• 6 squares of puff pastry about three inches square
• 1 egg scrambled
• About ¾ pound cooked turkey breast sliced thick
• Seedless Raspberry preserves
• About half a pound of Brie Cheese sliced thick

Method-

Make sure that the pastry is up to room temperature. Place a teaspoon of raspberry in the center. Top with a slice of cheese, then a slice of turkey. Make sure that the turkey and cheese fits inside the pastry square.

Fold the corners of the pastry square over the center, top and bottom and left and right to make an envelope. Pinch corners and seams together and turn right side up. Transfer to a cookie sheet with a sheet of greased wax paper. Brush on scrambled eggs on top of each pastry.

Bake at 350 degrees for about 30-40 minutes or until golden brown. Let rest once cooked for about 5 minutes before serving.

• 1 Large Jalapeño, Seeded and Minced
• 1 Medium Yellow Onion, Diced
• 2 Tbsp Olive Oil
• 1 Tsp Cumin
• 1 Tsp Chili Powder
• 1 Tsp Garlic Powder
• 1 15.5 oz Can Black Beans, Rinsed
• 1 14.5 oz Roasted Diced Tomatoes
• 6 Eggs
• 1/2 Cup Shredded Colby Jack Cheese

Method-

Sautee the jalapeño, onion and olive oil in a large skillet until tender 5-7 minutes. Add seasonings, bean and the tomatoes with the juice. Reduce to a very low simmer and cook until most of the liquid is out 7-10 more minutes. Make 6 divots in the mixture with a spoon and crack the eggs into the depressions. Place the whole skillet into the oven and bake at 425 degrees for 10 minutes and top with cheese. Return to the oven to melt the cheese.

Serve with tortillas and enjoy!