Family's Favorite Eggs Benedict Recipe

Ingredients:

  • 4 large eggs (for poaching)

  • 4 slices Taylor Ham (pork roll)

  • 4 Pepperidge Farm puff pastry shells

  • Hollandaise sauce:

    • Use Knorr Hollandaise sauce mix (substitute half and half for milk, add a squeeze of lemon juice and sprinkle of salt)

    • Or, use the Best Homemade Hollandaise Sauce (recipe below)

  • Paprika, for sprinkling on top

  • Fresh chives or parsley for garnish (optional)

Instructions:

Bake the Puff Pastry Shells

  1. Preheat your oven according to the instructions on the Pepperidge Farm puff pastry shell box. 

  2. Bake the shells until golden brown and fully puffed. 

  3. Remove the tops (the center circles) and set them aside. You’ll be using the hollowed shell to hold the pork roll and poached egg.

Cook the Taylor Ham

  1. In a skillet over medium heat, cook the Taylor Ham slices until browned and crispy on the edges, about 2-3 minutes per side. 

  2. Set aside.

Prepare the Hollandaise Sauce

  1. Option 1: Knorr Hollandaise mix – Follow the instructions on the packet, substituting half and half for milk. Once the sauce is made, add a squeeze of fresh lemon juice and a pinch of salt for extra flavor.

  1. Option 2: Best Homemade Hollandaise Sauce – See recipe below.

Poach the Eggs

  1. Bring a pot of water to a gentle simmer. 

  2. Add a splash of vinegar (optional). 

  3. Crack each egg into a small bowl and gently slide it into the simmering water. 

  4. Poach for 3-4 minutes, until the whites are set but the yolks are still soft. 

  5. Remove with a slotted spoon and drain on paper towels.

Assemble the Eggs Benedict

  1. Place a slice of Taylor Ham inside each baked puff pastry shell.

  2. Gently slide a poached egg on top of the ham.

  3. Spoon Hollandaise sauce generously over the top of the egg.

  4. Finish with a sprinkle of paprika for color and flavor.

Serve: Garnish with fresh chives or parsley and serve immediately.