Benedict Eggs In Pastry Toh

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

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

Recipe

• 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.