Benedict Eggs in Pastry

In a double boiler over simmering water or a small heavy saucepan, constantly whisk the egg yolks, lemon juice and mustard until mixture begins to thicken and reaches 160°.

Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly.

Whisk in cayenne. Keep warm, stirring occasionally, until ready to use.

In a large skillet over medium heat, cook and stir ham and onions in butter until onions are tender. In a large bowl, whisk eggs and milk.

Add egg mixture to the pan; cook and stir until set.

Remove from the heat; stir in 1/3 cup reserved hollandaise sauce. Set aside.

On a lightly floured surface, unfold puff pastry.

Roll each sheet into a 12-in. x 9-1/2-in. rectangle; cut each in half widthwise.

Place 1 cup egg mixture on half of each rectangle; sprinkle with cheese.

Beat egg and water; brush over pastry edges. Bring an opposite corner of pastry over the egg mixture; pinch seams to seal. With a small sharp knife, cut several slits in the top.

Transfer to a greased baking sheet; brush with remaining egg mixture.

Bake at 400° for 18-22 minutes or until golden brown.

Serve with remaining hollandaise sauce.

Sprinkle with tarragon if desired.