Brunch Egg Nests

Ingredients

• 10 ounce alfredo sauce refrigerated
• 0.5 tablespoon butter 
• 0.5 cup ham cooked chopped
• 4  hard-cooked eggs coarsely chopped
• 0.3 cup milk 
• 0.5 cup mushrooms sliced
• 10 ounce puff pastry shells frozen
• 0.3 cup cup heavy whipping cream sour

Equipment

• sauce pan
• whisk

Directions

1. Melt butter in a medium saucepan over medium-high heat; add mushrooms and ham, and saut 7 minutes or until tender. Reduce heat to low; whisk in Alfredo sauce, sour cream, and milk, stirring until thoroughly heated. (Do not boil.)
2. Fill each pastry shell with 1/3 cup mixture.
3. Sprinkle evenly with chopped egg.
4. Sprinkle with pepper, paprika, and parsley, if desired.