Make an eggs Benedict style breakfast even easier but maintain that bit of elevation with these puff pastry tarts. It is all done in the oven and the optional drizzle of Hollandaise makes it irresistible.
You know by now that I am all about making yummy breakfasts for the whole family a little easier. It is the ultimate batch cooking when you can make dishes you would normally be making individually at the stove on a sheet pan in the oven instead.
These tarts were actually one of my original sheet pan breakfast recipes. They are perfectly fancy for company or a holiday brunch, but they are easy enough for any time.
It was originally shared here in 2016, so it seemed past time to share it again. I hope the new pictures, video and recipe card help to encourage you to whip up a batch for yourself.
Original post from 2016
Sometimes I am just in the mood for something delicious and decadent. Ok, that is most times.
But I do try to only give in every so often. It seems in the spring I think of brunch a bit more often than normal. It must be that Easter and Mothers Day both seem to call for delicious brunch items.
Breakfast food is always a favorite at our house, even if it is usually eaten for dinner. We go through a lot of eggs, more than I care to admit each week.
Luckily we have a couple of great sources of fresh eggs. We normally get a couple dozen eggs a week from my cousin Cori.
Every few weeks we get a supplemental dozen or two from my father-in-law. We are so spoiled that we can definitely tell the difference when we end up with store bought eggs in the mix.
(2021 update: no MiMi and Poos are our exclusive farm fresh egg providers.) I know, we really have it rough!
Last week we did something sort of out of the ordinary for us. We actually had brunch at brunch time!
It was a pretty day, so we had our brunch on the back porch. I figured we do stuff like that so infrequently we better do it correctly.
To me, nothing screams leisurely brunch more than eggs benedict.
Now here’s the deal. I didn’t have any English muffins in the house.
So I got my wheels turning. What did I want to use as the base? Then it came to me!
A great way to have all of the flavors of eggs benedict in an even more fun presentation. Plus it had the added bonus of not having to try to poach eggs and have them look pretty. (I’m not great at that… yet!)
I am so excited with how these egg benedict tarts turned out! So was Little Dude.
He LOVED them. He kept telling me how good it was the whole time he ate his and he didn’t leave morsel on his plate.
Yep. My two year old loves eggs benedict. I’m totally screwed! 😉
The Hollandaise Sauce:
We think the tarts are pretty fabulous on their own, but to make them full eggs benedict style tarts you will need Hollandaise sauce.
Hollandaise sauce is one of those things that seems a bit intimidating to make. I am not sure why. Maybe it is just the separating of the eggs?
Or the fact that it is French and therefore hard?! The funny thing is, it is really quite easy to make.
It just takes a few ingredients and a couple of minutes. It is certainly not a low-fat food, but every once in a while you just have to treat yourself!
The only special equipment you will need is an immersion blender. If you don’t have one, you can do the same thing in your blender. You just need to have the ability to be blending while drizzling in the butter.
This is one of those quintessential fancy brunch foods that is necessary for a perfect eggs Benedict. But it is also great over asparagus at any time of the day!
- 1 sheet frozen puff pastry, thawed
- 1/2 cup fresh spinach
- 1/2 cup good quality ham, chopped or shaved
- 4 eggs
- salt & pepper
- 2 egg yolks
- 2 teaspoons water
- 1 1/2 teaspoons lemon juice
- 4 Tablespoons butter
- 1 dash cayenne
- pinch of salt
- Preheat oven 350°F.
- Cut puff pastry into quarters. Score a border around the edge of each piece, about 1/2 inch from the edge. Bake for 10-12 minutes or until puffy and lightly golden brown,
- Gently push down the center of the puff pastry and top each square with a few leaves of spinach and some of the ham.
- Place an egg in the center of each tart and season with salt and pepper.
- Bake for 15-20 minutes or until the eggs are cooked to you liking.
- Meanwhile make the hollandaise sauce:
- Melt butter completely, but do not allow to brown.
- In a widemouthed jar or medium bowl, use and immersion blender to mix the yolks, water, lemon juice and cayenne.
- With the immersion blender still running, slowly drizzle in hot butter until completely emulsified. Adjust salt and lemon content to your taste.
- Serve immediately or hold for a short time by placing the bowl of hollandaise into a larger bowl of slightly warm water until ready to serve.
- Drizzle a bit of hollandaise over the baked tarts and serve immediately.
The tarts are also wonderful served on their own without hollandaise sauce if you prefer.
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Amount Per Serving: Calories: 160Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 212mgSodium: 422mgCarbohydrates: 5gFiber: 0gSugar: 0gProtein: 10g
All nutritional information is estimated and will depend on the exact ingredients you use.