Ingrédients pour Benedict Eggs In Pastry Toh
- 4 large egg yolks
- 1 tablespoon lemon juice
- Dijon Mustard
- 1/2 cup (1 stick) unsalted butter, melted and warm
- Cayenne Pepper
- Cooked Ham
- Green Onions
- 6 large eggs
- 1/4 cup milk
- Frozen Puff Pastry
- Cheddar Cheese
- 1 tablespoon water
- Tarragon Leaf
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Comment préparer Benedict Eggs In Pastry Toh
- **Make the Hollandaise:** In a double boiler over simmering water or a small heavy saucepan, constantly whisk together egg yolks, lemon juice, and mustard until the mixture thickens and reaches 160°F (71°C).
- Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly until emulsified.
- Whisk in cayenne pepper. Transfer to a small bowl and place in a larger bowl of warm water to keep warm, stirring occasionally.
- **Prepare the Egg Mixture:** In a large skillet over medium heat, cook and stir ham and onions in 1 tablespoon of butter until onions are tender.
- In a large bowl, whisk together 6 eggs and milk.
- Add egg mixture to the pan with ham and onions; cook and stir until set.
- Remove from heat and stir in 1/3 cup of the reserved hollandaise sauce.
- **Assemble the Pastry:** On a lightly floured surface, unfold puff pastry and roll each sheet into a 12-inch x 9 1/2-inch rectangle. Cut each rectangle in half widthwise.
- Place 1/2 cup of the egg mixture onto one half of each rectangle.
- Sprinkle with cheese.
- Beat together 1 tablespoon of water and 1 beaten egg. Brush this mixture over the pastry edges.
- Fold the other half of the pastry rectangle over the egg mixture, pinching the seams to seal.
- Using a sharp knife, cut several slits in the top of each pastry to allow steam to escape.
- **Bake:** Transfer pastries to a greased baking sheet. Brush with remaining egg wash.
- Bake at 400°F (200°C) for 18-22 minutes, or until golden brown.
- **Serve:** Serve immediately with the remaining hollandaise sauce and sprinkle with fresh tarragon, if desired.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
7g
Fat
211g
Carbs
19g
