benedict eggs in pastry

How To Make benedict eggs in pastry

• 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 degrees.
• 2

  Reduce heat to low. Preheat oven to 400 degrees. Grease a baking sheet.
• 3

  Slowly drizzle in warm melted butter, whisking constantly.
• 4

  Whisk in cayenne. Keep warm, stirring occasionally, until ready to use.
• 5

  In a large skillet over medium heat, cook and stir ham and onions in butter until onions are tender.
• 6

  In a large bowl, whisk eggs and milk.
• 7

  Add egg mixture to the pan; cook and stir until set.
• 8

  Remove from the heat; stir in 1/3 cup reserved hollandaise sauce. Set aside.
• 9

  On a lightly floured surface, unfold puff pastry.
• 10

  Roll each sheet into a 12-in. x 9-1/2-in. rectangle; cut each in half widthwise.
• 11

  Place 1 cup egg mixture on half of each rectangle; sprinkle with cheese.
• 12

  Beat egg and water; brush over pastry edges.
• 13

  Bring an opposite corner of pastry over the egg mixture; pinch seams to seal.
• 14

  With a small sharp knife, cut several slits in the top.
• 15

  Transfer to a greased baking sheet; brush with remaining egg mixture.
• 16

  Bake at 400 degrees for 18-22 minutes or until golden brown.
• 17

  Serve with remaining hollandaise sauce.
• 18

  Sprinkle with tarragon.
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