Puffy Eggs

Directions

1. Line a baking sheet with parchment paper. In a small bowl, whisk 1 egg with the heavy cream. Then lay the sheet of puff pastry on a floured surface and cut out 4 circles with a 3-inch cookie cutter, biscuit cutter or rim of a medium-sized drinking glass.
2. Use a rolling pin to roll out 4” circles. Gather the pastry scraps, roll them out, and repeat so you have eight 4-inch circles. Use the cookie cutter to score a smaller 3” circle in the center of each pastry, leaving a ½-inch border around the edge.
3. Place the circles, spaced evenly apart, on the prepared baking sheet. Prick the centers with a fork, then chill the circles for 15 minutes. Preheat the oven to 400 degrees.
4. Once the pastry is chilled, brush each circle with some of the whisked egg mixture. Bake until the edges start to rise and barely turn brown, about 7-8 minutes.
5. Remove the pastry from the oven, re-prick each circle to deflate the centers, and if necessary create a depression in the center with the back of a spoon making a nest for the egg.
6. Carefully crack 1 egg into the center of each circle, making sure not to break the yolk or let the white flow over the raised edge. Season with salt and pepper and return the pastry to the oven. Bake for another 9 to 10 minutes, until the egg whites are fully cooked, the yolks slightly set and the pastry is a golden brown.
7. Remove the pastries from the oven, top them with the chopped tarragon, and serve.