Runny Egg & Smoked Salmon Puff Pastries

Instructions

• Preheat the oven to 425°F and place the rack in the middle.
• Using a rolling pin, roll out the puff pastry and cut it into 4 equal squares, about 6 inches each.
• With a knife, gently mark a ½-inch border around the edge of each square, creating the crust. Use a fork to prick holes in the pastry, leaving the border untouched.
• In a small bowl, whisk 1 egg. Brush the beaten egg onto each puff pastry completely (both crust and interior).
• In another bowl, mix 1 tablespoon of white sesame seeds with 1 tablespoon of poppy seeds and a pinch of flaky sea salt. Sprinkle this mixture along the crust of the puff pastry squares.
• Bake in the oven for 12 minutes.
• Using a spoon, press down the center of each puff pastry square to create a well for the fillings.
• Divide the shredded sharp cheddar cheese among the squares, then crack 1 egg into the center of each puff pastry square.
• Bake in the oven for 12-14 minutes, until the eggs are cooked but still runny.
• Season with salt and pepper upon removing from the oven, then garnish with smoked salmon, capers, chopped chives and shallots.