Ingredients:
– 2 sheets puff pastry, thawed
– 1 egg
– 1 tablespoon water
– 8 eggs
– ¼ cup shredded cheddar cheese
– 2 tablespoons shredded parmesan cheese
– Salt
– Pepper
– 1 teaspoon fresh chopped parsley (optional)
Instructions:
1. Preheat your oven to 400°F.
2. Roll out the puff pastry and cut it into 4-inch squares or 4 x 5-inch rectangles. Place these on a baking sheet lined with parchment paper.
3. In a small bowl, mix the egg and water. Brush this egg wash onto the tops of the pastry.
4. Bake the prepared pastry in the preheated oven for approximately 15 minutes or until they turn a golden hue. Once done, let the pastry cool. Then, slice a square in the center of each piece and gently push the center down to create a vessel for the eggs.
5. For the baked eggs, cut a small rectangle in the top of each puff pastry vessel.
6. Crack each egg into a small bowl. Carefully pour one egg into each prepared puff pastry vessel. If necessary, remove a bit of extra egg white to fit into the pastry.
7. Top each egg with shredded cheddar and parmesan cheese. Season with salt and pepper according to taste.
8. Bake the assembled puff pastry and eggs in the 400°F oven for around 15 minutes or until the egg whites are cooked through.
9. Optionally, sprinkle fresh chopped parsley over the baked eggs before serving.