Easy Eggs Benedict

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.

by 4  people

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Servings: 6
Prep Time: 20 mins
Total Time: 35 mins
Related Categories: Breakfast and Brunch, Eggs, Eggs Benedict
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    1  10  ounce package 
    Pepperidge Farm® Puff Pastry Shells
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    1   cup 
    Hollandaise sauce *
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    6   slices 
    Canadian-style bacon
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    1   tablespoon 
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    eggs, beaten
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    green onion, chopped (about 2 tablespoons)

Prepare the pastry shells according to the package directions but do not remove the tops. Prepare the Hollandaise sauce and keep warm.
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.
Heat the butter in the skillet. Add the eggs and onion and cook until the eggs are set but still moist, stirring often.
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.
*Prepare your favorite Hollandaise sauce recipe or use a Hollandaise sauce mix.
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Hollandaise Sauce
Hollandaise Sauce

This classic French sauce is technically defined as an emulsion of egg yolk and butter seasoned with lemon juice, salt and pepper. We define it as a rich velvety-smooth buttery-indulgent sauce that tastes simply delicious paired with artichokes, asparagus, seafood and Eggs Benedict.

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