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Ham and Tarragon Eggs

From
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
1/4 cup chopped ham
1/4 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