SALLIE’S HOLDEN HOUSE EGGS GOLDENROD –
Click Here to view Innkeeper Sallie Clark preparing this recipe on the Holden House YouTube Channel
This is a traditional family recipe that Sallie shares with guests at Holden House. It’s an easy breakfast or brunch meal that’s sure to impress and easy to prepare!
24 Peppridge Farm Puff Pastry Shells
4 Tablespoons butter
4 Tablespoons flour
2 cups milk
Melt butter over low heat. Add flour and stir until well blended (appox. 4 minutes). Slowly add milk and continually stir until slightly set.
12 Hard Boiled Eggs, chopped
Salt and Pepper
Bacon, cooked and crumbled
Tarragon for garnish
Paprika for garnish
Directions: Prepare the pastry shells as directed on the package. Pre-boil the eggs the night before if desired. While pastry shells are baking, prepare the white sauce and keep warm on the stove. Wash the fresh tarragon (dried can be used if necessary), dry and set aside. When the pastry shells are puffed and slightly brown, remove from oven. Place on plates and remove scored top from shells. Cover chopped eggs with plastic wrap and heat until warm in the microwave (about 1-2 minutes). Spoon chopped eggs over and into pastry shells. Liberally drizzle white sauce over puff pastry shells. Sprinkle chopped bacon, a dash of paprika, salt, pepper and tarragon over the shells. Push shell top upright and into lower shell to make a clamshell effect. Garnish the plate with colorful fruit such as apple and orange slices, small grape bunches, etc. and serve.