- 1 sheet frozen puff pastry
- asparagus or something else to sprinkle on top
- 1 1/2 c havarti (or gruyere)
- 3 T shredded parm
- 4 large eggs
- salt and pepper
Preheat the oven to 425. Line baking sheet with parchment. On a lightly floured surface, roll out the puff pastry into a 12 inch square, then cut into 4 equal pieces. Fold and pinch the edges to form four round tart shells. Transfer to the baking sheet and prick all over with a fork. Bake until golden, 8 to 10 mins.
Let the tart shells cool slightly on the baking sheets. If the centers are puffy, prick with a fork to deflate. Sprinkle evenly with havarti and parm. Make a shallow well in the center of the cheese and crack an egg into each; season with salt an pepper and sprinkle with asparagus or whatever else (recipe says bacon). Return to oven and bake until the whites are set, 10 to 15 mins. Top with chives.