Egg Galettes with Smoked Cottage Ham

Taking inspiration from French cuisine!

Ingredients

—8 OZ Queen City Sausage, Smoked Cottage Ham (Butt).  Sliced thin

—1 Link Queen City Sausage Smoked Sausage.  Diced

—3 OZ That Dam Jam!—Pineapple Ghost Pepper Jam or favorite

—1 Sheet butter puff pastry.  Thawed in refrigerator

—8 OZ Gruyère cheese

—5 Eggs

—2 TSP Olive oil

—1/2 TSP Onion powder

—1/2 TSP Garlic powder

—Salt and pepper to taste

—Parsley to garnish

Directions

1. Take one sheet of puff pastry and roll out.  Then cut into 4 squares/sections

2. Take a baking sheet, line with parchment paper and add the 4 dough sections

3. Add a few pieces of Cottage Ham to the center of each dough squares

4. Take the shredded Gruyère cheese and place in the center of each pastry square, forming a nest, which will hold the egg

5. Take one egg and beat, to be used as a finish just before baking

6. Crack one egg into each of the 4 cheese-pastry nests. Top with more thin sliced Cottage Ham

7. Fold up the sides of the pastry to form a raised border of sorts. Brush the pastry sides with egg wash

8. Add diced smoked sausages to the sides of each

9. Salt, pepper, garlic and onion powder

10. Bake for about 10 minutes, or until golden brown at 390 degrees F

11. Top with That Dam Jam!-Pineapple Ghost Pepper and serve