Bacon, Egg and Cheese Galette

Preheat the oven to 400 F.

In a saucepan over medium heat, fry the bacon slices until golden brown. Cut the bacon into chunks then set aside.

Cut out the puff pastry sheet into 8 equal squares. Lay each square evenly spaced apart on 1-2 sheet pans lined with parchment paper.

Using a knife, trace a rectangle in the inside of each cut pastry. Do not cut into the pastry all the way.

Poke holes in the center rectangle of the puff pastry with a fork and brush the edges with egg wash (1 whisked egg with a teaspoon of water).

Lay a few bacon pieces on top of the puff pastry. Sprinkle the cheese evenly in a circle on the ham and leave a space in the center to crack the egg into. Place in the oven and bake for 10 – 15 minutes until the edges are beginning to puff.

Remove from the oven, use the back of a spoon to press a slight divot into the center of the puff pastry and crack the eggs into each well. Season egg with kosher salt and ground black pepper.

Bake for an additional 10 – 15 minutes until egg whites are set and puff pastry is golden. Remove and garnish with red pepper flakes.

Serve immediately.