From:
Abigail's
Elegant Victorian Mansion Historic B&B Inn
Creamed
Eggs with Smoked Salmon in Puff Pastry
Ingredients:
4 unbaked puff pastry shells
8 eggs
2 tablespoons butter
4-6 tablesoons chopped smoked salmon (or diced ham)
2 tablespoons each chopped red and green bell peppers
2 tablespoons sour cream
Hollandaise sauce mix
Parsley or paprika
Fresh fruit
Bake
the puff shells according to the package directions. Let
them cool. Beat the eggs until light and fluffy. In a frying
pan, melt the butter, then add the salmon and peppers. Saute
until just barely limp. Add the eggs, cooking and stirring
until almost done, add the sour cream then stir. Do not
let eggs get too dry; remove them from the heat while still
creamy. Spoon the mixture into each pastry shell, allowing
some of the egg mixture to overflow onto the plate. Cover
with 2 - 3 tablespoons of Hollandaise sauce, then sprinkle
with the parsley or paprika. Serve with fresh fruit in season
(melon is excellent). Yield: 4 servings.