Ham and tarragon eggs recipe

Ham and Tarragon Eggs recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Ham and tarragon eggs recipe, recipe Rating: 4.6
Number of votes:96

Ingredients

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

Instructions:

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 don’t wait too long or they will dry out.

Serves: 6