Eggs benedict in puff pastry recipe

Eggs Benedict in Puff Pastry recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe combines the classic flavors of Eggs Benedict with a delightful twist - puff pastry! The buttery and flaky pastry serves as the perfect base for the poached eggs, savory ham, and creamy hollandaise sauce. With its elegant presentation and mouthwatering taste, this dish is sure to impress your brunch guests.

Keywords: Eggs Benedict, puff pastry, recipe, brunch, hollandaise sauce.

Eggs benedict in puff pastry recipe details

Eggs benedict in puff pastry recipe, recipe Rating: 4.7
Number of votes:114

Ingredients:

6 frozen pastry shells

6 eggs

6 slices Canadian bacon, heated

Cream or half & half (about 1 Tablespoon for each egg)

Easy Blender Hollandaise Sauce

3 egg yolks

1 Tablespoon lemon juice

1 teaspoon dry mustard

1 cup (1/2 pound) butter, melted and hot

Instructions:

Bake pastry shells according to package directions, slightly undercooking so that shells are only lightly brown. Cool. Remove tops and carefully remove dough middle, being sure not to make holes in sides of shell. If there should be, patch with a piece of doughy middle. Place shells on a cookie sheet and crack an egg into each one. Gently pour 1 Tablespoon cream or half & half on top of each egg. Bake in a 300-degree oven for 30 minutes or until eggs are set. Meanwhile, heat Canadian bacon. To serve, place each pastry shell and egg on a piece of bacon; pour Hollandaise sauce over each serving.

Easy Blender Hollandaise Sauce: In a blender or food processor, blend egg yolks, dry mustard, and lemon juice. While on high speed, add melted butter, beginning with just a few drops at a time and increasing to a steady stream as mixture thickens. Serve immediately.

Variations: Traditional Eggs Benedict. Toast English muffins, place a piece of cooked Canadian bacon on each half, top with a poached egg, and cover with Hollandaise sauce.

Serves: 6