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Benedict Eggs in Pastry Recipe
Benedict Eggs in Pastry Recipe photo by Taste of Home

Benedict Eggs in Pastry Recipe

Publisher Photo
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.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 4 servings

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

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.

Directions

  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 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.
  5. 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.
  6. 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.
Originally published as Benedict Eggs in Pastry in Taste of Home April/May 2009, p47

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.

Reviews for Benedict Eggs in Pastry

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (2)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
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 !

MY REVIEW
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!!!

MY REVIEW
Reviewed Sep. 29, 2011

Absolutely fantastic!!!!!

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