Print It
Ham and Tarragon Eggs
From BILTMORE VILLAGE INN
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 |
Our Favorite Recipes
Pineapple Ricotta Muffins
Pineapple Ricotta Muffins prepared by Biltmore Village Inn...Read More