Puff Pastry Eggs Benedict Food

PUFF PASTRY EGGS BENEDICT

Steps:

• Puff Pastry Basket
• Lay down fridge-cold puff pastry on a cutting board. Cut the puff pastry into four oval shapes using an oval shaped cutter. Using a knife, cut just the center out of two of the ovals, leaving a ½ inch (1.3 cm) border. Next, cut two ½ inch (1.3 cm) strips of pastry lengthwise down your sheet. In a bowl, crack the egg and add 1 tbsp of water and mix well.
• Using a brush, brush egg over full ovals, then lay the cut-out ovals on top making sure the edges line up. Brush the border well with egg wash. Egg wash both sides of your ½ inch (1.3 cm) strips. Carefully twist the strip as you place it onto your border all the way around until it reconnects on the other side. Brush with egg wash one more time.
• Place the 'puff pastry baskets' on a parchment-lined tray. Bake in a preheated convection oven at 375°F (190°C) for 20-22 minutes, until dark golden brown. Allow to cool after cooking.
• Hollandaise
• Place all reduction ingredients into a small pot on medium-high heat and reduce by 80%. Strain and let cool until it's time to make the sauce.
• Hollandaise Sauce
• Add egg yolks and reduction into a medium size glass or stainless steel bowl over a simmering pot of water that is only half full so that the bowl doesn't touch the water. Whisk nonstop until mixture is thickened and doubled in volume. Be careful not to let the eggs get too hot or they will scramble.
• Once egg mix is thick, take off the heat and start to whisk slowly in clarified butter so that it does not split. Whisk in all butter and a pinch of salt. If you are not using the sauce right away, cover it and place in a warm area to hold.
• Garnish
• In a large frying pan on medium heat cook bacon. Once the bacon is slightly crispy, add shallots and cook for 1 min.
• Add spinach and toss until it's all broken down. Remove from the pan and split it into the bottom of the pastry baskets.
• To poach eggs, fill a saucepan with about 3 inches (8 cm) of water. Add a splash of vinegar. Heat the water until it gently simmers then break a cold egg into a small dish. Holding the dish just above the simmering water, gently slip the egg into the water. Repeat this step for remaining eggs. Cook the eggs in the simmering water until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove the eggs with a slotted spoon and place them on a paper towel to drain.
• Next place two hot, soft poached eggs on top of the spinach mix in each basket, add hollandaise on top of your eggs.
• Place cut raw spinach around the eggs and in the cracks to make it look like grass. Serve right away. If you have extra hollandaise serve on the side if desired.

EASY EGGS BENEDICT

Steps:

• Prepare the pastry shells according to the package directions but do not remove the tops. Prepare the Hollandaise sauce and keep warm.
• Cook the bacon in a 10-inch skillet over medium heat until well browned on both sides. Remove the bacon from the skillet and keep warm.
• Heat the butter in the skillet. Add the eggs and onion and cook until the eggs are set but still moist, stirring often.
• Cut the pastry shells in half crosswise. Place the bacon on the pastry bottoms. Top with the egg mixture and the pastry tops. Spoon about 2 tablespoons Hollandaise sauce onto each filled pastry shell. Garnish with additional green onion, if desired.
• *Prepare your favorite Hollandaise sauce recipe or use a Hollandaise sauce mix.

EGG BASKETS BENEDICT

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 16x12-in. rectangle; cut into twelve 4-in. squares. Place in greased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., Break and slip an egg into center of each pastry cup; sprinkle with Canadian bacon. Bake until pastry is golden brown, egg whites are completely set, and yolks begin to thicken but are not hard, 10-12 minutes. Meanwhile, prepare hollandaise sauce according to package directions., Remove pastry cups to wire racks. Serve warm with hollandaise sauce.

EGGS BENEDICT BRUNCH BRAID

Steps:

• Preheat oven to 375°. In a blender, combine the first 5 ingredients. Cover and process on high. While processing, gradually add melted butter in a steady stream until combined. Set aside., For braid, in a large skillet, melt butter over medium-high heat. Whisk 5 eggs, salt and pepper; add to skillet. Cook and stir until barely set; stir in sauce., On a lightly greased baking sheet, roll out pastry into a 12x10-in. rectangle. Layer Canadian bacon and the egg mixture down the center of rectangle; sprinkle with 1 tablespoon chives., On each long side, cut 1/2-in.-wide strips. Starting at 1 end, fold alternating strips at an angle across filling; pinch ends to seal. Whisk remaining egg and water; brush over braid. , Bake until golden brown and eggs are completely set, 20-25 minutes. Let stand for 5 minutes before cutting. Sprinkle with remaining chives.

EASY & CREAMY EGGS BENEDICT

Steps:

• Bake pastry shells according to package directions.
• Cook bacon in skillet until browned. Remove & keep warm.
• Cook sauce according to package directions.
• Melt butter or margarine in skillet.
• Add eggs and cheese (softened in microwave) & cook until eggs are set but still moist, stirring often.
• Cut pastry shells crosswise into halves.
• Place bacon on pastry bottoms.
• Top pastry with egg mixture. Place top back over eggs.
• Pour Hollandaise sauce over the tops of each.
• Sprinkle with chives.
• Serve immediately.