Country Eggs Benedict

Lucinda's Country Inn

6701 Perry Creek Rd , Fair Play, CA 95684 Stati Uniti d'America


  • Pepperidge Farms Puff Pastry Shells (6 per box)
  • 2½ Eggs per Pastry Shell
  • ¼ Tsp Garlic Powder
  • ¼ Tsp Dry Basil leaves (Can use Mixed Italian Seasoning)
  • ¼ Pkg Hash Browns Simply Potatoes (Fresh Not Frozen)1 Lb Pkg
  • ¼ Cube Butter
  • 2 Tbs Cream Cheese
  • 2 Tbs -Finely Chopped Onion
  • 2 Tbs Finely Chopped Red Pepper
  • 2 Tbs Finely Chopped Green Pepper
  • Paprika- Sprinkle for Color
  • 3 Pcs Canadian Bacon - Rounds
  • 1/3 C Hollandaise Sauce
  • Hollandaise sauce: 1/2 C Unsalted Butter
  • 3 Beaten Egg Yolks
  • 1 Tbs Fresh Lemon Juice
  • 1 Tbs Water
  • Salt
  • White Pepper


  1. Cook the pastry shells on cookie sheet per package instructions. (Use a cake pan w/parchment paper for only two shells.) Place Canadian Bacon in a foil wrap and place on top shelf of oven for about 10 minutes while the pastry shells finish.
  2. Whisk the eggs in a bowl big enough for however many pastry shells you cook. Add the garlic and basil.
  3. In a frying pan large enough to hold the eggs, saute the onions & peppers in the butter until soft. Add the hash browns. Cook hash browns until soft. Melt the cream cheese in the hash browns mixture. Add the eggs to the hash browns and cook until done, but not hard; with a creamy texture.
  4. Remove the center of the pastry shell. (Use a table butter knife to scoop out some of the shell when you remove the center) Place the shell on the 3 pieces of Canadian Bacon. Fill the shell with the eggs. Pack the shell firmly full of eggs, then add more eggs on top: shape a mound about 2" high by cupping your hands over the eggs and pressing into shape). Place the center piece (top) of pastry shell on top of the eggs. Cover with hollandaise sauce and sprinkle Paprika on top for color. Garnish with fresh chopped red & green peppers.
  5. Hollandaise Sauce: (Prep time 50 minutes, Cook time: 5 minutes and makes 3/4 Cup)
  6. Cut butter into thirds and bring it to room temperature, allow 45 minutes
  7. In the top of a double boiler combine egg yolks, lemon juice and water. Add a piece of the butter. Place over gently boiling water (upper pan should not touch the water). Add salt and pepper to taste. Cook, stirring rapidly with a whisk, until butter melts and sauce begins to thicken. (Sauce may begin to curdle at this point; but it will smooth out when the remaining butter is added.) Add remaining butter one piece at a time stirring constantly until melted. Continue to cook and stir for 2 -2 1/2 minutes until the sauce thickens (A thick creamy look). Immediately remove from heat. If the sauce curdles at this point add 1-2 Tbs of water and whisk thoroughly. Serve hot, 1/3 C. per pastry shell, filled with eggs."

Additional Tips

This recipe is based on one shell per person: Adjust for the number of persons (shells).

About this recipe:

Country Eggs Benedict