Eggs Benedict Puff Pastry Tarts
These Eggs Benedict Puff Pastry Tarts are my new favorite way to brunch. 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!
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.
Eggs Benedict Puff Pastry Tarts
Equipment
- Baking sheets
- Rolling Pin
- Pastry Brush
- Heat-proof bowl
Ingredients
- 1 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
- 6 ounces Canadian bacon
- 4 large egg yolks
- 1 tablespoon lemon juice
- ½ cup 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!
