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Easy Eggs Benedict

Puff pastry shells become easy and edible containers for these restaurant-inspired scrambled Eggs Benedict, and the whole dish is ready is less than 45 minutes.

1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells

1 cup Hollandaise sauce *

6 slices Canadian-style bacon

1 tablespoon butter

6 eggs, beaten

1 green onion, chopped (about 2 tablespoons)

  • Prepare the pastry shells according to the package directions but do not remove the tops.  Prepare the Hollandaise sauce and keep warm.
  • Cook the bacon in a 10-inch skillet over medium heat until well browned on both sides.  Remove the bacon from the skillet and keep warm.
  • Heat the butter in the skillet. Add the eggs and onion and cook until the eggs are set but still moist, stirring often.
  • Cut the pastry shells in half crosswise.  Place the bacon on the pastry bottoms.  Top with the egg mixture and the pastry tops.  Spoon about 2 tablespoons Hollandaise sauce onto each filled pastry shell.  Garnish with additional green onion, if desired.
  • *Prepare your favorite Hollandaise sauce recipe or use a Hollandaise sauce mix.

Ratings & Reviews

(8) Average rating from 8 members

  • Submitted by: Harriett L N.

    Date: 10/08/2006

    EXCELLENT

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Nutritional Information

Nutrition Information: Original Recipe*
Calories 359
Total Fat 24g
Saturated Fat 11g
Cholesterol 232mg
Sodium 931mg
Total Carbohydrates 21g
Dietary Fiber 1g
Protein 18g
Vitamin A 13%DV
Vitamin C 1%DV
Calcium 3%DV
Iron 12%DV
(8)

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At a Glance

Prep: 20 minutes

Cook: 15 minutes

Makes: 6 servings

Nutrition per Serving

Calories: 359

Fat: 24g

Fiber: 1g

Protein: 18g

Sodium: 931mg


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