Egg Benedict

6 Baked Pastry Shells
1 c Cooked Ham; shredded
6 Eggs
Hollandaise Sauce
Parsley Sprigs

Preheat oven to 350øF. Fill pastry shells loosely with ham, heat in the oven for 10 minutes. Poach eggs in frying pan in enough salted water to cover. When done, cut out eggs with a 2" round cookie cutter. Place an egg in each pastry shell on top of ham, cover with hollandaise sauce. Replace top of pastry shells, and garnish with parsley.

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