Puff Pastry Eggs Benedict – an upgraded and extra buttery version of an American classic with Julia Child’s blender Hollandaise sauce, Canadian bacon and a poached egg! Perfect for brunch!
Ever since I made my creamed spinach puff pastry cups a few months ago, I’ve been itching to use those fabulous puff pastry shells for another recipe. I tinkered around with ideas like vanilla pastry cream puffs, no bake pies and cheesecakes etc., but when this unbelievable brunch idea popped into my head, I could barely contain myself.
I mean, this is THE brunch dish to make, and you have to get on it ASAP. I don’t know how I didn’t think of it before!
This version of Eggs Benedict has one major change from the traditional, which is obviously my substituting of an english muffin with a buttery puff pastry cup. If I can be so bold, I have to say that I’m sooo loving the buttery puff pastry base in place of the muffin.
By the way, you can usually find the puff pastry shells at the end of the ice cream aisle, usually in the frozen fruits section!
I mean, puff pastry is essentially layers upon layers of butter and dough. It’s flaky and airy but still rich because of the many layers of good stuff. They pair perfectly with the Hollandaise sauce, poached egg and Canadian bacon.
I like to brush just a bit of egg wash over the puff pastry shells before they go in the oven so they brown up real nice. The only thing I wish I could change about this dish, is to make it more “structurally sound”. The puff pastry is so fluffy that once you cut into it, it “deflates”. But that’s okay, because you’re gonna use the pastry to sop up the delicious sauce and egg yolk anyway. 🙂
The Hollandaise sauce I used is Julia Child’s famous blender version. It’s foolproof. This was my first time making it, and it came out perfect!! I’m also including a link to Alton Brown’s poached egg tutorial, because it’s what I followed and it works fantastic! Both are linked down below.
With Mother’s Day coming up in a couple weeks, I definitely recommend trying this out for a DIY brunch! My recipe below serves 2, just you can easily double or quadruple it!
I can see it now, a bright beautiful day, 10 AM – your guests sitting at the table waiting for a delicious brunch; and you, walking out with this ultra decadent Puff Pastry Eggs Benedict! 🙂
- 2 puff pastry shells
- 4 slices Canadian bacon
- 2 eggs
- 2 teaspoons white vinegar
- salt and pepper, to taste,
- 2 egg yolks
- ½ tablespoon lemon juice
- ¼ cup (1/2 stick) unsalted butter, softened
- salt and pepper, to taste
- Prepare puff pastry shells according to directions. Set aside when done.
- In a saucepan over medium heat, quickly fry your ham for a few seconds on each side. Set aside.
- Poach your eggs according to Alton Brown’s tutorial. Link above! Then, set aside. (Make your Hollandaise last because it tastes best fresh!)
- Place your egg yolks, salt, pepper and lemon juice into a blender.
- In a small saucepan, melt your butter over medium heat until it begins to foam. (This should take under 30 seconds.)
- Put the lid on and blend on high speed for 2 seconds. Then, while still blending at high speed, uncover the inner hole in the lid and gradually pour in the hot butter, but leave the milky solids in the saucepan. Taste and adjust the salt and pepper to your preference.
- Keep the bottom of the blender in a warm water bath to keep it from solidifying if you’re not using it immediately.
- Layer 2 pieces of Canadian bacon inside each puff pastry shell and place a poached egg on top. Spoon Hollandaise sauce over each egg and sprinkle some paprika on top. Enjoy!!