Monday, April 26, 2010

Tasty Tuesday - Eggs Benedict in Pastry & LINKY PARTY

Tasty Tuesday
Welcome to another week of Tasty Tuesday here at The Youngn's!
Please link up your recipe at the bottom of the page. You can post a link to a recipe on your blog or anywhere else. In the title of your link, please leave your name too (especially if it's not a blog post) so I know who it came from :)
Also, feel free to grab my Tasty Tuesday button, it's on the left side, near my other button.
Remember last week when I said I don't typically like Taste of Home recipes? Yeah, well, this week's recipe originally came from them too, heehee.
I modified it a bit because for whatever reason, I cannot make hollandaise sauce. I'll try again later, of course, but the first time I made this, I tried to make the hollandaise sauce and it broke, bummer :(
This time, it was much better, and you'll see why...

  • 1 package Knorr Hollandaise sauce (found in the baking aisle) My secret ingredient. Yep, I cheated :)2010-04-26 Eggs Benedict (3)
  • 1 cup + 2 tbsp milk
  • 4 tbsp + 1 tbsp butter
  • 2 cups cubed fully cooked ham
  • 2 green onions, chopped
  • 7 eggs
  • 1 package (17.3 oz) frozen puff pastry, thawed2010-04-26 Eggs Benedict (5)
  • 1 cup shredded cheddar cheese
  • 1 tbsp water
  • Preheat oven to 400 degrees.
  • Make hollandaise sauce according to directions on package.
  • In a large skillet over medium heat, cook and stir ham and onions in 1 tbsp butter until onions are tender.2010-04-26 Eggs Benedict (2)
  • In a large bowl, whisk six eggs and 2 tbsp milk. Add egg mixture to the pan; cook and stir until set. Remove from heat; stir in 1/3 cup hollandaise sauce. Set aside.2010-04-26 Eggs Benedict (6)
  • On a lightly floured surface, unfold puff pastry. Roll each sheet slightly so they are 12” x 9.5”. Cut each in half widthwise. Place 1 cup egg mixture on half of each rectangle; sprinkle with cheese.2010-04-26 Eggs Benedict (9)
  • Beat water and remaining egg; brush over pastry edges. Bring opposite sides over the egg mixture; pinch seams to seal. With a small sharp knife cut several slits in the top.2010-04-26 Eggs Benedict (10)
  • Transfer to a greased baking sheet; brush with remaining egg mixture. Bake for 18-22 minutes. Serve with remaining hollandaise sauce.2010-04-26 Eggs Benedict (11)
  • Eat and enjoy! This recipe makes enough for four servings

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