1large egg + 1 teaspoon waterwhisked together for an egg wash
6ouncessharp white cheddar cheesefreshly grated
6large eggsor as many/few as you'd like!
freshly ground black pepper
3tablespoonsfresh snipped chivesfor topping
Preheat the oven to 425 degrees F. Set the puff pastry out to thaw if it has been in the freezer.
Heat a skillet over medium-low heat and cook the bacon. You can chop it up to cook quicker or your can fry it in slices. You want it almost completely cooked - the fat rendered - but not burnt or crispy because it will still crisp up a bit in the oven.
Place the puff pastry sheets on a baking sheet lined with parchment paper. Very slightly roll up the edges of the pastries to create a big of an edge for the crust. Brush the eggs with the egg wash.
Sprinkle the grated cheddar over both pastries. Add on the bacon, whether it's in slices or chopped. Crack each egg separately into a bowl, then gently pour it onto the pastry. Sprinkle everything with black pepper.
Bake the pizzas for 20 to 25 minutes, or until the pastry and cheese are golden and the eggs are set. Remove the pastries and sprinkle them with chives. Slice and serve!
This can serve two people as a whole meal, but if it's part of a larger brunch or breakfast spread, you can serve four+!