Scrambled Egg & Ham Napoleons

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

Recipe

Ingredients

  • 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

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.

Layered Recipe
icon-layered

Watch a how-to demonstration of this recipe technique.

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

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

Comments

comments

More Recipes