Name: Pesto Egg Puff Pastry Squares
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 pies
Ingredients: 1 tablespoon salted butter; 7 large eggs; 1 cup baby spinach; 3 tablespoons prepared pesto; Kosher salt and freshly ground black pepper; 1 cup grated fontina cheese; One 17.3-ounce box frozen puff pastry, thawed; 6 slices deli ham; 2 tablespoons everything seasoning

Directions

Preheat the oven to 400 degrees F.
Heat the butter in a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs, spinach and pesto, along with a pinch each of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove the skillet from the heat and fold in the fontina.
Beat together the remaining egg and a splash of cold water in a small bowl to make an egg wash. Set aside.
Lay out the two sheets of puff pastry and roll them into 9-by-10-inch rectangles. Cut each into six 3-by-5-inch rectangles. Divide the egg mixture among six of the puff pastry rectangles, leaving a 1-centimeter border around the edges. Fold the ham and place it on top of the eggs. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to a baking sheet. Brush the tops with the egg wash and sprinkle with the everything seasoning. Bake until golden, about 15 minutes.
Serve hot or cold and enjoy.

Pesto Egg Puff Pastry Squares

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