- 4
- 30 mins
- 60 mins
Ingredients
- EGG WASH:
- 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
- 6 6
- eggs
- 2 2
- tablespoons 2% milk
- 1 1
- package (17.3 ounces) frozen puff pastry, thawed
- 1 1
- cup (4 ounces) shredded cheddar cheese
- 1 1
- egg
- 1 1
- tablespoon water
- Minced fresh tarragon, optional
Preparation
Step 1
Directions
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. 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 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 egg and water; 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.
Yield: 4 servings.