Easy Puff Pastry Baked Eggs

• Vegetarian

• Produce

  • 1/3 cup Parsley, fresh

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 Salt and pepper

• Bread & Baked Goods

  • 1 sheet Puff pastry

• Dairy

  • 1/3 cup Parmesan cheese, grated
  • 1/3 cup White cheddar cheese

Found on lifeasastrawberry.com

Description

Ingredients

• 1 sheet puff pastry, defrosted and cut into 4 squares (my squares were about 4)
• ⅓ cup shredded white cheddar cheese
• 4 eggs
• salt and pepper to taste
• ⅓ cup grated parmesan cheese
• ⅓ cup chopped fresh parsley

Directions

• Line a large baking sheet with parchment paper and preheat the oven to 400 degrees F.
• Lay puff pastry squares out on the parchment, leaving an inch or so of space between each one. Place a small oven-safe ramekin or baking dish in the center of each puff pastry square.
• Bake puff pastry with the ramekin weights for 6-7 minutes until pastry has puffed up around the edges of each ramekin but not yet begun to brown.
• Remove puff pastry tray from oven and remove ramekins. You should be left with a nice indent in each puff pastry piece - this is where the egg will go!
• Sprinkle a bit of shredded cheddar cheese over each puff pastry square, then crack one egg into the indent of each square.
• Return tray to oven for another 12-14 minutes until eggs have set and puff pastry has lightly browned. (If you like your eggs well done, you may need to extend the cooking time).
• Top baked eggs with salt, pepper, a dusting of parmesan cheese, and a sprinkle of fresh parsley. Serve immediately.