Puff Pastry Eggs Benedict

Puff Pastry Eggs Benedict

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An upgraded and extra buttery version of an American classic with Julia Child’s blender Hollandaise sauce, Canadian bacon and a poached egg! Perfect for brunch!

Puff Pastry Eggs Benedict


  • 2 puff pastry shells
  • 4 slices Canadian bacon
  • 2 eggs
  • 2 teaspoons white vinegar
  • salt and pepper, to taste,
  • parsley
Hollandaise sauce:
  • 2 egg yolks
  • ½ tablespoon lemon juice
  • ¼ cup (1/2 stick) unsalted butter, softened
  • salt and pepper, to taste


  • Prepare puff pastry shells according to directions. Set aside when done.
  • In a saucepan over medium heat, quickly fry your ham for a few seconds on each side. Set aside.
  • Poach your eggs according to Alton Brown’s tutorial. Link above! Then, set aside. (Make your Hollandaise last because it tastes best fresh!)
Hollandaise sauce:
  • Place your egg yolks, salt, pepper and lemon juice into a blender.
  • In a small saucepan, melt your butter over medium heat until it begins to foam. (This should take under 30 seconds.)
  • Put the lid on and blend on high speed for 2 seconds. Then, while still blending at high speed, uncover the inner hole in the lid and gradually pour in the hot butter, but leave the milky solids in the saucepan. Taste and adjust the salt and pepper to your preference.
  • Keep the bottom of the blender in a warm water bath to keep it from solidifying if you’re not using it immediately.
  1. Layer 2 pieces of Canadian bacon inside each puff pastry shell and place a poached egg on top. Spoon Hollandaise sauce over each egg and sprinkle some paprika on top. Enjoy!!

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