Not everyone likes a soft yolk egg, so I came up with this recipe using Scrambled Eggs in the Eggs Benedict and the guests at the Bed and Breakfast Inn have loved it! It’s easy and quick and can be made in less than 30 minutes from start to finish.
- 1 package puff pastry shells
- HOLLANDAISE SAUCE:
- 6 egg yolks
- 1 cup unsalted butter, cut into small pieces
- 4 Tbsp lemon juice
- 1/2 tsp. Emeril's Essence
- 6 egg whites
- 6 whole eggs
- 1/4 cup milk
- salt and pepper, to taste
- 6 fresh rosemary sprigs, for garnish
- 6 tomato slices, for garnish
Prepare Puff Pastry Shells according to the package directions. Carefully remove tops and scrape out inside dough, discarding. Set shells aside.
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.
EGGS AND ASSEMBLY:
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.