Enjoy lovely and delish brunch idea.

1. Preheat the oven to 400 degrees.

2. Line a baking sheet with parchment paper, set aside.

3. On a flat and clean surface, gently flatten out the puff pastry.

4. Using a pizza cutter, cut the puff pastry into four equal squares.

5. Using a sharp paring knife, very carefully cut a line (don’t cut all the way through the dough…you want to create a little break in the surface so that a ridge forms while the tarts bake…) about half an inch inside the edge of each square.

6. Using a fork, prick the inside of this new square several times.

7. Place each puff pastry square on the baking sheet.

8. In a medium bowl, combine the crème fraîche and cheeses, mixing until well combined.

9. Gently place and spread about 1-2 tablespoons of the cheese mixture onto the center of each puff pastry square.

10. Sprinkle the cheese with the chopped spinach and shallots (as much or as little as you desire.)

11. Bake until the pastry is lightly puffed and golden, about 15 min.

12. Meanwhile, melt the butter or oil in a frying pan over medium heat.

13. Cook your eggs, sunny side up, as desired (I find that cooking the eggs in a deep-bottomed fry pan and then covering them for about a minute or so while frying helps cook them evenly-I have a severe dislike for runny whites. I personally have the most success this way.)

14. Top each tart with a fried egg, garnish with scallions and salt and pepper, to taste. Serve immediately.

Enjoy!