Ham and egg turnovers © Egg Farmers of Ontario
With the chill in the air comes the craving to enjoy heartier meals that are full of flavour. Sometimes this can be a challenge, especially when your days (and nights!) can be booked full of activities and commitments. Don’t worry though – this challenge can be easily overcome when you have fresh, high-quality Ontario eggs on-hand!
When you buy eggs in your grocery store, you are purchasing eggs from one of the more than 500 egg farm families across Ontario. Did you know that those eggs go from the farm, to the grading station, to the grocery store in only four to seven days? And since all Canadian eggs meet rigorous on farm food safety and animal welfare standards, you know they are a nutritious, safe and high-quality ingredient your family can enjoy.
One of our favourite recipes to enjoy on-the-go is Cheesy Ham and Egg Turnovers. With savoury ham, aged cheddar and puff pastry combined with fluffy scrambled eggs, you’ve got a perfect breakfast, lunch or dinner option when you don’t have time to sit down for a meal. The best part is they can be made ahead of time and reheated to enjoy on those days where time is short.
Cheesy Ham and Egg Turnovers
Yield: 8 | Prep Time: 40 minutes | Cook Time: 23 minutes
Ingredients
- 7 eggs
- ¼ cup (60 ml) garlic and herb cream cheese
- 2 tbsp (30 ml) chopped chives
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) butter
- 454 g frozen puff pastry (two 10×10-inch sheets), thawed
- 80 g Tuscan or rosemary deli ham (about 4 slices), sliced into ribbons
- 120 g extra-old Cheddar cheese, cut into 8 slices
- ½ tsp (2 ml) poppy seeds
Directions
- 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.
For this recipe and more, visit getcracking.ca/recipes
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Ontario eggs are healthy, easy to prepare, affordable and produced by local farmers. Egg Farmers of Ontario is pleased to offer you recipes, cooking techniques and tips to simplify meal preparation.