Benedict Eggs In Pastry Recipes

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BENEDICT EGGS IN PASTRY



Benedict Eggs in Pastry image

Here's a new twist on an old favorite. Inside these puffy golden bundles is an omelet-like filling of eggs, ham and lemony hollandaise sauce. -Catherine Slussler, Tomball, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 4 servings.

Number Of Ingredients 16

2 large 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 large eggs
2 tablespoons 2% milk
1 package (17.3 ounces) frozen puff pastry, thawed
1 cup shredded cheddar cheese
EGG WASH:
1 large egg
1 tablespoon water
Minced fresh tarragon, optional

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.

PUFF PASTRY EGGS BENEDICT



Puff Pastry Eggs Benedict image

Spring for a beautiful brunch dish with this puff pastry eggs benedict recipe by Chef Dale Mackay. With puff pastry baskets, spinach grass, and nested poached eggs this recipe is almost too cute to eat.

Categories     Brunch

Time 40m

Yield Serves: 2

Number Of Ingredients 16

2 shees of puff pasry 8x10 inch (20 x 25 cm)
1 egg
⅓ cup ( 75 mL ) (75 mL) white wine
⅓ cup ( 75 mL ) (75 mL) white wine vinegar
¼ cup ( 60 mL ) (60 mL) thinly sliced shallots
10 black peppercorns
10 coriander seeds
2 egg yolks
2 tbsp ( 30 mL ) hollandaise reduction
¾ cup ( 175 mL ) clarified butter
A pinch of salt
½ cup ( 125 mL ) (125 mL) bacon, cut into ¼ inch (0.6 cm) pieces
¼ cup ( 60 mL ) shallots, diced
2 cups ( 500 mL ) spinach
4 soft poached eggs
¼ cup ( 60 mL ) spinach, cut into matchsticks

Steps:

  • Puff Pastry Basket
  • Lay down fridge-cold puff pastry on a cutting board. Cut the puff pastry into four oval shapes using an oval shaped cutter. Using a knife, cut just the center out of two of the ovals, leaving a ½ inch (1.3 cm) border. Next, cut two ½ inch (1.3 cm) strips of pastry lengthwise down your sheet. In a bowl, crack the egg and add 1 tbsp of water and mix well.
  • Using a brush, brush egg over full ovals, then lay the cut-out ovals on top making sure the edges line up. Brush the border well with egg wash. Egg wash both sides of your ½ inch (1.3 cm) strips. Carefully twist the strip as you place it onto your border all the way around until it reconnects on the other side. Brush with egg wash one more time.
  • Place the 'puff pastry baskets' on a parchment-lined tray. Bake in a preheated convection oven at 375°F (190°C) for 20-22 minutes, until dark golden brown. Allow to cool after cooking.
  • Hollandaise
  • Place all reduction ingredients into a small pot on medium-high heat and reduce by 80%. Strain and let cool until it's time to make the sauce.
  • Hollandaise Sauce
  • Add egg yolks and reduction into a medium size glass or stainless steel bowl over a simmering pot of water that is only half full so that the bowl doesn't touch the water. Whisk nonstop until mixture is thickened and doubled in volume. Be careful not to let the eggs get too hot or they will scramble.
  • Once egg mix is thick, take off the heat and start to whisk slowly in clarified butter so that it does not split. Whisk in all butter and a pinch of salt. If you are not using the sauce right away, cover it and place in a warm area to hold.
  • Garnish
  • In a large frying pan on medium heat cook bacon. Once the bacon is slightly crispy, add shallots and cook for 1 min.
  • Add spinach and toss until it's all broken down. Remove from the pan and split it into the bottom of the pastry baskets.
  • To poach eggs, fill a saucepan with about 3 inches (8 cm) of water. Add a splash of vinegar. Heat the water until it gently simmers then break a cold egg into a small dish. Holding the dish just above the simmering water, gently slip the egg into the water. Repeat this step for remaining eggs. Cook the eggs in the simmering water until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove the eggs with a slotted spoon and place them on a paper towel to drain.
  • Next place two hot, soft poached eggs on top of the spinach mix in each basket, add hollandaise on top of your eggs.
  • Place cut raw spinach around the eggs and in the cracks to make it look like grass. Serve right away. If you have extra hollandaise serve on the side if desired.

EGGS BENEDICT



Eggs Benedict image

Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother's Day, or anytime you want to treat yourself to the best brunch in the world! Serve with roasted potatoes for mopping up the extra egg yolk and hollandaise. If you prefer, you can substitute ham for the Canadian bacon in this recipe.

Provided by jenn

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 30m

Yield 4

Number Of Ingredients 12

4 egg yolks
3 ½ tablespoons lemon juice
1 pinch ground white pepper
⅛ teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
¼ teaspoon salt
8 eggs
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened

Steps:

  • To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
  • Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
  • Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
  • While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
  • Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

Nutrition Facts : Calories 879 calories, Carbohydrate 29.6 g, Cholesterol 742.1 mg, Fat 71.1 g, Fiber 1.7 g, Protein 31.8 g, SaturatedFat 38.9 g, Sodium 1719.3 mg, Sugar 0.9 g

EASY EGGS BENEDICT



Easy Eggs Benedict image

Puff pastry shells become easy and edible containers for these restaurant-inspired scrambled Eggs Benedict, and the whole dish is ready is less than 45 minutes.

