Puff pastry with cheese and egg

Ingredients:

• Wheat flour, for dusting
• 250 g frozen puff pastry, defrosted
• 2 slices of bacon
• 1.5 cups of grated semi-hard cheese (Havarti, Tilsiter, Svalya, Russian)
• 3 tbsp. l. grated parmesan cheese
• 4 eggs
• Salt and freshly ground pepper
• Chopped chives, for sprinkling

Preparation:

1. Preheat oven to 210°C. Line 2 baking sheets with parchment paper.
2. Roll the dough out on a lightly floured work surface to a 12-inch square and cut into 4 equal squares. Fold the corners inward and press the dough lightly to form round patties. Transfer the patties to the prepared baking sheets and prick them all over with a fork. Bake until golden brown, 8-10 minutes. If the center has risen significantly, trim off any excess dough. Then cool the patties slightly.
3. Meanwhile, fry the bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Transfer the bacon to paper towels to drain excess fat, then crumble.
4. Sprinkle the flatbreads with cheese. Make a small well in the center of each flatbread. Then crack an egg into each well and season with salt and pepper. Sprinkle with bacon and bake in the oven until the egg whites are set, 10-15 minutes. Sprinkle the flatbreads with chives.