BENEDICT EGGS IN PASTRY

Benedict Eggs in Pastry image

Provided by Raven Higheagle @ravenhigheagle

Categories Eggs

Number Of Ingredients 17

FOR THE EGGS
4 large egg yolks
4 tablespoon(s) lemon juice
2 teaspoon(s) dijon mustard
1 cup(s) butter, melted
2 dash(es) cayenne pepper
4 cup(s) cubed fully cooked ham
4 - green onions, chopped
2 tablespoon(s) butter
12 large eggs
4 tablespoon(s) whole milk
2 package(s) 17.3 ounces) frozen puff pastry, thawed
2 cup(s) shredded cheddar cheese
FOR THE EGG WASH
1 large egg
2 tablespoon(s) water
- minced fresh tarragon

Steps:

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 degrees.
Reduce heat to low. Preheat oven to 400 degrees. Grease a baking sheet.
Slowly drizzle in warm melted butter, whisking constantly.
Whisk in cayenne. 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 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-in. x 9-1/2-in. rectangle; cut each in half widthwise.
Place 1 cup egg mixture on half of each rectangle; sprinkle with cheese.
Beat egg and water; 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 degrees for 18-22 minutes or until golden brown.
Serve with remaining hollandaise sauce.
Sprinkle with tarragon.