Edible Easter Egg Baskets

12 frozen puffed pastry shells
12 medium eggs
12 slices of ham, fully cooked
1 C of butter
6 egg yolks
1/4 C lemon juice
1/4 t cayenne pepper

Bake the pastry shells according to the package directions but not for the full amount of time.
Undercook the shells just slightly they need to be a very light brown when you remove them from the oven.
Set the oven temperature to 325 degrees if that is different from the temperature used to bake the shells.
Allow the shells to cool enough to handle then cut off the tops and remove the pastry dough inside being careful not break or make any holes in the shells.
Place the shells on a rimmed cookie sheet.
Crack the eggs and place the contents of each into each shell.
Bake 18 minutes or until the eggs are set.
Remove and set aside
Melt the butter in a saucepan over low heat.
When completely melted remove the pan from the stove and allow it to cool for 5 minutes.
Place the egg yolks and lemon juice into the blender.
Sprinkle the cayenne pepper into the blender.
With the blender on high speed carefully pour the cooled butter into the mixture.
Allow the mixture to blend for 30 seconds after all the butter has been added making sure the mixture is thickened before removing.
Pour the mixture into a double boiler pan over low heat until ready to serve.
Place a piece of ham on a plate.
Place the shell with the egg onto the ham.
Pour the sauce over the top just before serving.

Serves: 12