- 1 Tablespoon olive oil
- 2 shallots, sliced
- 1 puff pastry sheet
- 4 Ounces fontina cheese, shredded
- 2-3 asparagus spears
- 5 eggs
- 2 slices prosciutto
- Black pepper, to taste
Preheat oven to 400 degrees F.
Allow the puff pastry to defrost on the counter for about 15-20 minutes or so.
Heat olive oil in a small skillet over medium heat.
Add sliced shallots and cook until soft, stirring occasionally, for about 5 minutes. Set aside.
Open puff pastry up on a parchment or silicone lined baking sheet. Cut about a ½ inch strip off of each side and place strips on top of the new edges of the pastry to form a raised edge.
Beat 1 egg and brush the edges of the pastry with the egg.
Using a fork, poke holes all over the rest of the pastry.
Bake pastry for 15 minutes.
Remove from oven and let cool for about 5 minutes. If the pastry is puffed up too much in the center after the 5 minutes, gently push it down with a fork.
Sprinkle the fontina all over the puff pastry while creating 4 wells where you will place the eggs.
Tear the prosciutto into strips and place around the wells you’ve created with the cheese.
Crack one egg at a time into a small bowl and then carefully slide into the wells. This will help the egg from spreading too much.
Scatter the asparagus and shallots around the eggs as well.
Place pastry back in the oven, baking for another 10-15 minutes (depending on preference of eggs).
Season with cracked black pepper.