Time 35m

Yield Serves: 6

Number Of Ingredients 6

1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
1 cup prepared hollandaise sauce
6 slices Canadian bacon
1 tablespoon butter
6 egg, beaten
1 green onion, chopped (about 2 tablespoons)

Steps:

  • Prepare the pastry shells according to the package directions but do not remove the tops. Prepare the Hollandaise sauce and keep warm.
  • Cook the bacon in a 10-inch skillet over medium heat until well browned on both sides. Remove the bacon from the skillet and keep warm.
  • Heat the butter in the skillet. Add the eggs and onion and cook until the eggs are set but still moist, stirring often.
  • Cut the pastry shells in half crosswise. Place the bacon on the pastry bottoms. Top with the egg mixture and the pastry tops. Spoon about 2 tablespoons Hollandaise sauce onto each filled pastry shell. Garnish with additional green onion, if desired.
  • *Prepare your favorite Hollandaise sauce recipe or use a Hollandaise sauce mix.

EASY & CREAMY EGGS BENEDICT



Easy & Creamy Eggs Benedict image

The easy puff pastry shells become convenient servers for this version of eggs Benedict with regular bacon.

Provided by Manami

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

6 pepperidge farm frozen puff pastry shells
1 cup knorr's prepared hollandaise sauce (9 oz)
12 slices apple smoked bacon (cut in half)
1 tablespoon butter or 1 tablespoon margarine
6 eggs, beaten
4 ounces chive & onion cream cheese, softened Chives, sliced thin

Steps:

  • Bake pastry shells according to package directions.
  • Cook bacon in skillet until browned. Remove & keep warm.
  • Cook sauce according to package directions.
  • Melt butter or margarine in skillet.
  • Add eggs and cheese (softened in microwave) & cook until eggs are set but still moist, stirring often.
  • Cut pastry shells crosswise into halves.
  • Place bacon on pastry bottoms.
  • Top pastry with egg mixture. Place top back over eggs.
  • Pour Hollandaise sauce over the tops of each.
  • Sprinkle with chives.
  • Serve immediately.

Nutrition Facts : Calories 502, Fat 38.1, SaturatedFat 13.7, Cholesterol 255, Sodium 626.2, Carbohydrate 22.3, Fiber 0.7, Sugar 0.8, Protein 17.1

BENEDICT EGGS IN PASTRY TOH



Benedict Eggs in Pastry Toh image

Make and share this Benedict Eggs in Pastry Toh recipe from Food.com.

Provided by nicoleingermantown

Categories     Breakfast

Time 40m

Yield 4 pastries, 4 serving(s)

Number Of Ingredients 14

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)

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.
  • 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.

Nutrition Facts : Calories 1363.5, Fat 104.7, SaturatedFat 42.2, Cholesterol 571.3, Sodium 897, Carbohydrate 58.2, Fiber 2.1, Sugar 1.8, Protein 47.1

EGG BASKETS BENEDICT



Egg Baskets Benedict image

A little puff pastry turns Canadian bacon and eggs into a tasty update on eggs Benedict. We use a packaged hollandaise or cheese sauce for the finish. -Sally Jackson, Fort Worth, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 1 dozen (1 cup sauce).

Number Of Ingredients 4

1 sheet frozen puff pastry, thawed
12 large eggs
6 slices Canadian bacon, finely chopped
1 envelope hollandaise sauce mix

Steps:

  • Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 16x12-in. rectangle; cut into twelve 4-in. squares. Place in greased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., Break and slip an egg into center of each pastry cup; sprinkle with Canadian bacon. Bake until pastry is golden brown, egg whites are completely set, and yolks begin to thicken but are not hard, 10-12 minutes. Meanwhile, prepare hollandaise sauce according to package directions., Remove pastry cups to wire racks. Serve warm with hollandaise sauce.

Nutrition Facts : Calories 237 calories, Fat 15g fat (6g saturated fat), Cholesterol 201mg cholesterol, Sodium 355mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.

INSIDE-OUT EGGS BENEDICT



Inside-Out Eggs Benedict image

One morning I had a craving for eggs Benedict but didn't want to go through the whole ordeal of poaching the eggs and making the sauce so this recipe is what I came up with.

Provided by Jess

Categories     Breakfast and Brunch     Meat and Seafood     Bacon

Time 30m

Yield 2

Number Of Ingredients 9

¼ cup butter, divided
4 slices bread
2 tablespoons chopped fresh parsley
1 tablespoon grated Parmesan cheese
1 teaspoon Dijon mustard
1 clove garlic, chopped
1 dash ground black pepper
2 slices bacon, or to taste
2 eggs

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Spread 1 tablespoon butter over bread slices. Place buttered side-down in a grill pan; cook until crispy, about 3 minutes. Place 2 bread slices grilled side-down on a baking sheet.
  • Combine the remaining 3 tablespoons butter, parsley, Parmesan cheese, mustard, garlic, and pepper in a bowl. Spread over bread on the baking sheet.
  • Broil in the preheated oven until golden brown, about 4 minutes.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  • Place eggs in the same skillet; cook over medium-high heat until whites are set on the bottom, 2 to 3 minutes. Flip over to cook the other side until whites are completely set, about 1 minute more. Layer bacon and eggs over the broiled bread and top with the 2 grilled slices.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 27.5 g, Cholesterol 236.8 mg, Fat 33.6 g, Fiber 1.5 g, Protein 14.2 g, SaturatedFat 18 g, Sodium 876.7 mg, Sugar 2.6 g

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