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The Tudor Rose Bed and Breakfast

Salida, Colorado

Specialty Recipe

Ham and Egg Pastry with Bernaise Sauce

Ingredients
1 sheet frozen puff pastry
10 eggs
a little cream (optional)
1/4 cup parsley flakes
salt & pepper to taste
1/8 teaspoon garlic salt
6 thin slices of cooked ham
1 bag country style hashbrown potatoes
orange slices for garnish
parsley for garnish
Bernaise Sauce

Frozen pastry sheet can be thawed in refrigerator overnight. Use your favorite Bernaise Sauce.

Cut pastry in 6 even squares. Put on cookie sheet sprayed with non-stick spray. Cook at 400 degrees for about 12 minutes or until browned. While pastry is baking, cook hashbrown potatoes in large frying pan with 2 tablespoons of oil. Season to taste. Divide potatoes into 6 patties. Place ham slice on plate and cover; keep in warmer or put in microwave to warm before use. Combine eggs, parsley flakes, salt, pepper, garlic salt, and a little cream. Whisk all together. Scramble in frying pan till done.

To assemble on plate, cut orange slice only 1/2 way and twist. Lay on corner of plate. Add parsley leaves on side of orange twist. Lay potato patty towards right side of plate. Place puffed pastry on top left corner of plate. With small spoon, press center of puffed pastry to make a well. Place one slice of ham in center of pastry and overlapping sides. Spoon eggs into center of ham. Drizzle Bernaise sauce over egg, ham, and puffed pastry. (I like to drizzle Bernaise sauce all over plate and potatoes for added decor).

Serves: 6

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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