Easy & Creamy Eggs Benedict

• 6 pepperidge farm frozen puff pastry shells
• 1 cup knorr's prepared hollandaise sauce (9 oz)
• 12 slices apple smoked bacon (cut in half)
• 1 tablespoon butter or 1 tablespoon margarine
• 6 eggs, beaten
• 4 ounces chive & onion cream cheese, softened Chives, sliced thin

1. Bake pastry shells according to package directions.
2. Cook bacon in skillet until browned. Remove & keep warm.
3. Cook sauce according to package directions.
4. Melt butter or margarine in skillet.
5. Add eggs and cheese (softened in microwave) & cook until eggs are set but still moist, stirring often.
6. Cut pastry shells crosswise into halves.
7. Place bacon on pastry bottoms.
8. Top pastry with egg mixture. Place top back over eggs.
9. Pour Hollandaise sauce over the tops of each.
10. Sprinkle with chives.
11. Serve immediately.

pastry shells, hollandaise sauce, apple smoked bacon, butter, eggs, chive

Taken from www.food.com/recipe/easy-creamy-eggs-benedict-160565 (may not work)