Roll out puff pastry and slice dough into 4 inch squares or 4 x 5 inch rectangles. Place on a baking sheet lined with parchment paper.
2 sheets puff pastry
Mix egg and water together. Brush egg wash onto tops of pastry
1 egg, 1 tablespoon water
Bake in a preheated 400°F oven for 15 minutes until golden
Allow pastry to cool. Slice a square in the center of the pastry and push center down. This will be your vessel for cooking the egg.
Baked Eggs
Cut a small rectangle in the top of each puff pastry.
Push center of puff pastry down.
Crack each egg into a small bowl. Carefully pour egg into one puff pastry. If needed, may remove a bit of extra egg white to fit in pastry.
8 eggs
Top with cheddar and parmesan cheese, bacon and salt and pepper
¼ cup cheddar cheese, ¼ cup bacon bits, salt, pepper, 2 tablespoons shredded parmesan cheese
Bake in 400°F oven for 15 minutes until egg white is cooked through.
Sprinkle with fresh parsley before serving (optional)
1 teaspoon parsley
Notes
Variations:
Scramble the eggs first and then add the scrambled mixture to each shell
Add cooked bacon, ham or sausage
Add sautéed veggies - mushrooms, bell peppers, roasted chili peppers. May need to make puff pastries a big larger to accommodate more ingredients.
Use your favorite cheese or leave out altogether.
Tips:
Bake on parchment paper to help prevent sticking. If you don't have parchment paper, be certain to spray baking sheet with a nonstick spray.
Crack eggs into a small dish before adding to the pastry
If your eggs are too large for the pastry, its okay to allow the white to run over onto the tray. You could also remove a spoonful of the white before adding to the puff pastry.
If you like your yolk fully cooked, you can break the yolk before placing in the oven
Be certain oven is fully preheated before baking
Serve hot from the oven or while still warm
Step by step photos are available in the post above this recipe card.