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TOPIC: Scrambled Egg Napoleons

Cassi

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Posts: 1153

Date: Fri May 6 8:11 PM, 2005

Scrambled Egg Napoleons	Permalink

Scrambled Egg Napoleons Thaw Time: 30 min. • Prep Time: 25 min. • Bake Time: 15 min. Three layers of flaky pastry are piled with tender scrambled eggs and ham, cream cheese, lettuce, onion and tomato for an elegant brunch dish. Ingredients: 1 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (2 sheets) 1 cup whipped cream cheese 8 small Boston OR Bibb lettuce leaves 16 thin slices tomato 16 thin slices red onion 8 eggs 1/4 cup milk 3 tbsp. chopped smoked ham OR smoked salmon 1/4 tsp. pepper 3 tbsp. butter OR margarine Directions: THAW pastry sheets at room temperature 30 min. Preheat oven to 400°F. UNFOLD pastry sheets on lightly floured surface. Cut each sheet into 3 strips along fold marks. Cut each strip into 2 rectangles. Place on baking sheets. Bake 15 min. or until golden. Let cool. SPLIT each pastry into 2 layers, making 24 in all. Set aside 8 top layers. Spread each remaining layer with 1 tbsp. cream cheese. Top 8 layers with 1 lettuce leaf and 2 tomato slices each. Top 8 layers with 2 onion slices each. MIX eggs, milk, ham and pepper in bowl. Melt butter in skillet. Add egg mixture and cook until done. PLACE onion-topped layers on lettuce-topped layers. Top each with 1/3 cup eggs and a top pastry layer. Serves 8. -- Edited by Cassi at 21:15, 2005-05-06 __________________ Come visit our sister site Alfabet Soup for fellowship and fun!

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