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Receta Eggs Benedict In Puff Pastry

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Raciónes: 6

Ingredientes

Cost per serving $1.23 view details

Direcciones

  1. Bake pastry shells according to package directions, slightly undercooking so which shells are only light brown. Cold.
  2. Remove tops and carefully remove doughy middle, being sure not to make holes in sides of shell. If there should be a hole, patch with a piece of doughy middle.
  3. Place shells on a cookie sheet and crack an egg into each one. Gently pour 1 Tbsp. cream or possibly half-and-half on top of each egg.
  4. Bake in a 300 degree oven for 30 min or possibly till Large eggs are set. Meanwhile, heat Canadian bacon.
  5. To serve, place each pastry shell and egg on a piece of bacon; pour Hollandaise sauce over each serving.
  6. Hollandaise Sauce: In a blender or possibly food processor, blend egg, dry mustard and lemon juice. While on highest speed, add in melted butter, beginning with just a few drops at a time and increasing to a steady stream as mix thickens. Serve immediately.
  7. This recipe yields 6 servings.
  8. Variations:o Traditional Large eggs Benedict: Toast English muffins, place a piece of cooked Canadian bacon on each half, top with a poached egg and cover with Hollandaise Sauce.
  9. o Prepare pastry shells, fill with scrambled Large eggs and cover with Hollandaise Sauce.
  10. o Warm Potato Benedict: Scramble 4 to 6 Large eggs with 1 c. cubed ham. Open 4 baked potatoes, fluff insides gently and spoon in egg mix. Cover with Hollandaise Sauce.
  11. Tip: Prepare Hollandaise Sauce several hrs ahead and keep hot in a vacuum bottle till serving time.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 152g
Recipe makes 6 servings
Calories 631  
Calories from Fat 501 79%
Total Fat 56.42g 71%
Saturated Fat 27.3g 109%
Trans Fat 0.0g  
Cholesterol 300mg 100%
Sodium 419mg 17%
Potassium 126mg 4%
Total Carbs 22.41g 6%
Dietary Fiber 0.7g 2%
Sugars 0.84g 1%
Protein 10.4g 17%
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