Gruyere, Chorizo and Egg Tarts

• 1 sheet ready rolled puff pastry
• 75 g gruyere cheese, cut in to small cubes
• 2 small chorizo sausages, sliced
• 4 eggs
• 14 cup flat leaf parsley, chopped
• salt and pepper, to serve

1. Heat the oven to 200C.
2. Cut the pastry sheet into 4 equal parts and prick the tops with a fork.
3. Bake on baking tray for 10 minutes.
4. Gently press down the centre of each square and scatter the Gruyere cheese and chorizo over the top.
5. Crack an egg onto each and bake for 5-7 minutes, or until the eggs are softly set and the pastry is golden brown.
6. Scatter each one with parsely salt and pepper and serve.

pastry, gruyere cheese, chorizo sausages, eggs, flat leaf parsley, salt

Taken from www.food.com/recipe/gruyere-chorizo-and-egg-tarts-218016 (may not work)