Baked Eggs with Parmesan

Directions

Preheat oven to 400° F.

Roll 1 sheet of thawed puff pastry on a lightly floured surface. Cut the sheet into 4 equal rectangles (about 3”x 4” each). Place rectangles on a parchment lined baking sheet for the base.

Roll the second sheet in the same manner. Then using a 1 ½- to 2-inch round cookie cutter, cut a circle in the center of 4 of the rectangles.

Mix 1 egg with 1 teaspoon of water in a small bowl. Brush the puff pastry bases with the egg mixture. Then place the cut-out circles atop each. Cover with plastic wrap and let sit for 15 minutes.

Sprinkle some prosciutto bits into the center circle. Brush around each circle with more egg. Bake for 15 minutes until golden. Let cool.

In the meantime, sauté red pepper in a small skillet over medium heat until slightly soft.

Crack one egg into each of the circle depressions. Season with salt and pepper, to taste. Add sautéed red pepper and more prosciutto around each. Sprinkle a generous amount of Grated Parmesan cheese over each egg.

Bake for another 10-15 minutes. You want the whites to be opaque, but the yolk to still be loose. Remove from oven, sprinkle with cut chives and serve hot.