Easy to make and satisfying, you can add chopped spinach, peppers, or most any vegetable for a twist on this recipe.
1 package of puff pastry, defrosted
1/2 Spanish onion, chopped
2 Tablespoons Tubby Olive Tuscan Herb Olive Oil
2 new medium potatoes, cut into small cubes
4-6 slices bacon, cooked and crumbled (can substitute cooked chopped ham)
Salt and pepper
Freshly grated Parmesan cheese
Chopped green onions and/or chives for garnish
Melted butter for brushing on pastry
Preheat oven to 400°F. Cut pastry into slightly larger squares than the muffin cups or ramekins. Line them with the pastry. Pierce bottom and sides with a fork then brush the pastry with melted butter. Cook pastry in oven for 5 minutes. Remove from oven and set aside. In medium skillet, sauté onion and potato in olive oil until tender, then salt and pepper to taste. Spoon mixture into cups, add bacon pieces, then crack the egg over the onion/potato/bacon mixture. Sprinkle with salt, green onions or chives, and bake for 10-12 minutes or until egg is set to your preference. Serve with freshly grated Parmesan on top. Makes 6 egg cups.