What You'll Need
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
3/4 cup Italian cheese blend (about 3 ounces)
12 slices (1/4-inch-thick) chorizo sausage or other smoked sausage
1/8 teaspoon chopped fresh Italian parsley
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 4 (about 5-inch) squares. Place the pastry squares on a baking sheet. Prick the pastry squares with a fork.
Bake for 10 minutes or until the pastries are golden. Using a metal spatula, press down the centers of the hot pastries to make an indentation. Spoon 3 tablespoons cheese in the center of each pastry. Top each with 3 slices of chorizo. Carefully crack 1 egg onto the center of each pastry.
Bake for 10 minutes or until the eggs are softly set. Sprinkle with the parsley, if desired.