INGREDIENTS
For the Classic Breakfast Pop Tarts:
1 large sheets of puff pastry
1/2 lb breakfast sausage meat
1/4 cup shredded cheddar cheese
6 slices cheddar cheese
3 strips of bacon
3 eggs
1 tbsp everything bagel seasoning
For the Eggs Benedict Pop Tarts:
1 large sheets of puff pastry
3 slices of smoked ham
4 eggs
6 slices of cheddar cheese
1 tbsp chopped chives
For the Hollandaise sauce:
3 egg yolks
1/4 cup salted butter
1 tbsp lemon juice
1 tsp smoked paprika
INSTRUCTIONS
Preheat oven to 375ºF Lay the bacon on a baking sheet with aluminum foil and bake for 10 minutes.
Flip the strips, drain the grease and cook for an additional 5-10 minutes depending how you like your bacon.
Separate the sausage into 3 equal patties. Fry on a medium frying pan for roughly 3 minutes each side.
Beat the eggs in a bowl and add the shredded cheese. Season with salt and pepper
Melt 1 tablespoon of butter on a medium frying pan and add the egg and cheese mixture.
Cook for a couple minutes until you reach the scrambled egg consistency of your liking.
Cut the sheet of puff pastry into 6 equal squares or rectangles.
Cut 3 slices of cheese in half. Add one half piece of cheese to one of the pieces of puff pastry.
Add the sausage patty followed ⅓ of the scrambled egg, 1 slice of bacon (cut in half) and the other half slice of cheese.
Cover the ingredients in the other half of the puff pastry.
Using a fork, crimp the edges of the two slices of puff pastry together and repeat this for the remaining other ingredients.
Coat the top of each on in the beaten egg wash, and sprinkle on some everything bagel seasoning.
Bake in a 400ºF oven for 20 minutes. Take them out and add the other slice of cheese on top, and place back in the oven for a few minutes or until the cheese has melted.
Next the Eggs Benedict Pop Tarts:
Add 1 tablespoon of butter to a frying pan on medium high.
When the butter starts to melt, add an egg making sure to not break the yolk.
Cook for a few minutes, and then carefully flip the egg over and cook for 30 seconds. Set the egg aside making sure to not break the yolk. Cook 3 total.
Cut the sheet of puff pastry into 6 equal squares or rectangles.
Add 1 slice of cheese to one of the cut out pieces of puff pastry and then add a slice of ham followed by one of the turned over eggs.
Cover the ingredients in the other half of the puff pastry. (Be careful not to push the middle and break the yolk).
Using a fork, crimp the edges of the two slices of puff pastry together and repeat this for the remaining other ingredients.
Bake at 400ºF for 20 minutes.
Make the Hollandaise Sauce:
Melt the butter. Whisk the egg yolks and the lemon juice until they combine and double in volume.
After the eggs and lemon are combined, make a double boiler using a bit of water at the bottom of a pot. Bring it to a bowl and place the bowl on top of the steam. While whisking, slowly add a little bit of the melted butter at a time. Make sure to take the bowl off the heat periodically to avoid the eggs from scrambling.
Continue to whisk until the sauce has thickened and doubled in volume. Season with salt, and smoked paprika.
Add the Hollandaise sauce to each tart and garnish with chopped chives , enjoy!