Ham and Tarragon Eggs
- 6 frozen puff pastry shells, baked according to package directions and kept warm
- 5 large eggs
- 3 Tbs. ranch salad dressing
- 1 tsp dried tarragon
- ¼ cup chopped ham
- ¼ cup chopped green onion
Whisk together the eggs, dressing, and tarragon. Fold in the ham and green onion. In a large, non-stick, greased skillet, scramble the egg mixture over low heat. Do not overcook.
Make a pocket in each pastry shell, divide the egg mixture among them, and serve. The pastries may be wrapped with foil and kept in a warm oven for a short time, but don’t wait too long or they will dry out.
Yield: 6 servings.
