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Egg Baskets Benedict

Name: Egg Baskets Benedict
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 dozen (1 cup sauce).
Ingredients: 1 sheet frozen puff pastry, thawed; 12 large eggs; 6 slices Canadian bacon, finely chopped; 1 envelope hollandaise sauce mix

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

1 dozen (1 cup sauce)

A little puff pastry turns Canadian bacon and eggs into a tasty update on eggs Benedict. We use a packaged hollandaise or cheese sauce for the finish. —Sally Jackson, Fort Worth, Texas

Egg Baskets Benedict Recipe photo by Taste of Home

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Ingredients

1 sheet frozen puff pastry, thawed
12 large eggs
6 slices Canadian bacon, finely chopped
1 envelope hollandaise sauce mix

Directions

Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 16x12-in. rectangle; cut into twelve 4-in. 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. Meanwhile, prepare hollandaise sauce according to package directions.
Remove pastry cups to wire racks. Serve warm with hollandaise sauce.

Nutrition Facts

1 pastry cup with about 1 tablespoon sauce: 237 calories, 15g fat (6g saturated fat), 201mg cholesterol, 355mg sodium, 14g carbohydrate (1g sugars, 2g fiber), 10g protein.

Egg Baskets Benedict

Ingredients

Directions

Nutrition Facts

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