BENEDICT EGGS IN PASTRY
Steps:
- 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. 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 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 12x9-1/2-in. rectangle; cut each in half widthwise. Place 1 cup egg mixture on half of each rectangle; sprinkle with cheese., Beat egg and water; brush over pastry edges. Fold pastry over egg mixture; pinch seams to seal. With a small sharp knife, cut several slits in the top. Repeat with remaining dough rectangles., Transfer to a greased baking sheet; brush with remaining egg mixture. Bake at 400° for 18-22 minutes or until golden brown. Cut into triangles; serve with remaining hollandaise sauce. Sprinkle with tarragon if desired.
Nutrition Facts : Calories 1204 calories, Fat 84g fat (34g saturated fat), Cholesterol 601mg cholesterol, Sodium 1790mg sodium, Carbohydrate 74g carbohydrate (1g sugars, Fiber 9g fiber), Protein 41g protein.
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Naeem akmal
[email protected]Overall, this recipe was a success. The pastry was flaky and buttery, the eggs were cooked perfectly, and the hollandaise sauce was rich and creamy. I would definitely make this again!
Tahir Hanif
[email protected]This recipe was a bit challenging, but the results were worth it. The pastry was flaky and light, the eggs were cooked perfectly, and the hollandaise sauce was rich and creamy. I would definitely make this again for a special occasion.
Ki Loco RN
[email protected]I've made this recipe twice now and it's become a family favorite. The pastry is so flaky and delicious, and the eggs and hollandaise sauce are cooked to perfection. I highly recommend this recipe!
Godolias Muluneh
[email protected]5 stars! This recipe is a winner. The pastry was flaky and buttery, the eggs were perfectly poached, and the hollandaise sauce was divine. I will definitely be making this again and again.
Tahir Bakhar
[email protected]This recipe was easy to follow and the results were delicious. The pastry was light and fluffy, the eggs were cooked perfectly, and the hollandaise sauce was rich and creamy. I will definitely be making this again!
Jennifer Candelario
[email protected]I tried this recipe and it turned out beautifully! The pastry was golden brown and flaky, the eggs were cooked to perfection, and the hollandaise sauce was smooth and creamy. My guests raved about it!
Daniyal virk
[email protected]These eggs benedict in pastry were amazing! The combination of the flaky pastry, creamy hollandaise sauce, and perfectly poached eggs was simply divine.
Mst.Hosneara Akter
[email protected]Yum! This recipe was so good! The pastry was flaky and buttery, the eggs were perfectly poached, and the hollandaise sauce was rich and creamy. I will definitely be making this again.
Tikaram Baral
[email protected]I've made this recipe several times now and it always turns out great. The pastry is so light and fluffy, and the eggs are always cooked perfectly. My family loves it!
Muhammad Attullah Muhammad Attullah
[email protected]This recipe is a must-try for any fan of eggs benedict. The pastry adds a delicious twist to the classic dish, and the hollandaise sauce is simply divine.
Kevine Otieno
[email protected]These eggs benedict in pastry were a hit at my brunch party! The flaky pastry, creamy hollandaise sauce, and perfectly poached eggs were all cooked to perfection. I will definitely be making these again.