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
  • total: 35 minutes
  • Serves: 8

Recipe

Ingredients

  • 1 package (17.3 ounces) 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 tomato, thinly sliced (16 slices)
  • 1 large red onion, thinly sliced (16 slices)
  • 8 egg
  • 1/4 cup milk
  • 3 tablespoons chopped smoked ham or 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

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.

Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

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