A Taste of Home recipe.
Make and share this Benedict Eggs in Pastry Toh recipe from Food.com.
- 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)
- 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.
- Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. 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 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.
- 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.
- 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 or until golden brown. Serve with remaining hollandaise sauce. Sprinkle with tarragon if desired.