Scrambled Egg & Ham Napoleons
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Scrambled Egg & Ham Napoleons

  • Thaw: 40 minutes
  • Prep: 25 minutes
  • Bake: 10 minutes
  • Serves: 8

Ingredients & Directions

  • 1 package (17.3 oz.) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed according to package directions
  • 8 ounces (about 1 cup) whipped cream cheese spread
  • 8 small Boston or Bibb lettuceleaves
  • 2 medium tomato, thinly sliced (16 slices)
  • 1 large red onion, thinly sliced (16 slices)
  • 8 egg
  • 1/4 cup milk
  • 3 tablespoons chopped smoked hamor smoked salmon
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons butter

Heat the oven to 400°F.

Unfold the pastry sheets on a lightly floured surface. Cut each sheet into 3 strips along the fold marks. Cut each strip into 2 rectangles, making 12 rectangles in all. Place the rectangles on baking sheets. Bake for 15 minutes or until they're golden brown. Let cool for 10 minutes.

Split each pastry into 2 layers, making 24 in all. Set aside 8 top layers. Spread each remaining layer with 1 tablespoon cream cheese. Top 8 layers with 1 lettuce leaf and 2 tomato slices each. Top remaining 8 layers with 2 onion slices each.

Beat the eggs, milk, ham and black pepper in a medium bowl with a fork or whisk. Heat the butter in a 10-inch skillet over medium heat. Add the egg mixture and cook until the eggs are set but still moist.

Place the onion-topped layers on the lettuce-topped layers. Top each with 1/3 cup eggs and a reserved top pastry layer.