Benedict Eggs in Pastry

By hfv1997

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Ingredients

2 egg yolks
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 cup butter, melted
Dash cayenne pepper
2 cups cubed fully cooked ham
2 green onions, chopped
1 tablespoon butter
6 eggs
2 tablespoons 2% milk
1 package (17.3 ounces) frozen puff pastry, thawed
1 cup (4 ounces) shredded cheddar cheese
EGG WASH:
1 egg
1 tablespoon water
Minced fresh tarragon, optional

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 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°.

Step 2

Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in cayenne. Keep warm, stirring occasionally, until ready to use.

Step 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 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.

Step 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.

Step 5

Beat egg and water; 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.

Step 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.