Forktionary

Benedict Eggs In Pastry Toh Recipe

Elevate your brunch game with this exquisite recipe for Benedict Eggs nestled in flaky puff pastry! This comforting, gourmet twist on a classic combines creamy hollandaise, savory ham, and perfectly cooked eggs for a truly unforgettable breakfast or brunch experience. Get ready for a taste of home, elevated!

Prep Time 20 mins
Cook Time 40 mins
Calories 1363.5 kcal
Protein 94g
Rating 5.0 (2 Reviews)
Benedict Eggs In Pastry Toh 29

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Benedict Eggs In Pastry Toh

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Benedict Eggs In Pastry Toh? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Benedict Eggs In Pastry Toh

  1. **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).
  2. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly until emulsified.
  3. Whisk in cayenne pepper. Transfer to a small bowl and place in a larger bowl of warm water to keep warm, stirring occasionally.
  4. **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.
  5. In a large bowl, whisk together 6 eggs and milk.
  6. Add egg mixture to the pan with ham and onions; cook and stir until set.
  7. Remove from heat and stir in 1/3 cup of the reserved hollandaise sauce.
  8. **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.
  9. Place 1/2 cup of the egg mixture onto one half of each rectangle.
  10. Sprinkle with cheese.
  11. Beat together 1 tablespoon of water and 1 beaten egg. Brush this mixture over the pastry edges.
  12. Fold the other half of the pastry rectangle over the egg mixture, pinching the seams to seal.
  13. Using a sharp knife, cut several slits in the top of each pastry to allow steam to escape.
  14. **Bake:** Transfer pastries to a greased baking sheet. Brush with remaining egg wash.
  15. Bake at 400°F (200°C) for 18-22 minutes, or until golden brown.
  16. **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

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Omelets And Frittatas Breakfast Eggs Dairy Eggs Brunch