Benedict Eggs in Pastry

By Janes_kitchen

Ingredients

• 2 * 2 egg yolks
• 2 * 2 tablespoons lemon juice
• 1 * 1 teaspoon Dijon mustard
• 1/2 * 1/2 cup butter, melted
• * Dash cayenne pepper
• 2 * 2 cups cubed fully cooked ham
• 2 * 2 green onions, chopped
• 1 * 1 tablespoon butter
• 7 * 7 eggs, divided
• 2 * 2 tablespoons milk
• 1 * 1 package (17.3 ounces) frozen puff pastry, thawed
• 1 * 1 cup (4 ounces) shredded cheddar cheese
• 1 * 1 tablespoon water
• * Minced fresh tarragon, optional

Details

Servings 4

Preparation

Step 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.
# Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to use.
# 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.
# 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.
# 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.
# 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.