Savory Breakfast Squares

Preheat oven to 400°F and line a baking sheet with parchment paper. Unfold the defrosted puff pastry sheet and gently roll it with a rolling pin to even out the surface. Cut it in half horizontally and vertically to create 4 equal squares. Using a knife, score a shallow 1/2-inch border along the edges of each square without cutting all the way through. Transfer to the baking sheet about an inch apart.

Cut each bacon strip in half. Lay two halves diagonally across each pastry square in an X shape. Whisk together one egg with a tablespoon of water for an egg wash. Brush the exposed pastry edges with the egg wash for a golden finish.

Place the baking sheet in the oven and bake for 10 minutes until the pastry starts to puff and turn light golden.

Remove from the oven. Using the back of a spoon, gently press down the center of each square to create an indentation. Crack one egg into the center of each square and sprinkle with salt. Return to the oven and bake for 10 more minutes until the pastry edges are deeply golden and the egg whites are set.

Remove from the oven and garnish with chopped chives. Serve immediately while the pastry is hot and crispy.