Fried Egg and Bacon Puff Pastry Squares

The bacon topped puff pastry squares can be made a couple of hours ahead of time. Re-crisp them in a warm oven before serving.

1 sheet frozen puff pastry (from a 17.3 oz pkg), thawed
all-purpose flour, for rolling
10 large eggs, divided
1 tsp. water
9 slices bacon, cut in half crosswise
3 Tbsp. unsalted butter, divided
coarse sea salt
pepper, freshly cracked
fresh chives, chopped for garnish

Unfold puff pastry on a lightly floured work surface, and roll out into a 12" square. Prick pastry all over with a fork. Cut into thirds to yield three 4" wide strips, then cut strips crosswise into thirds (you should have nine 4" squares). Transfer to a parchment-lined baking sheet, and freeze until firm, about 30 minutes.

Preheat oven to 425°F with rack in top position.

Lightly beat 1 egg with water. Brush top of pastry squares with egg wash; place 2 pieces (1 slice) bacon on each square. Bake until pastry is puffed and golden brown and bacon is cooked through and crisp around edges, 15-18 minutes.

Melt 1 Tbsp. butter in a large nonstick skillet over medium-high heat. Crack 3 eggs into skillet, and cook until whites are set and golden brown along edges but yolks are still runny, about 4 minutes. Place 1 egg on top of each of 3 pastry squares, and season with salt and pepper.

Transfer to a serving platter, and loosely cover with foil. In 2 more batches, cook remaining 6 eggs in remaining 2 Tbsp. butter, transfer to pastry squares, and season.

Garnish with chives, and serve immediately.

Makes 9 squares.

Cook's Note: This impressive breakfast sandwich scales up easily for a crowd. To make it, simply layer bacon on store-bought puff pastry, bake, and top with a fried egg. A garnish of chopped fresh chives adds a bright note.