MARCH 2010 RECIPE

FROM: ROCKY MOUNTAIN LODGE BED AND BREAKFAST [web site]

SCRAMBLED EGGS BENEDICT IN PUFF PASTRY SHELLS

Scrambled Eggs Benedict in Puffed Pastry Shells

PUFF PASTRY SHELLS:
  • 1 package puff pastry shells
Prepare Puff Pastry Shells according to the package directions. Carefully remove tops and scrape out inside dough, discarding. Set shells aside.

HOLLANDAISE SAUCE:

  • 6 egg yolks
  • 1 cup unsalted butter, cut into small pieces
  • 4 Tbsp. lemon juice
  • 1/2 tsp. Emeril's Essence

In a medium saucepan or double boiler, combine egg yolks and lemon juice and whisk together. Add half of the butter and cook on lowest temperature, stirring constantly, until butter is melted. Add remaining butter and continue to stir constantly until the butter is melted, and sauce becomes thick, but still pourable. Add Emeril's seasoning and set aside, keeping warm.

SCRAMBLED EGGS:

  • 6 egg whites
  • 6 whole eggs
  • 1/4 cup milk
  • salt & pepper to taste
  • 6 fresh rosemary sprigs
  • 6 tomato slices

Whisk together eggs, egg whites, and milk. Scramble over medium heat until somewhat moist. Season with salt and pepper.

Place puff pastry shells on serving dish. Spoon scrambled eggs into pastry shells, allowing some eggs to fall onto plate around shells. Spoon Hollandaise sauce over eggs, and garnish with rosemary sprigs and tomato slices. Serve immediately.

Serves 6

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