Thoroughbred
Bed and Breakfast

Olney, Maryland

Specialty Recipe

Eggs Benedict in Puff Pastry

Ingredients:

6 frozen pastry shells

6 eggs

6 slices Canadian bacon, heated

Cream or half & half (about 1 Tablespoon for each egg)

Easy Blender Hollandaise Sauce

3 egg yolks

1 Tablespoon lemon juice

1 teaspoon dry mustard

1 cup (1/2 pound) butter, melted and hot

Bake pastry shells according to package directions, slightly undercooking so that shells are only lightly brown. Cool. Remove tops and carefully remove dough middle, being sure not to make holes in sides of shell. If there should be, 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 & 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.

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

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.

Serves: 6

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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