Flavourful fluffy scrambled eggs, Tuscan ham and extra-old Cheddar enveloped in crispy puff pastry - perfect for breakfast on-the-go or part of a fancy brunch to feed a crowd.


Preheat oven to 400°F (200°C).

In a large bowl, whisk eggs. Reserve 2 tbsp (30 ml) and set aside. Whisk cream cheese, chives and Dijon into eggs.

In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture and cook, stirring gently to form large curds, for about 2 minutes or until eggs are about three-quarters cooked. Transfer eggs to a large plate and let cool.

On a work surface, cut each 10 x 10-inch sheet of puff pastry into 4 squares. Divide ham ribbons equally between the 8 squares. Top each with a slice of Cheddar and one-eighth of the cooked egg. For each pastry, fold up 2 opposite corners of pastry onto middle of egg, overlapping and pinching to seal. Arrange each pastry onto a parchment-lined baking sheet, spacing them apart. 

Brush pastries with reserved egg and sprinkle with poppy seeds.

Bake for 20 minutes or until pastry is golden.

Tip: Cooled turnovers can be wrapped and refrigerated for up to 3 days. Reheat in the air fryer at 350°F (180°C) for 3-4 minutes or in conventional or toaster oven at 375°F (190°C) for 5 minutes.

Brought to you by: Egg Farmers of Ontario