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.
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)
1 cup prepared hollandaise sauce
6 slices Canadian bacon
1 tablespoon butter
6 egg, beaten
1 green onion, chopped (about 2 tablespoons)
Instructions
Prepare the pastry shells according to the package directions but do not remove the tops. Prepare the Hollandaise sauce and keep warm.
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.
Heat the butter in the skillet. Add the eggs and onion and cook until the eggs are set but still moist, stirring often.
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.
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.
Heat the butter in the skillet. Add the eggs and onion and cook until the eggs are set but still moist, stirring often.
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.
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.
Directions
Print
Prepare the pastry shells according to the package directions but do not remove the tops. Prepare the Hollandaise sauce and keep warm.
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.
Heat the butter in the skillet. Add the eggs and onion and cook until the eggs are set but still moist, stirring often.
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.
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)
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