I took a couple of weeks off from work at the end of the year because I needed a break, and although I just stayed home and didn’t go anywhere, it was incredible. My husband and I caught up on some shows and watched a few movies. We played games and just enjoyed each other’s company in the comfort of our home. It’s so easy to take these little things for granted, especially since we’re both pretty busy throughout the year. I am back though and these Eggs Benedict Puff Pastry Tarts are the first official post of 2021. Now, I don’t have a single issue with an English muffin, not in the slightest. I love them. But I did think it was time to switch up the classic eggs benedict (much like when I gave it a BLT twist). This time around I wanted to make store-bought puff pastry the star of the show and take out the tedious step of poaching eggs. I’m much more of a fan of a fried egg than a poached one if I’m being honest. These tarts are a great breakfast or brunch recipe to try this weekend!
Cut the puff pastry sheets into thirds and each third in half so you end up with 12 rectangles in total. Place onto the prepared baking sheets. Use a fork to dock the rectangles with holes to allow air to escape.
**Tip: I like to unfold the puff pastry sheets and then roll them out slightly on either direction with a rolling pin to remove the creases somewhat and make them a bit more pliable, and make the sheets slightly larger. It is important however to keep them as cold as possible because that’s what makes a flakier puffier tart.**
Use a fork to dock the rectangles with holes to allow air to escape. Brush each with egg wash and sprinkle with shredded cheese. Cut the Canadian bacon slices in half and place on top of the cheese. Bake in a preheated 400°F oven until deep golden brown and crispy, about 20 to 25 minutes.
**Note: Most of the tarts will have two slices each but a few might be short a slice, depending on what brand of Canadian bacon you use. That’s okay, those can be for someone else!**
Meanwhile, to make the hollandaise sauce, place the egg yolks in a heat-proof bowl with the lemon juice, and whisk vigorously until doubled in volume, about 3 minutes. Set the bowl over a medium saucepan of simmering water.
**Note: Just make sure that the water doesn’t touch the bottom of the bowl. You don’t want that to happen or else it’ll create direct heat onto your egg yolks and start to scramble them as opposed to slowly warming them through.**
Continue to whisk rapidly. Keep the heat low so that the egg yolks don’t get too hot. Slowly drizzle in the melted butter in a slow steady stream, whisking nonstop until doubled in volume. Remove from heat and whisk in a pinch of cayenne and salt.
**Tip: If the sauce gets too thick, you can whisk in a small amount of hot water to loosen it up before serving. Keep warm over the double boiler.**
Once the tarts are done, carefully remove them from the oven and allow them to cool slightly. At this point you can cool them completely and save for later at this stage (although if that’s the route you go, don’t make the hollandaise sauce until before you plan on eating them). Or you can assemble and serve right away.
Top each with a fried egg and spoon over the hollandaise sauce. Garnish with chopped chives and a pinch of paprika. Serve immediately.
If you don’t plan on eating them all you can freeze any leftover un-topped tarts and then just reheat in a warm oven and then top with the fried eggs and hollandaise sauce.
**Note: You can easily cut the sauce in half if that’s the case and then just make another half batch when you want to eat the rest of the tarts.**
These would be great with all types of eggs. Poached, if you’re feeling adventurous and don’t mind the work. Scrambled eggs would be great as well.
**Tip: If you want to poach eggs for a crowd (or for all twelve tarts), you can crack one egg into each cavity of a standard cupcake tin and then bake in a 350°F oven until the whites are set and the yolks are still runny. Top the tarts with those. It’s quick and easy!**
If you’re looking for your next weekend breakfast or brunch recipe, I hope you’ll give this one a try. I know it might seem like a lot of work, but I actually think it’s easier than traditional eggs benedict (because poaching eggs is such a pain) and the crispy flakiness of the puff pastry is a nice change to an English muffin. If you have any questions or comments, let me know below. Stay safe out there my friends and I’m wishing you all a Happy New Year filled with delicious food!
Eggs Benedict Puff Pastry Tarts
Ingredients
- 1 17.25 ounce package (2 sheets) frozen puff pastry, thawed
- 1 large egg beaten with a splash of water
- 1 1/2 cups shredded white Cheddar or Mozzarella cheese
- 1 6 ounce package Canadian bacon
- 4 large egg yolks
- 1 tablespoon lemon juice
- ½ cup 1 stick unsalted butter, melted
- pinch of cayenne
- pinch of salt
- 12 fried eggs
- 1 tablespoon chopped fresh chives
- Paprika for garnish
Instructions
- Preheat oven to 400°F. Line two baking sheets with parchment paper and set aside.
- On a lightly floured work surface, unfold one of the puff pastry sheets and roll out slightly on either direction with a rolling pin to remove the creases somewhat, and make the sheet slightly larger. Cut into thirds and each third in half so you end up with 6 rectangles similar in size. Place onto one of the baking sheets and repeat with the second sheet of puff pastry.
- Use a fork to dock the rectangles with holes to allow air to escape. Brush each with egg wash and sprinkle with shredded cheese. Cut the Canadian bacon slices in half and place on top of the cheese. Note that most will have two slices but a few might be short a slice. That's okay. Bake until deep golden brown and crispy, about 20 to 25 minutes.
- Meanwhile, to make the hollandaise sauce, place the egg yolks in a heat-proof bowl with the lemon juice, and whisk vigorously until doubled in volume, about 3 minutes. Set the bowl over a medium saucepan of simmering water. Just make sure that the water doesn't touch the bottom of the bowl. Continue to whisk rapidly. Keep the heat low so that the egg yolks don't get too hot. Slowly drizzle in the melted butter in a slow steady stream, whisking nonstop until doubled in volume. Remove from heat and whisk in a pinch of cayenne and salt. If it gets too thick, you can whisk in a small amount of hot water to loosen it up before serving.
- Once the tarts are done. Top each with a fried egg and spoon over the hollandaise sauce. Garnish with chives and a pinch of paprika. Serve immediately. If you don't plan on eating all twelve at once. Just fry up as many eggs as you'll need and you can refrigerate or freeze the leftover tarts (without the eggs and sauce). Enjoy!
hi jonathan!
where can i find the “breakfast served all day” plates featured in the eggs benedict photos!
they’re fantastic!
thanks,
ellen
Hello Ellen, I found those at Home Goods a few years ago. But they’re Lennox and Kate Spade. I hope that helps!
Yummy Johnathon! I love eggs benedict but it always too filling with that english muffin. These look perfect. I will file this away for the next time there are more than 2 of us for brunch.
I’ve been making traditional eggs benedict almost every week for a bit, but never with puff pastry, great idea! thank you