Ham and tarragon eggs recipe
Ham and Tarragon Eggs recipe
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- 6 frozen puff pastry shells
- 5 large eggs
- 3 Tablespoons ranch salad dressing
- 1 teaspoon dried tarragon
- 1/4 cup chopped ham
- 1/4 cup chopped green onion
Bake pastry shells according to package directions and kept warm.
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 donâ€™t wait too long or they will dry out.
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