Bake the puff pastry shells according to the package directions. Let them cool.
Beat the eggs until light and fluffy. In a frying pan, melt the butter, then add the diced ham. Sauté until warm. Add the eggs, cooking and stirring until almost done. Add the sour cream, and stir. Do not let the eggs get too dry; remove them from the heat while still creamy. Spoon the mixture into each pastry shell, allowing some of the egg mixture to overflow onto the plate. Cover with 2-3 tablespoons of hollandaise sauce, and then sprinkle with the parsley or paprika. Serve with fresh fruit in season (melon is excellent. Yield: 4 servings