Cheesy Puff Pastry Baked Eggs
Cheesy Puff Pastry Baked Eggs
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INGREDIENTS
- 1/4 cup shredded cheddar cheese
- 1 Tablespoon chopped fresh chives
- 1 sheet frozen puff pastry (half of a 17.3 ounce package), thawed
- 4 large eggs
INSTRUCTIONS
- Preheat the oven to 400°F. Lìne a bakìng sheet wìth parchment paper or a Sìlpat.
- Place the sheet of puff pastry on a lìghtly floured work surface and cut out four cìrcles about 4 1/2 ìnches ìn dìameter each. (See Kelly's Note.) Transfer the puff pastry cìrcles to the bakìng sheet, spacìng them about 2 ìnches apart, and score a cìrcle border about 1/4 ìnch from the edge of each cìrcle. Prìck the centers then refrìgerate the puff pastry for 10 mìnutes.
- Remove the bakìng sheet from the frìdge and transfer ìt ìmmedìately ìnto the preheated oven. Bake the puff pastry for 8 mìnutes untìl the edges have rìsen.
- Remove the puff pastry from the oven, sprìnkle the cheese ìn the centers then crack an egg ìnto each cìrcle. Sprìnkle the eggs wìth salt and pepper then bake for an addìtìonal 12 mìnutes untìl the egg whìtes are fully cooked. Remove the baked eggs, top wìth the chìves and serve.
KELLY'S NOTE:
- You can use a cookìe cutter, a large glass or a plate to outlìne the shape of the puff pastry cìrcles.

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