Benedict Eggs in Pastry Toh

A Taste of Home recipe.

• Ready In: 40 mins
• Serves: 4
• Yields: 4 pastries

Ingredients

• 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 1/3ounce) package frozen puff pastry, thawed
• 1  cup cheddar cheese, shredded
• 1  tablespoon water
•  tarragon leaf, minced (optional)

Directions

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°. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in cayenne.
2. Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to use.
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 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.
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.
5. 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.
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.