Easy Eggs Benedict

Puff pastry shells become easy and edible containers for these restaurant-inspired scrambled Eggs Benedicts, and the whole dish is ready is less than 35 minutes for a quick and easy breakfast that you can serve any time during the week. Fill the bellies of all of your loved ones with this classy and creamy recipe.
Photo by Gary M.
Adapted from dailyrecipe.com
None

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

Adapted from dailyrecipe.com

Ingredients

  • 1

    (10-ounce) package Pepperidge Farm® Puff Pastry Shells

  • 1

    cup Hollandaise sauce

  • 6

    slices Canadian-style bacon

  • 1

    tablespoon butter

  • 6

    eggs, beaten

  • 1

    green onion, chopped, about 2 tablespoons

Directions

Prepare the pastry shells according to the package directions but do not remove the tops. Prepare the Hollandaise sauce and keep warm. Cook the bacon in a 10-inch skillet over medium heat until well browned on both sides. Remove the bacon from the skillet and keep warm. Heat the butter in the skillet. Add the eggs and onion and cook until the eggs are set but still moist, stirring often. Cut the pastry shells in half crosswise. Place the bacon on the pastry bottoms. Top with the egg mixture and the pastry tops. Spoon about 2 tablespoons Hollandaise sauce onto each filled pastry shell. Garnish with additional green onion, if desired. Prepare your favorite Hollandaise sauce recipe or use a Hollandaise sauce mix.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: