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Buffalo River Lodge
Eggs Benedict in Puff Pastry
Combine eggs, milk, salt, pepper, and nutmeg and scramble in butter-coated skillet until softly set; let cool. Unfold pastry on a lightly floured surface; roll into a 17 x 12-inch rectangle. Place on lightly greased baking sheet. Arrange ham slices, overlapping, down center of pastry. Top with cooled scrambled eggs, then more ham slices. Brush pastry with egg wash and then fold over one side; brush remaining surface and fold over the other side. Brush egg wash over complete surface and fold under ends and press to form seal. Bake in a 375-degree oven for about 25 minutes or until pastry is golden brown. Serve immediately with Hollandaise sauce.
NOTE: To make ahead, assemble and chill the unbaked, filled pastry for up to 24 hours. When ready to serve, bake, uncovered, in a 375-degree oven for 35 to 40 minutes or until pastry is golden brown and filling is hot. Recipe can be doubled. We have never had any leftovers of this dish so I don't know if it reheats well.
Serves: 4 to 6
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