Eggs Benedict In Puff Pastry

Ingredients:

6 frozen pastry shells

6 eggs

6 tablespoons cream or half-and-half

6 slices Canadian bacon - heated
 
EASY BLENDER HOLLANDAISE SAUCE

3 egg yolks

1 teaspoon dry mustard

1 tablespoon lemon juice

1 cup butter -- melted and hot

Bake pastry shells according to package directions, slightly undercooking so that shells are only light brown.  Cool.

Remove tops and carefully remove doughy middle, being sure not to make holes in sides of shell.  If there should be a hole, patch with a piece of doughy middle.

Place shells on a cookie sheet and crack an egg into each one.  Gently pour 1 tablespoon cream or half-and-half on top of each egg.

Bake in a 300 degree oven for 30 minutes or until eggs are set.  Meanwhile, heat Canadian bacon.

To serve, place each pastry shell and egg on a piece of bacon; pour Hollandaise sauce over each serving.

Hollandaise Sauce:  In a blender or food processor, blend egg, dry mustard and lemon juice.  While on highest speed, add melted butter, beginning with just a few drops at a time and increasing to a steady stream as mixture thickens.  Serve immediately.

This recipe yields 6 servings.

Variations:
 
• Traditional Eggs Benedict:  Toast English muffins, place a piece of cooked Canadian bacon on each half, top with a poached  egg and cover with Hollandaise Sauce.
 
• Prepare pastry shells, fill with scrambled eggs and cover with Hollandaise Sauce.
 
• Hot Potato Benedict:  Scramble 4 to 6 eggs with 1 cup cubed ham.  Open 4 baked potatoes, fluff insides gently and spoon in egg mixture.  Cover with Hollandaise Sauce.

Tip:  Prepare Hollandaise Sauce several hours ahead and keep warm in a vacuum bottle until serving time.

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