Egg Baskets Benedict

Breakfast

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.

Average Rating: 4.5

TOTAL TIME: Prep/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

Instructions

1. 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.
2. 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.
3. 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.