Scrambled Eggs Benedict in Puff Pastry Shells | Rocky Mountain Lodge
Not everyone likes a soft yolk egg, so I came up with this recipe using Scrambled Eggs in the Eggs Benedict and the guests at the Bed and Breakfast Inn have
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rockymountainlodge.com.
Ingredients
- 1 package puff pastry shells
- HOLLANDAISE SAUCE:
- 6 egg yolks
- 1 cup unsalted butter, cut into small pieces
- 4 Tbsp lemon juice
- 1/2 tsp. Emeril's Essence
- EGGS:
- 6 egg whites
- 6 whole eggs
- 1/4 cup milk
- salt and pepper, to taste
- 6 fresh rosemary sprigs, for garnish
- 6 tomato slices, for garnish
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