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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Egg Basket Benedict Recipe

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This recipe for Egg Basket Benedict is from The Braunschweig/Kneip Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 sheet frozen puff pastry, thawed
12 large eggs
6 slices Canadian bacon, finely chopped
1 envelope hollandaise sauce mix
Directions:
Directions:
Preheat oven to 400º

On a lightly floured surface, unfold puff pastry.
Roll into a 16 x 12" rectangle, cut into twelve 4" squares.
Place in greased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up.

Break and slip an egg into center of each pastry cup; sprinkle with Canadian bacon.
Bake until pastry is golden brown, egg whites are completely set and yolks begin to thicken, but are not hard, 10-12 minutes approx.

Meanwhile, prepare the hollandaise sauce according to pkg. directions.

Remove pastry cups to wire racks.
Serve warm with hollandaise sauce.
Number Of Servings:
Number Of Servings:
makes 1 dozen
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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