Egg Baskets Benedict Recipe

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Egg Baskets Benedict Recipe
Egg Baskets Benedict Recipe photo by Taste of Home
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Egg Baskets Benedict Recipe

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A little puff pastry turns Canadian bacon and eggs into a tasty update on eggs Benedict. We use a packaged hollandaise or cheese sauce for the finish. —Sally Jackson, Fort Worth, Texas
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 12 large eggs
  • 6 slices Canadian bacon, finely chopped
  • 1 envelope hollandaise sauce mix

Directions

Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 16x12-in. rectangle; cut into twelve 4-in. squares. Place in greased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up.
Break and slip an egg into center of each pastry cup; sprinkle with Canadian bacon. Bake 10-12 minutes or until pastry is golden brown and egg whites are completely set and yolks begin to thicken but are not hard. Meanwhile, prepare hollandaise sauce according to package directions.
Remove pastry cups to wire racks. Serve warm with hollandaise sauce. Yield: 1 dozen (1 cup sauce).
Originally published as Egg Baskets Benedict in Simple & Delicious April/May 2015

Nutritional Facts

1 pastry cup with about 1 tablespoon sauce: 237 calories, 15g fat (6g saturated fat), 201mg cholesterol, 355mg sodium, 14g carbohydrate (1g sugars, 2g fiber), 10g protein.

  • 1 sheet frozen puff pastry, thawed
  • 12 large eggs
  • 6 slices Canadian bacon, finely chopped
  • 1 envelope hollandaise sauce mix
  1. Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 16x12-in. rectangle; cut into twelve 4-in. squares. Place in greased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up.
  2. Break and slip an egg into center of each pastry cup; sprinkle with Canadian bacon. Bake 10-12 minutes or until pastry is golden brown and egg whites are completely set and yolks begin to thicken but are not hard. Meanwhile, prepare hollandaise sauce according to package directions.
  3. Remove pastry cups to wire racks. Serve warm with hollandaise sauce. Yield: 1 dozen (1 cup sauce).
Originally published as Egg Baskets Benedict in Simple & Delicious April/May 2015

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