Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1 egg, beaten slightly
- 3 tsp Everything Bagel seasoning
- 4 slices thinly sliced prosciutto
- 4 Tbsp feta cheese, crumbled
- 2 or 3 mushrooms, sliced thinly
- 4 eggs
- Garnish: chopped parsley, basil, or other herbs
Instructions
- Preheat oven to 400 F/204 C. Line a rimmed baking sheet with parchment paper and set aside.
- Lightly flour a cutting board or flat surface. Lightly roll out the sheet of puff pastry, just until it is a square and the folds are smoothed out. Cut into 4 equal-sized pieces and place on the prepared baking sheet.
- Score each piece with a sharp knife about ¼ inch from the edge to make a frame-like border inside. Dock the pastry all over with the tines of a fork. Brush each piece with the beaten egg, then sprinkle everything bagel seasoning around the borders.
- Arrange the prosciutto just inside the border of each piece, then tuck in the mushroom slices. Spoon the feta into the blank area in the middle of the pastry and pat it into an even layer, leaving a small well in the middle.
- Place the baking sheet into the oven and par-bake for 10-ish minutes or just until the edges turn light brown. Remove from the oven. At this point, you can let it cool before covering and placing it in the fridge to finish baking at a later time.
- Crack an egg into the center well of each pastry. Return the pan to the oven and bake for another 10-ish minutes or until the whites are opaque (no longer clear) and the yolks are still runny. If you like jammy yolks like I do, cook for another minute or two.
- Remove from the oven and garnish with a heavy-handed shower of chopped herbs.