Easy Eggs Benedict


Puff pastry shells become easy and edible containers for these restaurant-inspired scrambled Eggs Benedict, and the whole dish is ready is less than 45 minutes.

  • Prep: 20 minutes
  • Cook: 15 minutes
  • Serves: 6
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4 6



  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells

  • 1 cup  prepared hollandaise sauce

  • 6 slices Canadian bacon

  • 1 tbsp. butter

  • 6 eggs, beaten

  • 1 green onion, chopped (about 2 tablespoons)


  1. Prepare the pastry shells according to the package directions but do not remove the tops.  Prepare the Hollandaise sauce and keep warm.

  2. 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.

  3. Heat the butter in the skillet. Add the eggs and onion and cook until the eggs are set but still moist, stirring often.

  4. 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.

  5. *Prepare your favorite Hollandaise sauce recipe or use a Hollandaise sauce mix.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.


  • VIEW:
  • Green onions (or scallions) are great, raw or cooked, for adding a mild onion flavor to dishes.

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Submitted by:
Alice L.
Date: 3/16/2006

3 star rating

"I think a poached egg as used by classic eggs benedict would have been preferable. The scrambled eggs make the finished dish look messy."

Submitted by:
Harriett L N.
Date: 10/8/2006

4 star rating


Submitted by:
Mrs Shaina S.
Date: 4/7/2012

4 star rating

"Makes a great dish, easy and quick to make!"

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