Shelly's Recipe

EGGS BENEDICT IN PASTRY

Category: Breakfast and Brunch

2 egg yolks
2 tbsp lemon juice
1 tsp Dijon mustard
1/2 cup butter, melted
Dash cayenne pepper
2 cups cubed fully cooked ham
2 green onions, chopped
1 tbsp butter
7 eggs, divided
2 tbsp milk
1 pkg frozen puff pastry, thawed
1 tbsp water
Minced fresh tarragon, optional

In a double bowler over simmering water, constantly whisk egg yolks, lemon juice and mustard until mixture begins to thicken and reaches 160 degrees. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in cayenne. Transfor to a small bowl and place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to use.

In a large skillet, heat and stir ham and onions in butter until onions are tender. In a large bowl, whisk 6 eggs and milk. Add egg mixture to pan; cook and stir until set. Remove from heat; stir in 1/3 cup reserved hollandaise sauce; set aside.

On a lightly floured surface, unfold puff pastry, roll each sheet into a 12x9 inch rectangle; cut each in half widthwise. Place 1 cup egg mixture on each rectangle; sprinkle with cheese.

Beat water and remaining egg; brush over pastry edges. Bring an apposite corner of pastry over th egg mixture; pinch seams to seal. With a shamp knife, cut several slits in the top. Transfer to a baking sheet; brush with remaining egg mixture. Bake at 400 for 18-22 minutes or until golden brown. Serve with remaining sauce. Sprinkle with tarragon. Serves 4