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

Recipe

Ingredients

  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
  • 1 cup  prepared hollandaise sauce
  • 6 slices Canadian bacon
  • 1 tablespoon butter
  • 6 egg, beaten
  • 1 green onion, chopped (about 2 tablespoons)

Directions

  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.

Shells Recipe

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.

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

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

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

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

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