Ingredients

• 1 sheet of frozen puff pastry, thawed
• chopped vegetables of choice (I used cubed roasted butternut squash and sautéed baby bok-choy)
• Shredded cheese
• Eggs
• Salt, pepper

Instructions

1. Preheat oven to 400F. Unroll thawed puff pastry sheet and place on parchment lined cookie sheet. Cut into 6 rectangles. In each rectangle, cut four lines to define an edge, in that rectangle pierce the pastry with a fork a few times.
2. Sprinkle a table spoon or so of grated cheese on each rectangle, mostly keeping the cheese within the border of the cut edge. Add a couple of cubes of squash to each rectangle of pastry and a couple of leaves of bok-choy. Season with salt and pepper.
3. Bake in oven for 10-15 minutes until pastry is golden and cheese is melted. Remove from oven and let cool slightly.
4. During baking/cooling fry six eggs until whites are well cooked, edges are crispy but yolks are still runny. Season with salt and pepper. Distribute one egg onto each baked puff pastry square and enjoy.

Notes

Ingredients

• 1 cup all-purpose flour, spooned and leveled
• 1 tbsp. sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup milk
• 2 large eggs
• 4 tbsp. unsalted butter, melted
• 1 cup of grated cheese (I used three kinds)
• 1/2 cup of chopped herbs such as parsley and/or basil

Instructions

1. Preheat the waffle iron according to the manufacturer's directions. In a large bowl, whisk flour, sugar, baking powder, salt and pepper. Set aside. In another bowl, whisk milk and eggs; pour over flour mixture and stir gently to combine. Gently whisk in butter and stir in herbs and grated cheese. Don't over mix Following manufacturer's directions, cook the waffles until deep brown and crisp.
2. For standard waffle irons, pour 1/2 - 1 cup of batter into the centre of the iron, allowing the batter to spread evenly across the iron. Waffle will cook in about 5 minutes or until steam stops escaping. Make sure waffles are crispy.

Notes