- 7 large Eggs
- 1/2 t. Salt
- 1/8 t. Pepper
- 2 T. Unsalted Butter
- 2 T. Minced Fresh Parsley
- 2 (9 x 9 1/2 in. ) sheets frozen puff pastry, thawed
- Flour for dusting
- 6 oz. of Cheddar Cheese, Shredded (1 1/2 cups)
- 8 oz. of Ham (6 slices)
1. Whisk 6 of the eggs together with the salt and pepper. Melt the butter in a 12 inch nonstick skillet over medium-high heat, swirling to coat the pan evenly. Add the eggs and cook while gently pushing, lifting, and folding them from one side of the pan to the other until they are nicely clumped, shiny, & wet, about 2 minutes. Quickly fold in the parsley, then transfer the eggs to a large plate and refrigerate until cool, about 15 min.
2. Unfold one sheet of the puff pastry onto a lightly floured work surface and smooth out the creases. Lightly beat the remaining egg and brush a thin layer over the pastry. Divide the chilled scrambled eggs, cheese and ham over the bottom half of the pastry, leaving an 1/2 - inch border at the edges. Fold the top half of the pastry over the filling and press down with a fork to seal the eggs. Repeat this process with the remaining puff pastry sheet, eggs, cheese and ham. Transfer both pastries to a rimmed baking sheet, wrap lightly with plastic wrap, and refrigerate until firm, about 15 minutes.
3. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Remove the puff pastries form the refrigerator, remove the plastic wrap, and brush the tops withe the remaining beaten egg. Bake until golden brown, 25-30 minutes. Cool on a wire rack for 5 minutes before cutting individual portions.
Here is the finished product. I think it turned out well and my kids even liked it. Notice the stylish paper plates. (I may have acquired a new love for cooking, but I haven't picked up any desire to do more dishes yet.)