Puff Pastry Baked Eggs

Ingredients

• 1 sheet frozen puff pastry, thawed, 1/2 of 17.3 ounce package
• 1 small yellow onion, chopped
• 1 cup chopped bell pepper
• 1 cup asparagus pieces
• 2 tsp oil
• 1 tsp McCormick® Perfect Pinch® Italian Seasoning
• 2 Tbsp grated Parmesan cheese
• 1/4 tsp salt
• 2 Tbsp shredded mozzarella cheese
• 4 eggs
• 1/4 tsp McCormick® Red Pepper, Crushed

Directions

1. Heat the oven to 400°F. Set the thawed puff pastry on a lightly floured work surface and slice it into 4 squares. Arrange the squares on 1 side of a large, shallow baking pan coated with no stick cooking spray, then poke the tops all over with a fork. Put them aside for the moment.
2. In a large bowl, toss the vegetables with the oil. Add the Italian seasoning, Parmesan cheese, and 1/4 tsp salt, then toss again until everything is nicely coated.
3. Scatter the vegetables on the empty side of the pan beside the pastry. Bake for 10 minutes, until the pastry has taken on a little golden color. Take the pan out of the oven.
4. Using the back of a large spoon, press a well into the middle of each pastry square. Spoon the vegetables evenly around the wells, covering the pastry edges as you go.
5. Top the squares with mozzarella cheese. Crack an egg into each well, then add the crushed red pepper and salt over the top.
6. Return the pan to the oven and bake for 10 to 15 minutes more, just until the eggs are softly set.