Breakfast Vols-au-Vent

Vol-au-vent is French for "puff of wind" or "windblown" which describes the nature of this flaky puff pastry base. Usually you see vols-au-vent as bite-sized morsels used for appetizers or desserts but I went off the beaten path and used them to make a delicious breakfast. Squares of pre-rolled puff pastry are cut, folded into fancy tarts and par-baked before getting filled with egg, diced ham and green onions. All the comforts of breakfast in one fancy package.

Ingredients
• 1 sheet of pre-rolled frozen puff pastry
• 4 eggs
• 1/4 cup diced ham
• 1/4 cup shredded cheese of your choice
• greens onions for garnish, sliced
• salt and pepper to taste

Cut your puff pastry sheet into four even squares and assemble as shown in the photo below. Prick the centre with a fork in Step #4. Bake in an oven preheated to 425ºF for 10 minutes until risen and just beginning to brown. Remove from oven.

Crack an egg into each pastry shell being careful not to break the yolk. Top with cheese, ham and a sprinkling of green onions. Add salt and pepper to taste. Return to the oven and bake for another 5-10 minutes until the egg whites are no longer transparent and the pastry is golden brown.

Serve warm with a salad, scones and tea for a lovely afternoon brunch.