Unroll the the crescent rolls. They are typically in four sections and each section is two triangles together as a rectangle with a perforation at an angle. You want to add these four "rectangles" to a cookie sheet sprayed with non stick spray.

Seal the perforation making a complete rectangle, seal this the best you can but a small hole or two will be ok. Roll the edges of each rectangle slightly, to make an edge all around the crescent rectangle so your egg can be cracked into each one.

Crack an egg into each one carefully trying to keep the yolk intact unless you prefer the yolk broken. It is ok if a little of the egg white spills out, but try to keep the eggs inside the crescent rectangle.

Finely dice up your deli ham. Add the ham to each rectangle.

Season with salt, pepper, dried herbs of your choice and a pinch of cayenne for color and spice.

Use a pastry brush and brush the edges of the crescent rolls with some of the egg whites that are in each pastry triangle. Or use the excess that spilled over to brush them.

Bake in the center of the oven at 350 degrees for about 20 minutes. Remember that every oven bakes differently so check on them at the 12 and 15 minute mark. They will be golden brown when done on the edges and the egg whites will be solid white.

Make the hollandaise sauce according to the package directions. Drizzle on each pastry before serving and or serve the sauce as a dipping sauce. Top with some black pepper.