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Wednesday, April 13, 2016

Eggs Benedict Tarts - A Fun New Take on a Brunch Classic

     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.  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 Jax.  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! ;-)


Eggs Benedict Tarts
serves 4

Ingredients:

1 sheet frozen puff pastry, thawed
1/2 cup fresh spinach
1/2 cup good quality ham, chopped or shaved
4 eggs
salt & pepper
1/2 recipe Hollandaise sauce


  1. Preheat oven 350 F.
  2. 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,
  3. Gently push down the center of the puff pastry and top each square with a few leaves of spinach and some of the ham.
  4. Place an egg in the center of each tart and season with salt and pepper.
  5. Bake for 15-20 minutes or until the eggs are cooked to you liking.
  6. Serve with a drizzle of Hollandaise and enjoy!



38 comments:

  1. These look fantastic! I can't wait to try them.

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    1. Thank you! We were all really pleased with how they turned out!

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  2. I love, love, LOVE this idea! The hubby loves Eggs Benedict. I love the addition of spinach and puff pastry, genius! Definitely will be trying this one! :-)

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    1. Thank you, Jessica! I hope you love it!

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  3. Yummy looking recipe Carlee! Pinned and shared.

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  4. I'm in love, you know that!! I'm with sweet Jax!! We are traveling as my dear grandma passed and I showed this to my husband and he said "you're making that" yum!!

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    1. I am so sorry to hear about your grandma, Andrea. Safe travels and best wishes. I hope you guys love them!

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  5. I love Eggs Benedict!...I have to try these soon.

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  6. Carlee, looking forward to seeiing this over at Food on friday. Cheers from Carole's chatter

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    1. Thanks Carole, I'll be stopping by soon!

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  7. Thank you for sharing this delicious recipe at the #RecipeSharingParty! I hope to see you next week. Pinned and Yummed. Please visit Over the Moon for more sharing fun! Don't forget to comment your link #'s so I can be sure to visit.

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  8. Love this! What a great presentation for brunch!

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    1. Thank you! I am really pleased with how they turned out!

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  9. What a great idea, these tarts look amazing! Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back soon!
    Miz Helen

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    1. They are soooooo good! Thanks so much, Miz Helen!

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  10. These look absolutely delish! Thanks so much for sharing your recipe with us at Funtastic Friday.

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    1. Thank you! I already have requests to make them again soon!

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  11. These are so pretty and sound delish! I don't eat eggs benedict very often, but really want to try this, so I’m pinning for later. Thanks so much for joining us at You Link It, We Make It. Hope you come back tomorrow to party with us again!

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    1. I hope you give them a try some time. They were so good and really easy!

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  12. Oh Man Carlee!! I am a huge fan of eggs Benedict!! I love this little twist!! Thanks for sharing on My 2 Favorite Things on Thursday!! Hope to see you again tomorrow!! Pinned!!

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    1. Thanks, Elaine! My brothers saw the picture and asked when they get to have some. So I guess I am making them again soon!

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  13. I could definitely go for those for Mother's Day...I think I need to pass the recipe along to my kids!

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    1. Thanks! They would be perfect, I hope you enjoy them!

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  14. These look fantastic!! Thanks for linking up with Merry Monday this week :)

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  15. These are so pretty. I might not want to eat them to keep them looking like that. What I a great idea to use puff pastry. Your little one is a cutie and obviously loved it too. Thanks for linking up to Tips and Tricks. Hope to see you again this week.

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    1. They were so easy to make you won't feel bad eating them. You can always make more! Thank you!

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  16. Yummy yummy - I always order eggs Benedict when we go out! How much cuter is it this way though, beautiful job C!

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    1. Thank you! They are one of my new favorites. My brother has been begging me to make a batch for him too!

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  17. Love eggs Benedict, love puff pastry. A delicious combination.

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    1. Me too, they worked so well together! Thanks!

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  18. I LOVE this! Thanks for sharing at country fair blog party!

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    1. Thank you! I can't wait to make to make them again and my brother is begging, so I better do it soon!

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