g fat, 601 cholesterol, 1790 sodium and 74 carbs. I guess if you weren't planning on eating for a week, you might consider making it. Who would even think about making it?"

minimaus User ID: 1816667 167904
Reviewed Apr. 24, 2010

"Since I have son that has an illness called celiac i am all ways onthe look out for new things to cook,I will use corn torttilas,they are gluten free."

hansoninparadise User ID: 4116732 167881
Reviewed May. 11, 2009

"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!"

dnltd User ID: 4043850 182382
Reviewed May. 10, 2009

"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.
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?!
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 User ID: 4043850 180529
Reviewed May. 9, 2009

"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"

Ida Hummptier User ID: 4120018 210713
Reviewed May. 6, 2009

"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!"

Just a pinch User ID: 3154067 180526
Reviewed May. 5, 2009

"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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