From: Abigail's Elegant Victorian Mansion Historic B&B Inn

Creamed Eggs with Smoked Salmon in Puff Pastry

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.