CREAMED EGGS WITH SMOKED SALMON IN PUFF PASTRY

4 puff pastry shells
8 large eggs
2 tablespoons butter
4-6 tablespoons chopped smoked salmon (or diced ham)
2 tablespoons each chopped red and green bell peppers
2 tablespoons sour cream
Hollandaise sauce mix (Knorr brand is best)
Parsley or paprika (optional)

Bake puff pastry shells according to package directions. Cool and prepare for serving.

Beat eggs until light and fluffy; set aside.

In a frying pan, melt butter, then add salmon and peppers. Sauté until just barely limp.

Add eggs, cooking and stirring until almost done.

Add sour cream and stir. Do not let eggs get too dry but remove from heat while still creamy.

Spoon 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 parsley or paprika.

Serve with fresh fruit in season (melon is excellent).

Serves: 4
adapted from a recipe by: Madelyn O., Appleton