PUFF PASTRY EGGS BENEDICT
Spring for a beautiful brunch dish with this puff pastry eggs benedict recipe by Chef Dale Mackay. With puff pastry baskets, spinach grass, and nested poached eggs this recipe is almost too cute to eat.
Categories Brunch
Time 40m
Yield Serves: 2
Number Of Ingredients 16
Steps:
- Puff Pastry Basket
- Lay down fridge-cold puff pastry on a cutting board. Cut the puff pastry into four oval shapes using an oval shaped cutter. Using a knife, cut just the center out of two of the ovals, leaving a ½ inch (1.3 cm) border. Next, cut two ½ inch (1.3 cm) strips of pastry lengthwise down your sheet. In a bowl, crack the egg and add 1 tbsp of water and mix well.
- Using a brush, brush egg over full ovals, then lay the cut-out ovals on top making sure the edges line up. Brush the border well with egg wash. Egg wash both sides of your ½ inch (1.3 cm) strips. Carefully twist the strip as you place it onto your border all the way around until it reconnects on the other side. Brush with egg wash one more time.
- Place the 'puff pastry baskets' on a parchment-lined tray. Bake in a preheated convection oven at 375°F (190°C) for 20-22 minutes, until dark golden brown. Allow to cool after cooking.
- Hollandaise
- Place all reduction ingredients into a small pot on medium-high heat and reduce by 80%. Strain and let cool until it's time to make the sauce.
- Hollandaise Sauce
- Add egg yolks and reduction into a medium size glass or stainless steel bowl over a simmering pot of water that is only half full so that the bowl doesn't touch the water. Whisk nonstop until mixture is thickened and doubled in volume. Be careful not to let the eggs get too hot or they will scramble.
- Once egg mix is thick, take off the heat and start to whisk slowly in clarified butter so that it does not split. Whisk in all butter and a pinch of salt. If you are not using the sauce right away, cover it and place in a warm area to hold.
- Garnish
- In a large frying pan on medium heat cook bacon. Once the bacon is slightly crispy, add shallots and cook for 1 min.
- Add spinach and toss until it's all broken down. Remove from the pan and split it into the bottom of the pastry baskets.
- To poach eggs, fill a saucepan with about 3 inches (8 cm) of water. Add a splash of vinegar. Heat the water until it gently simmers then break a cold egg into a small dish. Holding the dish just above the simmering water, gently slip the egg into the water. Repeat this step for remaining eggs. Cook the eggs in the simmering water until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove the eggs with a slotted spoon and place them on a paper towel to drain.
- Next place two hot, soft poached eggs on top of the spinach mix in each basket, add hollandaise on top of your eggs.
- Place cut raw spinach around the eggs and in the cracks to make it look like grass. Serve right away. If you have extra hollandaise serve on the side if desired.
PUFF PASTRY EGGS
For a quick and easy Easter treat, shape store-bought puff pastry into an egg and fill the centers with sweet-tart lemon curd.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes 1 1/2 dozen
Number Of Ingredients 4
Steps:
- Roll out puff pastry on a lightly floured nonstick baking mat until it is about 1/8-inch thick. Transfer pastry to freezer; freeze until chilled, 10 to 15 minutes.
- Using a 1 1/2-by-1 1/4-inch oval cutter, cut out 36 puff pastry ovals. Transfer half of the ovals to baking sheets lined with a nonstick baking mat. Using an apple corer or a 1/2-inch-round cutter, cut out the centers of the remaining half of the puff pastry ovals; discard centers or reserve for another use.
- Brush tops of puff pastry ovals on baking sheet with water and top each with a puff pastry oval whose center has been removed, lightly pressing to adhere. Transfer to freezer until chilled, 10 to 15 minutes.
- Preheat oven to 400 degrees. Remove baking sheets from freezer; using the tines of a fork, gently pierce inside the center of each puff pastry oval all over to prevent pastry from puffing up while baking.
- Place another nonstick baking mat on top of puff pastries and transfer to oven. Bake for 10 minutes, remove baking mat from top of puff pastries and continue baking until golden brown, 5 to 6 minutes more. Remove from oven; transfer to wire rack to cool.
- Place confectioners' sugar in a fine-mesh sieve and dust tops of puff pastry eggs with sugar; fill centers with lemon curd and serve.
PESTO EGG PUFF PASTRY SQUARES
Ree's puff pastry squares are great for breakfast. Packed with eggs, cheese, spinach and ham, and with a delicious flavor punch from pesto, they can be prepared in advance and kept in the fridge to grab and go.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 50m
Yield 6 pies
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Heat the butter in a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs, spinach and pesto, along with a pinch each of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove the skillet from the heat and fold in the fontina.
- Beat together the remaining egg and a splash of cold water in a small bowl to make an egg wash. Set aside.
- Lay out the two sheets of puff pastry and roll them into 9-by-10-inch rectangles. Cut each into six 3-by-5-inch rectangles. Divide the egg mixture among six of the puff pastry rectangles, leaving a 1-centimeter border around the edges. Fold the ham and place it on top of the eggs. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to a baking sheet. Brush the tops with the egg wash and sprinkle with the everything seasoning. Bake until golden, about 15 minutes.
- Serve hot or cold and enjoy.
PUFF PASTRY WITH EGG AND BACON
Muffin cups are lined with puff pastry and filled with bacon and egg - a really easy and fun way to serve breakfast. I make it whenever there is a special brunch. It's best if you use more than 1 muffin pan so you can space out the puff pastry squares.
Provided by barbara
Categories Breakfast Eggs
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 4 muffin cups with butter (leave space in between the muffin cups).
- Cut puff pastry sheet into 4 squares and place into the greased muffin cups in such a way that the 4 corners are draping over the sides. Brush bottom and sides of the puff pastry with Dijon mustard.
- Cut each slice of bacon into 4 pieces and drape 3 bacon slices around the tops of the muffin holes.
- Break eggs individually into a small bowl without breaking the yolks and slide into the muffin cups.
- Bake in the preheated oven until puff pastry is lightly browned and eggs are set, 22 to 27 minutes.
- Remove from oven, season with salt and pepper, and sprinkle with chives.
Nutrition Facts : Calories 524.9 calories, Carbohydrate 28.7 g, Cholesterol 205.4 mg, Fat 39.7 g, Fiber 0.9 g, Protein 13.2 g, SaturatedFat 11.8 g, Sodium 473.6 mg
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