Cooking Directions

• Beat the egg yolk and water in a small bowl with a fork or whisk.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 12-inch square. Cut the pastry into 4 (6-inch) squares. Cut 1/2-inch strips from each side of 1 square. Brush the edges of the pastry square with the egg mixture. Place 1 strip on each edge of the square, trimming to fit. Prick the center of the square with a fork. Repeat with the remaining squares. Brush the squares with the egg mixture.
• Bake for 15 minutes or until the pastries are golden brown.
• Cook the eggs as desired (poached or scrambled). Top the eggs with the cheese. Spread the pastries evenly with the mustard. Top each pastry with 2 slices ham and 1 egg topped with cheese. Sprinkle with thinly sliced chives, if desired.

Ingredients

• 1 egg yolk
• 1 teaspoon water
• 0.5 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed according to package directions
• 4 egg
• 4 thin slices Brie cheese, rind removed
• 1 teaspoon mustard
• 8 thin slices deli ham
• 1 teaspoon thinly sliced chives(optional)