Puff Pastry Eggs Benedict

Puff Pastry Eggs Benedict

They say breakfast is the most important meal of the day. My hubby’s a morning person but me…eh….not so much. I’m more of a brunch gal. But I’ll tell you what! You can drag me out of bed any day of the week for this next recipe. Heck, I’ll even cook! Puff Pastry Eggs Benedict is an exciting new spin on an old classic. If you’re an Eggs Benedict fan, then you’ll love this dish! Both rich and filling, this breakfast pastry is totally worth the splurge. This tender, flaky puff pastry is loaded with eggs, ham and cheese, and drizzled in a homemade lemony hollandaise sauce. It’ll make you wanna lick the plate clean. Pair with mimosas and a fresh fruit salad for the perfect brunch. I’ll be waiting for my invite!

Here’s all you’ll need: egg yolks, eggs, lemon juice, Dijon mustard, butter, cayenne, fully cooked ham, green onions, milk, frozen puff pastry, cheddar cheese, and tarragon (to garnish).

Puff Pastry Eggs Benedict ingredients listLet’s get started because I’m dying to dig in! Our first step is to make that luscious, rich, and delicious hollandaise sauce! A homemade sauce sounds overwhelming but it’s really not. Add 2 egg yolks (just the yolks not the whole egg), lemon juice, and mustard to a small sauce pan. Whisk constantly over medium-low heat until the mixture begins to thicken.

Eggs yolks, lemon juice, and mustard whisked together in a small sauce pan on the stove top.

Next reduce the heat to low. Slowly pour in the melted butter, whisking constantly until the butter is fully incorporated. Mix in a dash of cayenne pepper for a little extra oomph! Continue to cook and stir until you reach the desired consistency.

Melted butter being slowly poured into the hollandaise mixture.

The key to any Eggs Benedict dish is a good hollandaise sauce and this one if perfect! If you love to dip and dunk then I would just go ahead and double that sauce portion of this recipe right now. It’s no sweat to double the batch. Keep the sauce warm and set aside. We’ll need it a little later.

Finished hollandaise sauce in a sauce pan on the stove.

Now onto those pastries!! Melt 1 tablespoon of butter in a large skillet over medium heat. Add the chopped ham and the green onion and cook and stir until the onions are tender. I can tell you what I’ll be making this week with my leftover Easter ham!!

Chopped ham and green onions cooking in a large skillet.

In a large bowl, whisk together 6 whole eggs and 2 tablespoons of milk. Pour the egg mixture into the pan. Cook until the eggs are set, breaking them up and “scrambling” as you go. It’s ok for the eggs to be a little on the wet side because they’ll continue to cook in the oven. Remove from the heat and stir in 1/3 cup of our pre made hollandaise sauce. You’ll be tempted to dive right in now, but I promise it’s worth the wait! Stay strong!

Scrambled eggs, ham, and onions cooking in a large skillet.

Unfold the puff pastry on a lightly floured surface. You’ll want to thaw according to package directions first, of course. Cut each pastry sheet in half widthwise. You’ll have 4 pastry sheets in total after cutting.

Puff pastry unrolled on a lightly floured surface.

Place 1 cup of the egg mixture on half of each of the pastry sheets leaving about a 1/4″ gap around the edges. Top with cheddar cheese. Load ’em up really good!

1 cup of the egg mixture is placed on half of the pastry sheet and then topped with cheese.

Lightly beat the remaining egg with 1 tablespoon of water. Brush the egg mixture around the outside edges of the pastry with a pastry or basting brush. Fold the pastry over the egg mixture and pinch the seam to seal, then crimp the outside edges with a fork. Next cut several small slits in the top of the pastry to allow the steam to escape while baking. And lastly brush the pastry with the remaining egg mixture. This will not only give us that gorgeous golden brown color, but also helps our pastries to bake up crisp, tender, and flaky.

Place the pastries on a parchment lined baking sheet. Bake in a 400 degree preheated oven for 18-22 minutes or until golden.

Puff Pastry Eggs Benedict on a parchment lined baking sheet ready to go into the oven.

Remove Puff Pastry Eggs Benedict from the oven and cut into triangles. Serve with the remaining hollandaise sauce and a sprinkle of fresh tarragon. And there you have it. A gourmet brunch that’ll really WOW!! I’ll bring the mimosas! If you love brunching as much as I do, then you’ve gotta try our Maple Glazed Mini Pancake Bites and Creamsicle Mimosas next.

Puff Pastry Eggs Benedictby Happylifeblogspot.com #eggsbenedict #breakfast #puffpastry #hollaindaisesauce #brunch #mothersdaybrunch #easterbrunch

Puff Pastry Eggs Benedict

April 20, 2019
: 4 servings
: Easy

By:

Ingredients
  • HOLLANDAISE SAUCE:
  • 2 large egg yolks
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 cup butter, melted
  • Dash cayenne pepper
  • EGGS BENEDICT FILLING:
  • 2 cups cubed fully cooked ham
  • 2 green onions, chopped
  • 1 tablespoon butter
  • 6 large eggs
  • 2 tablespoons milk
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 cup shredded cheddar cheese
  • EGG WASH:
  • 1 large egg
  • 1 tablespoon water
  • Minced fresh tarragon, to garnish
Directions
  • Step 1 Add 2 egg yolks (just the yolks not the whole egg), lemon juice, and mustard to a small sauce pan. Whisk constantly over medium-low heat until the mixture begins to thicken. reduce the heat to low.
  • Step 2 Slowly pour in the melted butter, whisking constantly until the butter is fully incorporated. Mix in a dash of cayenne pepper. Keep the sauce warm and set aside.
  • Step 3 Melt 1 tablespoon of butter in a large skillet over medium heat. Add the chopped ham and the green onion and cook and stir until the onions are tender.
  • Step 4 In a large bowl, whisk together 6 whole eggs and 2 tablespoons of milk. Pour the egg mixture into the pan. Cook until the eggs are set, breaking them up and “scrambling” as you go. Remove from the heat and stir in 1/3 cup of our pre made hollandaise sauce.
  • Step 5 Unfold the puff pastry on a lightly floured surface. Cut each pastry sheet in half widthwise. You’ll have 4 pastry sheets in total after cutting.
  • Step 6 Place 1 cup of the egg mixture on half of each of the pastry sheets leaving about a 1/4″ gap around the edges. Top with cheddar cheese.
  • Step 7 Lightly beat the remaining egg with 1 tablespoon of water. Brush the egg mixture around the outside edges of the pastry with a pastry brush. Fold the pastry over the egg mixture and pinch the seam to seal and crimp the edges with a fork. Cut several small slits in the top of the pastry. Brush the pastry with the remaining egg wash.
  • Step 8 Place the pastries on a parchment lined baking sheet. Bake in a 400 degree preheated oven for 18-22 minutes or until golden. Remove from the oven and cut into triangles. Serve with the remaining hollandaise sauce and a sprinkle of fresh tarragon. Enjoy!

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