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Benedict Eggs in Pastry - (Free Recipe below)

$0.01
SKU:
Eggbenspst - Recipes
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Weight:
1.00 LBS
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Product Description

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

Ingredients

Meat

2 cups Ham, fully cooked

Produce

2 Green onions
1 Tarragon, fresh

Refrigerated

7 Egg
2 Egg yolks

Condiments

1 tsp Dijon mustard
2 tbsp Lemon juice

Baking & Spices

1 Dash Cayenne pepper

Bread & Baked Goods

1 package Puff pastry, frozen

Dairy

2 tbsp 2% milk
9/16 cup Butter
1 cup Cheddar cheese

Liquids

1 tbsp Water                     

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.
 

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