Easter Ham & Eggs

Easter Ham and Eggs ~~~~~~~~~~~~~~~~Serves 4

~A Brunch Entree~~~Lunch~~~Supper~

  • Pepperidge Farms® Puff Pastry Shells

Prepare according to package instructions. Cool on rack.

Filling for Pastry

  • 16 oz. cooked, cubed baked ham

    Ham & Eggs w/ Hollandaise in Puff Pastry Shells

    Ham & Eggs w/ Hollandaise in Puff Pastry Shells

  • 2 chopped hard-boiled eggs
  • 16 oz. frozen or fresh petite peas
  • 2 large carrots cut in square dice (about the size of peas and sauté in a medium sized until crisp-tender)
  • ¼ cup diced pimento

Mix gently in the sauce pan, you cooked the carrots in, taking care not to over-mix, crush eggs or smash peas.  Heat over low heat until warmed through.   Stir into:

  • 1 cup Hollandaise Sauce *
  • ½ cup Smoked Gouda

Divide evenly between the Cooled Pastry shells and lightly sprinkle grated smoked Gouda over all.

Serve with a fresh fruit plate along side, endless deep mugs of french roast coffee and assorted juices (or Mimosas and /or Gingered Champagne*)

Recipe may be easily multiplied to fit your crowd.

*Recipe follows

Hollandaise Sauce

  • 4 egg yolks (reserve whites for another use/may be frozen)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted (1 stick)
  • 3 tbsp. boiling water
  • Pinch cayenne
  • Pinch salt

Have all ingredients at room temperature.  Vigorously whisk the egg yolks and lemon juice together in a stainless steel double boiler until the mixture is thickened and doubled in volume. Place over a saucepan containing barely simmering water,  the water should not touch the bottom of the bowl.  Be careful not to let the eggs get too hot or they will scramble.  Slowly add in boiling water, one spoon at a time.  Continue to whisk rapidly  and slowly drizzle in the melted butter.  Continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the Ham and Eggs filling.   Any extra Hollandaise may be used to decorate and garnish the dish.

Tip:  A wide mouth thermos bottle is great to keep Hollandaise warm in for up to an hour.


  • 1 quart of fresh squeezed orange juice (Ice Cold)
  • Champagne

Pour together, 50/50 and serve in a beautiful champagne flute.

Gingered Champagne

  • 1 tbsp. freshly grated ginger root.
  • 1 bottle of good quality ginger ale
  • Champagne

Pour together 50/50 in a champagne flute with a pinch of fresh ginger floating atop.

This entry was posted in Cookbook, Easter, Eggs, Free Recipes, Pork, Recipe of the Day, Taste Proven Recipes, What's for Dinner? Yum!. Bookmark the permalink.

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