- 375 g ready-rolled puff pastry
- 4 medium free-range eggs
- 80 g mature cheddar, grated
- 50 g chorizo, cut into thin rounds
- 1 tbsp chopped fresh flat-leaf parsley
Preheat the oven to 200°C, fan 180°C, gas 6.
Unroll the pastry, cut into 4 and prick all over with a fork. Transfer the pastry (with the baking paper still attached) to a large baking sheet and bake in the oven for 10 minutes until puffed and golden.
Using a spoon, gently make a hollow in the middle of the pastry puffs and break in the eggs. Scatter over the cheese and chorizo and return to the oven for 7-8 minutes or until golden and cooked through. Serve garnished with the parsley.
Cook’s tip: if you don’t fancy chorizo, use chopped ham or bacon instead, or to make it vegetarian, leave off altogether and add some chopped, blanched asparagus.