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benedict eggs in pastry toh

Desciption

a taste of home recipe.

Tags

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Steps

  1. In a double boiler over simmering water or a small heavy saucepan
  2. Constantly whisk the egg yolks
  3. Lemon juice and mustard until mixture begins to thicken and reaches 160
  4. Reduce heat to low
  5. Slowly drizzle in warm melted butter
  6. Whisking constantly
  7. Whisk in cayenne
  8. Transfer to a small bowl if necessary
  9. Place bowl in a larger bowl of warm water
  10. Keep warm
  11. Stirring occasionally
  12. Until ready to use
  13. In a large skillet over medium heat
  14. Cook and stir ham and onions in butter until onions are tender
  15. In a large bowl
  16. Whisk six eggs and milk
  17. Add egg mixture to the pan
  18. Cook and stir until set
  19. Remove from the heat
  20. Stir in 1 / 3 cup reserved hollandaise sauce
  21. Set aside
  22. On a lightly floured surface
  23. Unfold puff pastry
  24. Roll each sheet into a 12-in
  25. X 9-1 / 2-in
  26. Rectangle
  27. Cut each in half widthwise
  28. Place 1 cup egg mixture on half of each rectangle
  29. Sprinkle with cheese
  30. Beat water and remaining egg
  31. Brush over pastry edges
  32. Bring an opposite corner of pastry over the egg mixture
  33. Pinch seams to seal
  34. With a small sharp knife
  35. Cut several slits in the top
  36. Transfer to a greased baking sheet
  37. Brush with remaining egg mixture
  38. Bake at 400 for 18-22 minutes or until golden brown
  39. Serve with remaining hollandaise sauce
  40. Sprinkle with tarragon if desired

Step 31

Total Time in Minute 40

Ingredients Count 13

cooking benedict eggs in pastry toh

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Ingredients

Egg yolks

Lemon juice

Dijon mustard

Butter

Cayenne pepper

Cooked ham

Green onions

Eggs

Milk

Frozen puff pastry

Cheddar cheese

Water

Tarragon leaf

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