- 1/ 4 cup unsalted butter
- 3 garlic cloves, minced
- 1 sheet of puff pastry, (thawed if frozen)
- 2 cups squash, such as butternut or red kuri, chopped
- 1 cup kale, chopped
- 1 large onion, sliced
- 6 eggs
- Kosher salt and freshly ground pepper, to taste
- Parmesan cheese, for garnish
Preheat oven at 375°F and line a sheet pan with parchment paper.
Melt butter at low heat and add grated garlic, salt, and pepper. Cook on low heat until fragrant, 2-3 minutes. Remove from heat and set aside.
Dust table with all-purpose flour. Roll out dough to fit sheet tray and then place on the sheet pan.
Brush the puff pastry with the garlic butter, leaving a 1/2 inch border free of butter. Add the butternut squash, onions and kale, creating 6 small divots (with a cup or large spoon) in the vegetables to place the eggs on later in a baking. Season with kosher salt and freshly ground pepper.
Bake for 25 minutes, then carefully remove from the oven and crack the eggs into the pre-made divots. Return to the oven and cook until the whites have set, but the yolks are still runny (or more, according to your liking), 8-10 minutes.
Remove from the oven and top with Parmesan cheese. Enjoy!