Benedict Eggs In Pastry Toh

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A taste of home recipe.

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Steps

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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.

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Reduce heat to low.

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Slowly drizzle in warm melted butter , whisking constantly.

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Whisk in cayenne.

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Transfer to a small bowl if necessary.

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Place bowl in a larger bowl of warm water.

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Keep warm , stirring occasionally , until ready to use.

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In a large skillet over medium heat , cook and stir ham and onions in butter until onions are tender.

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In a large bowl , whisk six eggs and milk.

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Add egg mixture to the pan.

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Cook and stir until set.

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Remove from the heat.

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Stir in 1 / 3 cup reserved hollandaise sauce.

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Set aside.

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On a lightly floured surface , unfold puff pastry.

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Roll each sheet into a 12-in.

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X 9-1 / 2-in.

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Rectangle.

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Cut each in half widthwise.

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Place 1 cup egg mixture on half of each rectangle.

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Sprinkle with cheese.

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Beat water and remaining egg.

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Brush over pastry edges.

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Bring an opposite corner o.

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Ingredients

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egg yolks, lemon juice, dijon mustard, butter, cayenne pepper, cooked ham, green onions, eggs, milk, frozen puff pastry, cheddar cheese, water, tarragon leaf