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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.

Scrambled Eggs Benedict in Puff Pastry Shells

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 25 Minutes
Servings: 6


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


  1. Prepare Puff Pastry Shells according to the package directions. Carefully remove tops and scrape out inside dough, discarding. Set shells aside.


  3. 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.


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

  6. 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.

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