Mini Egg Pastries with Bearnaise Sauce | Midwest Living
More
Close

Mini Egg Pastries with Bearnaise Sauce

Recipe finder

Mini Egg Pastries with Bearnaise Sauce

0
Login to rate this recipe.
  • Makes: 12 servings
  • Stand 15 mins
  • Prep 40 mins
  • Bake 15 mins to 20 mins

Login to save this recipe

At Cold Spring Inn in Hubertus, Wisconsin, Kari and Jerry Munley serve these elegant brunch pastries with cinnamon rolls and fruit. The herby bearnaise sauce is a bit fussy to make compared to purchased hollandaise sauce, but you'll notice a real difference in flavor.

Ingredients

  • 1 15-ounce package (2 crusts) rolled refrigerated unbaked piecrust
  • Nonstick cooking spray
  • 1 tablespoon coarse-ground mustard
  • 8 ounces thick-sliced bacon, crisp-cooked, drained, and crumbled
  • 12 eggs
  • Salt and freshly ground black pepper
  • 1 1/2 cups shredded cheddar cheese (6 ounces)
  • Bearnaise Sauce (recipe follows) or your favorite Hollandaise sauce
  • Fresh fruit and cinnamon rolls (optional)
  • Bearnaise Sauce
  • 1/4 cup dry white wine
  • 1/4 cup dry vermouth, champagne vinegar or white wine vinegar
  • 1 large shallot, finely chopped
  • 2 tablespoons loosely packed fresh tarragon leaves
  • 1/4 teaspoon sea salt or salt
  • 1/8 teaspoon ground white pepper
  • 4 egg yolks, lightly beaten
  • 1 tablespoon water
  • 1/2 cup unsalted butter, cut into 2-tablespoon-sized pieces and softened
  • 1/2 teaspoon snipped fresh Italian (flat-leaf) parsley
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon snipped fresh tarragon or chervil

Directions

  1. Let piecrusts stand at room temperature 15 minutes. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set aside.
  2. Unroll piecrusts on a lightly floured surface. Roll pastry from center to edges into 12-inch diameter circles. Cut six 4 1/2- to 5-inch rounds from each piecrust (if necessary, reroll scraps). Press rounds firmly into bottom and up sides of prepared muffin cups.
  3. Brush some of the mustard onto the bottom of each piecrust. Top with crumbled bacon. Break one egg into a glass measuring cup, taking care not to break the yolk. Hold the lip of the cup as close as possible to muffin cup and slip egg into the cup over the bacon; repeat with remaining eggs. Lightly season with salt and pepper. Top each with 2 tablespoons of the cheese.
  4. Bake in a 350 degrees oven for 15 to 20 minutes or until the eggs are set (firm), the whites are opaque and crust is lightly browned. Remove from oven. Serve each with a spoonful of Bearnaise Sauce or your favorite Hollandaise sauce. If you like, serve with fresh fruit and cinnamon rolls.
  5. Bearnaise Sauce: In a small saucepan combine wine, vermouth, shallot, the 2 tablespoons tarragon, salt and white pepper. Bring to boiling; boil, uncovered, about 2 to 4 minutes or until reduced by about half (measure 1/4 cup). Remove from heat. Cool for 5 minutes. Pour mixture through a fine-mesh sieve into a small bowl, pressing solids with the back of a spoon. Discard solids. You should have 2 tablespoons strained wine mixture; if less, add enough water to make 2 tablespoons.
  6. In the top of a double boiler combine wine mixture, egg yolks, and 1 tablespoon water. Add a piece of the butter. Place over boiling water (upper pan should not touch water). Cook, stirring rapidly with a whisk, until butter melts and sauce begins to thicken. Add the remaining butter, a piece at a time, stirring constantly until melted. Continue to cook and stir for 2 to 3 minutes more or until sauce is thickened. Immediately remove from heat.
  7. If sauce is too thick or curdles, immediately whisk in 1 to 2 tablespoons hot water. If you like, strain sauce. Stir in the parsley, lemon juice and the 1/4 teaspoon tarragon. Season to taste with additional sea salt and white pepper.
  8. To keep sauce warm until ready to serve, place the sauce in a glass measuring cup and place the measuring cup in a pan of gently simmering water. Makes about 3/4 cup sauce.

Nutrition Facts

(Mini Egg Pastries with Bearnaise Sauce)

Servings Per Recipe 12, iron (mg) 2, sodium (mg) 834, Potassium (mg) 218, carb. (g) 17, vit. A (IU) 777, vit. C (mg) 5, Fat, total (g) 34, cal. (kcal) 466, Thiamin (mg) 0, pro. (g) 18, Riboflavin (mg) 0, Niacin (mg) 2, Monosaturated fat (g) 13, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 4, Folate (µg) 36, chol. (mg) 302, Cobalamin (Vit. B12) (µg) 1, sat. fat (g) 16, sugar (g) 1, calcium (mg) 151, Trans fatty acid (g) 0, fiber (g) 0

Add Your Comment