Poached Eggs and Ham on Puff Pastry

This savory brunch dish features ham, egg and melted Brie atop a flaky puff pastry crust. What a wonderful way to begin the day!
  • thaw: 40 minutes
  • prep: 15 minutes
  • bake: 15 minutes
  • Serves: 4

Recipe

Ingredients

  • 1 egg yolk
  • 1 teaspoon water
  • 1/2 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed according to package directions
  • 4 egg
  • 4 thin slices Brie cheese, rind removed
  • 1 teaspoon mustard
  • 8 thin slices deli ham
  • 1 teaspoon thinly sliced chives(optional)

Directions

  1. Beat the egg yolk and water in a small bowl with a fork or whisk.

  2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 12-inch square. Cut the pastry into 4 (6-inch) squares. Cut 1/2-inch strips from each side of 1 square. Brush the edges of the pastry square with the egg mixture. Place 1 strip on each edge of the square, trimming to fit. Prick the center of the square with a fork. Repeat with the remaining squares. Brush the squares with the egg mixture.

  3. Bake for 15 minutes or until the pastries are golden brown.

  4. Cook the eggs as desired (poached or scrambled). Top the eggs with the cheese. Spread the pastries evenly with the mustard. Top each pastry with 2 slices ham and 1 egg topped with cheese. Sprinkle with thinly sliced chives, if desired.

  5. Helper: To poach eggs, lightly butter 4 heat-resistant custard cups. Add 1 egg to each cup. Place in a 10-inch skillet. Add water to the skillet, filling halfway up the sides of the cups. Heat to a boil over high heat. Reduce the heat to medium. Cover and cook for 5 minutes or until the eggs are just set.

Bottom Crust 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.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

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