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Scrambled Egg & Ham Napoleons

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Layers of flaky pastry are piled with tender scrambled eggs and ham, cream cheese, lettuce, onion and tomato for an elegant brunch dish.

  • Thaw: 40 minutes
  • Prep: 25 minutes
  • Cook: 10 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 8
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4 5

Recipe

Ingredients

  • 1 pkg. (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 lettuce leaves

  • 2 medium tomatoes, thinly sliced (16 slices)

  • 1 large red onion, thinly sliced (16 slices)

  • 8 eggs

  • 1/4 cup milk

  • 3 tablespoons chopped smoked hams or smoked salmon

  • 1/4 tsp. ground black pepper

  • 3 tablespoons butter

Directions

  1. Heat the oven to 400°F.

  2. 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.

  3. 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.

  4. 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.

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

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

When using an egg wash, be sure it doesn’t run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.

If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

Remove only as many pastry sheets as you need. Wrap unused sheets in plastic wrap or foil and return to the freezer.

Inspiration

  • VIEW:
  • Great tomatoes always improve a dish. Try to buy them at a local farmer’s market if you can.

  • Crisp, vibrant Romaine lettuce is high in antioxidants – and is a perfect salad green.

On Social Media, Use #Puffpastry

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Additional comments & ratings
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Submitted by:
Zoe R.
Date: 6/6/2006

4 star rating

"It's great for breakfast, especially when you have just gotten up in the morning!"

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