This crepe makes a super-quick weeknight supper alongside a crisp green salad; it's also great for breakfast, especially if you have crepes handy in the freezer. It's flexible too- try bacon instead of ham, or, for a healthy alternative, egg whites only with reduced-fat cheese. For a vegetarian version, top each egg with a handful of Taste of Inspirations. Spinach instead of ham.
6 each Crepe, cooked
6 each Egg
3/8 teaspoon Salt
3/8 teaspoon Freshly ground pepper
6 slices thinly sliced ham
3/4 cup Cheese, Swiss, shredded
2 tablespoon Chopped fresh chives