Poached Eggs and Ham on Puff Pastry
Recipe from
Pepperidge Farm Puff Pastry
This savory brunch or supper dish features ham, egg and melted Brie atop a flaky Pepperidge Farm® Puff Pastry crust.

Servings:
4
Prep Time:
55 mins
Total Time:
1 hr 10 mins
Ingredients
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1/2 pkg.(17.3 oz.) Pepperidge Farm® Puff Pastry Sheets (1 sheet)see savings

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1egg yolksee savings

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1 tsp.watersee savings

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4eggssee savings

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4thin slices Brie cheese , rind removedsee savings

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1 tsp.mustardsee savings

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8thin slices hamsee savings

Directions
1.
THAW pastry sheet at room temperature 40 min. Preheat oven to 400 degrees F. Mix egg yolk and water.
2.
UNFOLD pastry sheet on lightly floured surface. Roll into 12" square. Cut into 4 (6") squares. Cut 1/2" strips from each side of 1 square. Brush edges of pastry square with egg mixture. Place 1 strip on each edge of square, trimming to fit. Prick center of square with fork. Repeat with remaining squares. Brush squares with egg mixture.
3.
BAKE 15 min. or until golden.
4.
COOK eggs as you prefer (poached or scrambled). Top with cheese. Spread pastry squares with mustard. Top each with 2 slices ham and 1 egg with cheese. Sprinkle with thinly sliced chives, if desired.
TIP:
To poach eggs, lightly butter 4 heat-resistant custard cups. Add 1 egg to each cup. Place in large skillet. Add water to skillet, filling halfway up sides of cups. Heat to a boil. Cover and cook over medium heat 5 min. or until eggs are just set.
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