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.
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.
Notes
The tarts are also wonderful served on their own without hollandaise sauce if you prefer.