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Poached Eggs and Ham on Puff Pastry

Poached Eggs and Ham on Puff Pastry

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This savory brunch dish features ham, egg and melted Brie atop a flaky puff pastry crust. What a wonderful way to begin the day!

serves 4 people


cost per recipe: $5.07

The price is determined by the national average.

  • 1

    egg yolk

  • 1

    teaspoon water

  • 1/2

    package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed according to package directions

  • 4


  • 4

    thin slices Brie cheese, rind removed

  • 1

    teaspoon mustard

  • 8

    thin slices deli ham

  • 1

    teaspoon thinly sliced chives(optional)

view nutrition info

How to Make It

Step 1

Beat the egg yolk and water in a small bowl with a fork or whisk.

Step 2

Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 12-inch square. Cut the pastry into 4 (6-inch) squares. Cut 1/2-inch strips from each side of 1 square. Brush the edges of the pastry square with the egg mixture. Place 1 strip on each edge of the square, trimming to fit. Prick the center of the square with a fork. Repeat with the remaining squares. Brush the squares with the egg mixture.

Step 3

Bake for 15 minutes or until the pastries are golden brown.

Step 4

Cook the eggs as desired (poached or scrambled). Top the eggs with the cheese. Spread the pastries evenly with the mustard. Top each pastry with 2 slices ham and 1 egg topped with cheese. Sprinkle with thinly sliced chives, if desired.

Recipe Tips

  • Helper: To poach eggs, lightly butter 4 heat-resistant custard cups. Add 1 egg to each cup. Place in a 10-inch skillet. Add water to the skillet, filling halfway up the sides of the cups. Heat to a boil over high heat. Reduce the heat to medium. Cover and cook for 5 minutes or until the eggs are just set.

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Made With
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets

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