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Benedict Eggs in Pastry

 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.


  • 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
  • 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


  • 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. Keep warm, stirring occasionally,
  • until ready to use.

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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 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.