Categories: Egg dishes

Ingredients

• 1 (10 oz.) pkg. frozen puff pastry shells
• 6 Tbsp. butter or margarine, divided
• 3 Tbsp. all-purpose flour
• 2 cups milk
• 2 egg yolks
• 1/4 cup grated Parmesan cheese
• 1/4 cup (1oz.) shredded Swiss cheese
• 1 1/2 cups diced cooked ham
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. white vinegar
• 6 large eggs
• 1/2 tsp. paprika
• 3 Tbsp. chopped fresh parsley

Directions

1. Prepare puff pastry shells according to package directions; remove tops, and reserve.
2. Melt 3 Tbsp. butter in a heavy saucepan over low heat, and whisk in flour until smooth.

3. Cook butter mixture, whisking constantly, until mixture is thickened and bubbly.

4. Beat 2 egg yolks until thick and pale. Gradually whisk 1/4 hot milk mixture into yolks; add to remaining hot milk mixture, whisking constantly, 2 to 3 minutes or until thickened. Add cheeses, stirring until melted. Remove from heat; stir in ham, salt and pepper.
5. Bring 1 1/2 inches water and 2 teaspoons vinegar to a boil in a large skillet, and reduce heat to maintain a light simmer. Gently break eggs, 1 at a time, into water. Simmer 5 to 7 minutes or until done. Remove eggs with a slotted spoon trimming edges, if desired.
6. Spoon about 2 Tbsp. sauce into each pastry shell, and top each with a poached egg. Spoon remaining sauce over eggs and sprinkle with paprika and parsley. Replace pastry tops.

7. Microwave poached eggs: Place 2 Tbsp. water in each of 6 (6oz.) custard cups; add 1/4 tsp. vinegar to each. Microwave at high 3 to 4 minutes or until water is boiling.

8. Break 1 egg into each cup, and lightly piece egg yolk with a wooden pick. Cover custard cups with heavy-duty plastic wrap, and space cups evenly on a microwave-safe platter. Microwave eggs at medium-high for 3 to 3 1/2 minutes or until most of egg white is opaque. Let stand 2 to 3 minutes. Serve as directed.

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