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Benedict Eggs in Pastry

Difficutly: moderate
Time: 25 Min
Portion: 1 serving

2 c. cubed cooked ham

2 green onions, chopped

1 T. butter

7 eggs (one used for brushing pastry)

2 T. milk

1 pkg. froxen puff pastry sheets, thawed

1 c. shredded cheddar

1 T. water

1 pkg. Hollandaise sauce

minced fresh tarragon, or tarragon spice in bottle


Make Hollandaise sauce according to directions on package. In a large skillet over medium heat, cook and stri ham and onions in butter until onions are tender. In large bowl, whisk 6 eggs and milk. Add egg mixture to the pan; cook and stir until set. Remove from heat; stir in 1/3 c. hollandaise sauce (or more to taste). Set aside.

On a lightly foured surface, unfold puff pastry. Roll each sheet into a 12×9 in. rectangle; cut each in half widthwise. Place 1 c. egg mixture on half of each rectangle; sprinkle with cheese.

Beat water and remaining egg; 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. Transfer to a greased baking sheet; brush with remaining egg mixture. Bake at 400* for 18-22 minutes, until golden brown. Serve with remaining hollandaise sauce. Sprinkle with tarragon.

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