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

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4.5 27 19
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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
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 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

Nutritional Facts

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


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

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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."

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