Country Eggs Benedict

Lucinda's Country Inn

6701 Perry Creek Rd , Fair Play, CA 95684 Estados Unidos


  • 1 and 1/3 C All-purpose flour
  • 1 and 1/3 C Milk
  • ¼ tsp – Dry Basil leaves (Can use Mixed herbs – Tone’s Italian Seasoning
  • ¼ cube Butter
  • 1/8 Tbs – cream cheese
  • 1/8 C. Fine chopped Red Pepper
  • 1/8 C. Fine Chopped Green Pepper
  • Sprinkle of Paprika
  • 3 pcs – Canadian Bacon – Rounds Per Shell
  • ¼ C Hollandaise Sauce – McCormick Hollandaise Sauce Mix


  1. Cook Pastry Shells on cookie sheet per package instructions. (Use a cake pan w/parchment paper for only two shells.)
  2. This recipe is based on one shell per person: Adjust for the number of persons (shells).
  3. While Pastry Shell is cooking; whisk the eggs in a bowl big enough for however many pastry shells you cook. Add the garlic and basil.
  4. In a frying pan large enough to hold the eggs, sauté 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 firm with a creamy texture
  5. Remove the center of the pastry shell. (Use a table butter knife to scoop out some of the shell when you remove the center “Top”) Place the shell on the 3 pieces of Canadian Bacon, the pieces slightly overlapped in the middle of a small plate. 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 hand over the eggs). Place the center piece (“Top”) of pastry shell on top of the eggs. Cover with hollandaise sauce and sprinkle Paprika on top for color.
About this recipe:

Country Eggs Benedict