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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
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    4 servings

Ingredients

  • 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 shredded cheddar cheese
  • EGG WASH:
  • 1 large egg
  • 1 tablespoon water
  • Minced fresh tarragon, optional

Directions

  • 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.
  • 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 12x9-1/2-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. 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.
  • 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.
Nutrition Facts
1 each: 1204 calories, 84g fat (34g saturated fat), 601mg cholesterol, 1790mg sodium, 74g carbohydrate (1g sugars, 9g fiber), 41g protein.
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Reviews

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Average Rating:
  • randcbruns
    Apr 8, 2018

    Love me some Eggs Benedict! This is an great way to get the flavor without all the mess.

  • farrell55555
    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
    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
    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
    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
    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
    Sep 29, 2011

    Absolutely fantastic!!!!!

  • MissBrewington
    Sep 23, 2011

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

  • jdemichei
    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
    Apr 12, 2011

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