pat's Recipe

Benedict Eggs in Pastry

Category: Eggs

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 (17.5 oz) frozen puff pastry, thawed
1 cup (4 oz) shredded cheddar cheese
1 Tbsp water
minced fresh tarragon, optional

In a double boiler over simmering water or a small heavy saycepan. 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-inch x 9 1/2-inch rectangle; cut each in half lengthwise. Place 1 cup egg mixture on half of each rectangle; sprinkle with cheese.
Beat wter 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.

yield: 4 servings