Benedict Eggs in Pastry Toh |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
2 egg yolks |
2 tablespoons lemon juice |
1 teaspoon dijon mustard |
1/2 cup butter, melted |
1 dash cayenne pepper |
2 cups cooked ham, cubed |
2 green onions, chopped |
1 tablespoon butter |
7 eggs, divided |
2 tablespoons milk |
1 (17 1/3 ounce) package frozen puff pastry, thawed |
1 cup cheddar cheese, shredded |
1 tablespoon water |
tarragon leaf, minced (optional) |
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°. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in cayenne.
2. Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. 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 six 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 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.
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.
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