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Turkey Egg & Cheese Danish

Turkey, egg and cheese breakfast danish
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Ingredients
  

  • 1 sheet puff pastry - cut into 4 squares
  • 6 slices Thick cut turkey - or protein of your choice
  • 4 eggs
  • ½ cup shredded cheese
  • 4 tsp Mayonnaise
  • 1 tbsp chopped fresh chives
  • Garlic salt - to taste

Instructions
 

  • Unfold the puff pastry and roll it out to flatten the folds.
  • *If you are using frozen puff pastry be sure to take it out 2 hours before (or defrost overnight in the fridge)to let it thaw organically*
  • Cut the pastry into 4 even squares. *You can use just one if you are making it for yourself. Freeze the other 3 squares for next time.
  • brush 1/2 tsp mayonnaise on each square
  • Break up the turkey into small pieces and arrange them in a circle. Leave a open spot in the middle for the egg.
  • Fold the corners of the pastry towards the middle and brush the top with the rest of the mayo
  • bake the pastry at 450° for 15 minutes until the pastry starts to puff.
  • Remove from the oven after 15 minutes and crack a whole egg into the center of the pastry where the turkey formed the pocket.
  • Sprinkle the cheese and chives evenly on top of each pastry. Dust with garlic salt.
  • Stick the pastry back into the oven for 10-15 minutes or until the egg yolk is at your desired doneness.

Notes

Tips:
I like to cook the pastry on the lower end of the 10 minutes so I can still have a runny yolk when it is done. 
You can substitute the mayo for butter. However, you don't really taste the small amount of mayo on the pastry after it is cooked.