1 1/2 cups of shredded cheese (whatever is on-hand works)
4 large Eggs
Kosher salt and ground pepper
Preheat oven 425. Line baking sheet with parchment paper. On lightly floured surface, cut your puff pastry into 4 equal squares. Fold and pinch edges of square to form round tart. Transfer to baking sheets and prick with fork. Bake 8-10 minutes on golden.
Cook bacon until crisp. Transfer to paper towel to drain and then crumble.
Cool tart shells slightly on baking sheets. (if puffy prick with fork to deflate) Start layering each tart with cheese(s). Make a shallow well in cheese and then crack your egg into each. Salt and pepper eggs and top with bacon. Return to oven and bake until egg whites are set 10-15 minutes. Top with chives or green onion.
You can change this recipe very easily with a slice of tomato and any herbs you like. Very flexible indeed. Have fun!!