Best 5 Benedict Eggs In Pastry Toh Recipes
Indulge in a culinary journey with our exquisite Benedict Eggs in Pastry, a tantalizing dish that elevates the classic Eggs Benedict to new heights. Flaky, golden-brown puff pastry serves as the base for this savory creation, encasing perfectly poached eggs and smothered in a velvety hollandaise sauce. A sprinkling of chives adds a touch of freshness, while the accompanying recipes offer variations to suit every palate. From the classic Eggs Benedict to the indulgent Lobster Eggs Benedict and the vegetarian-friendly Avocado Eggs Benedict, these recipes cater to diverse tastes and dietary preferences. Prepare to embark on a delightful adventure with our Benedict Eggs in Pastry, a dish that promises to impress and satisfy.
Let's cook with our recipes!
BENEDICT EGGS IN PASTRY
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°., Reduce heat to low. 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 12x9-1/2-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. Fold pastry over egg mixture; pinch seams to seal. With a small sharp knife, cut several slits in the top. Repeat with remaining dough rectangles., Transfer to a greased baking sheet; brush with remaining egg mixture. Bake at 400° for 18-22 minutes or until golden brown. Cut into triangles; serve with remaining hollandaise sauce. Sprinkle with tarragon if desired.
Nutrition Facts : Calories 1204 calories, Fat 84g fat (34g saturated fat), Cholesterol 601mg cholesterol, Sodium 1790mg sodium, Carbohydrate 74g carbohydrate (1g sugars, Fiber 9g fiber), Protein 41g protein.
EGGS BENEDICT
Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother's Day, or anytime you want to treat yourself to the best brunch in the world! Serve with roasted potatoes for mopping up the extra egg yolk and hollandaise. If you prefer, you can substitute ham for the Canadian bacon in this recipe.
Provided by jenn
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
- Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
- Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
- While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
- Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
Nutrition Facts : Calories 879 calories, Carbohydrate 29.6 g, Cholesterol 742.1 mg, Fat 71.1 g, Fiber 1.7 g, Protein 31.8 g, SaturatedFat 38.9 g, Sodium 1719.3 mg, Sugar 0.9 g
WANDA'S BENEDICT EGGS
This is a classic dish that my mom would prepare for "Yankee" company at breakfast time. There are many recipes for eggs benedict on 'Zaar, but none exactly like this. This is a great recipe to recruit help with...as there are many elements to keep warm at once.
Provided by Queen of Everything
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Butter english muffins and place on cookie sheet.
- Preheat oven to 400°F.
- Prepare hollandaise sauce as this can be kept warm in the double boiler that it is prepared in.
- Fry canadian bacon and keep warm in pan.
- Poach eggs: fill a shallow pan with water and bring to a simmer, add vinegar.
- Crack eggs into a bowl, one by one, and slip them into the water.
- Use a slotted spoon to try and contain the whites and shape the eggs (the vinegar will help with this as well).
- Slide the muffins into the oven when the last egg goes in to the pan.
- Cook eggs until they are opaque, and yolks are still runny.
- Take english muffins out of the oven and plate.
- Top with canadian bacon.
- As you remove the eggs from the pan on your slotted spoon, rest the spoon on a tea towel for a moment, before transferring to english muffins.
- Top the pile with a generous spoonful of hollandaise sauce.
- Garnish with asparagus.
Nutrition Facts : Calories 362.7, Fat 14.4, SaturatedFat 4.8, Cholesterol 400.5, Sodium 1151.7, Carbohydrate 26.9, Fiber 2, Sugar 2.4, Protein 29.4
BENEDICT EGGS IN PASTRY
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°. 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-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 water 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.
BENEDICT EGGS IN PASTRY TOH
Make and share this Benedict Eggs in Pastry Toh recipe from Food.com.
Provided by nicoleingermantown
Categories Breakfast
Time 40m
Yield 4 pastries, 4 serving(s)
Number Of Ingredients 14
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°. 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-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 water 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.
Nutrition Facts : Calories 1363.5, Fat 104.7, SaturatedFat 42.2, Cholesterol 571.3, Sodium 897, Carbohydrate 58.2, Fiber 2.1, Sugar 1.8, Protein 47.1
Tips:
- For perfectly poached eggs, use fresh eggs and bring the water to a gentle simmer before adding them.
- To prevent the eggs from sticking to the pan, add a splash of vinegar to the water.
- Cook the eggs for 3-4 minutes, or until the whites are set and the yolks are still runny.
- To make the hollandaise sauce, use clarified butter. This will help to prevent the sauce from curdling.
- To make the pastry, use a food processor to quickly and easily combine the ingredients.
- Chill the pastry dough for at least 30 minutes before rolling it out. This will help to prevent the pastry from shrinking in the oven.
- Bake the pastry at a high temperature for a short amount of time. This will help to create a flaky crust.
Conclusion:
Eggs Benedict in Pastry is a delicious and elegant dish that is perfect for a special brunch or lunch. With its combination of poached eggs, hollandaise sauce, and flaky pastry, this dish is sure to impress your guests. By following the tips above, you can easily make this dish at home. So next time you're looking for a recipe to wow your friends and family, give Eggs Benedict in Pastry a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #omelets-and-frittatas #breakfast #eggs-dairy #eggs #brunch
You'll also love
