Panera Ham and Swiss Baked Egg Souffles

Step 1

Preheat oven to 375 degrees F. Brush four 3-inch ramekins with some of the melted butter, reserving the rest.

Step 2

Roll the thawed sheet of puff pastry lightly with a rolling pin into a 12-inch square. Cut into four 6-inch squares. Fit one square of pastry into each of the ramekins, leaving the corners overhanging the dish.

Step 3

In a medium bowl, beat the eggs well, then remove 1 tablespoon and set aside. Whisk in the milk and cream. Add the Swiss cheese and half of the parmesan cheese, stirring.  Microwave in 30-second increments on high setting, stirring well after each. This should take about 3 increments to reach a soft-scrambled egg stage yet still just slightly runny. Stir in the ham and pimento.

Step 4

Spoon one quarter of the egg mixture (about ¼ cup) into each ramekin and sprinkle with the remaining parmesan cheese. Gently fold the corners of the pastry loosely over the top.  Brush dough with the remaining beaten egg.

Step 5

Bake 25-30 minutes until the dough is golden brown and cooked through. Cool on a cooling rack for 5 minutes and remove from the ramekins, or serve in the dishes.