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Brunch Egg Nests

Yield 6 servings


  • 1/2 tablespoon butter
  • 1/2 cup sliced mushrooms
  • 1/2 cup chopped cooked ham
  • 1 (10-ounce) container refrigerated Alfredo Sauce
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 1 (10-ounce) package frozen puff pastry shells, baked
  • 4 hard-cooked eggs, coarsely chopped
  • Pepper, paprika, and parsley (optional)

How to Make It

  1. Melt butter in a medium saucepan over medium-high heat; add mushrooms and ham, and sauté 7 minutes or until tender. Reduce heat to low; whisk in Alfredo sauce, sour cream, and milk, stirring until thoroughly heated. (Do not boil.)

  2. Fill each pastry shell with 1/3 cup mixture. Sprinkle evenly with chopped egg. Sprinkle with pepper, paprika, and parsley, if desired.