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Monday, January 09 2012
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.

Prep Time: 20 mins
Total Time: 35 mins
Servings: 6

1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells 1 cup Hollandaise sauce * 6 slices Canadian-style bacon 1 tbsp. butter6 eggs , beaten 1 green onion , chopped (about 2 tablespoons)
1 Prepare the pastry shells according to the package directions but do not remove the tops. Prepare the Hollandaise sauce and keep warm.
2 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.
3 Heat the butter in the skillet. Add the eggs and onion and cook until the eggs are set but still moist, stirring often.
4 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.
5 *Prepare your favorite Hollandaise sauce recipe or use a Hollandaise sauce mix.
Posted by: Send a Meal AT 01:29 pm   |  Permalink   |  Email