Crescent Roll Breakfast Casserole is my go to recipe when I need breakfast on the table in a jiffy! This delicious egg and sausage bake will make the whole crowd happy. And it’s so easy to pull off that it’ll make you happy too. The […]
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Rise and shine! Our mouth-watering Cast Iron Breakfast Skillet is a great way to start the day. I’m talking a good old fashioned down home country breakfast with a whole lotta substance. Right from the start I knew this hearty skillet would quickly become a […]
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).
Let’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.
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.
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.
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!!
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!
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.
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!
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.
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 BenedictApril 20, 2019: 4 servings: Easy
- 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
- 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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I’m taking a different approach to winter this year. Instead of dreading it, I’m going to celebrate it. And I’ll start by making this gorgeous Snowflake Bread! This spectacular star shaped bread looks tricky but I think you ALL can handle it. It’s basically a […]
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I’m a firm believer that we all should play with our food. Food should be fun! If you’re not having fun, you’re doing it wrong. I first made these adorable snowman pancakes for my niece and nephew last year (I still can’t get over how little they look in these throwback pics!) I’ll never forget their excitement as they sat down for breakfast that morning. For one, they LOVE pancakes, but for two….bacon scarves!!! Nuff said. I mean really though, who could say no to those M&M eyes or that whipped cream snow?!? You don’t have to be a pancake artist to create this darling masterpiece either! I’ll break it down for you step by step. Get ready to take your pancake skills to the next level!
Here’s all you’ll need: bacon, confectioners sugar, M&Ms, chocolate chips, whipped cream, and sprinkles. Of course you’ll also need a good pancake recipe! May I suggest our Light and Fluffy Pancakes recipe!
Let’s start with those bacon scarves!! We’ll use the same technique as we do in our No Mess Bacon tutorial. Line a cookie sheet with aluminum foil. Place the bacon on the aluminum foil and then we’re just going to flip over the end to form our scarf. Be sure the bacon isn’t touching, otherwise it will stick together. Place the try into the oven and THEN set the oven temperature to 410 degrees. The slow rise in the temperature will avoid grease splatters in the oven. Bake for 15-20 minutes or until you reach your favorite level of crispiness. Blot off excess grease with a paper towel and set aside.
Next we’ll make our pancakes! I suggest using our Light and Fluffy Pancake recipe because it’s so easy and delicious but any recipe will do! We’re going to need two pancakes for each snowman, one for the head and one for the body. You can make a big pancake for the body and a small pancake for the head or you can make both pancakes the same size. Heck! I’ve even connected them and made the head and body as one solid pancake. The moral of the story is they will turn out super cute no matter what route you decide to go! Just like a snowflake, every snowman pancake will be unique!
Position the head and body on the plate. And just so you know…Snowman Pancakes are fun for all ages!! Just ask my 26 year old cousin Cailey!! If you stay at my house, you’re getting Snowman Pancakes for breakfast. That’s just the way it goes.
Let’s make it snow! Place a small amount of confectioners sugar into a sifter or a strainer. Sift snow all over the pancakes to cover them completely. Don’t worry about being neat! I think the overflow on the plate just gives you more of that blizzard effect. And since we’ve got no place to go….let it snow! Let it snow! Let it snow!! But only if it’s the powdered sugar kind!
Add a small amount of chocolate chips to a ziplock bag and seal. Microwave for 30 seconds and then squish and squeeze the chocolate with your fingers to mix. Repeat as many times as necessary until the chocolate is melted. Snip off the corner of the bag. We’ll use this to draw on some of our snowman details to make him come to life! Frosty the Pancake….er…..I mean Snowman!!!
Squeeze a dab of chocolate onto the “m” logo of the M&Ms. Position them chocolate side down to create snowman eyes and snowman buttons. Now is also a good time to add our bacon scarf. Be honest! Show of hands….how many of you would wear bacon scarves if it wasn’t frowned upon???
Next we’ll use our melted chocolate to draw on a snowman mouth and snowman arms. Don’t worry if your art skills aren’t the best! I think being a little shaky and imperfect only makes the arms look more twig-like and realistic! Awww!! Look at this guy. He wants to give you a big ole snowman hug!!
Add a spray of whipped cream snow along the bottom of the plate and top with sprinkles! This guy is so adorable, you might even think twice about eating him…….Awwww……..OK! Go ahead……Dig in!!!
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