Ingredients & Directions
- 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 egg
- 4 thin slices Brie cheese, rind removed
- 1 teaspoon mustard
- 8 thin slices deli ham
- 1 teaspoon thinly sliced chives(optional)
Beat the egg yolk and water in a small bowl with a fork or whisk.
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.
Bake for 15 minutes or until the pastries are golden brown.
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.
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.