GETTING READY

1.Preheat your oven to 400 degrees F.

MAKING

2.Roll out the thawed puff pastry on a floured piece of parchment and cut it into 4 rectangles.

3.Put the parchment paper on a sheet tray. Using a fork pierce the center of the puff pastry, leaving a half inch border around the sides untouched.

4.Put the puff pantry in the oven and let it cook for 10 minutes.

4. While the puff pastry is cooking heat up a saute pan over medium high. Add the butter and once melted add the shallot, cooking for about 5 minutes.

5.To the shallot add the minced garlic and asparagus pieces. Let it cook stirring often for another 5 minutes.

6.Add the frozen peas, red pepper flakes, lemon zest, salt, and pepper and let it cook for another 2-3 minutes.

7.Using a spoon push down the center of the cooked puff pastry and add a few spoon fulls of the asparagus mixture.

8.Crack an egg on top of the mixture very slowly. Beware: the egg has a tendency to want to run everywhere.

9.Once all of the eggs are on top sprinkle them with some salt, pepper, and crumbled feta and put them into the oven to let them cook for another 12-14 minutes, or until the egg whites are set up but the yolk is still runny.

SERVING

10. Pair it with a mimosa and you have the perfect brunch. Yum!