Preheat oven to 425 degrees F.
Roll out the pastry on a floured surface until it reaches a 12×12 inch square.
Cut into four 6 inch squares.
With a dull knife, score the pastry ¼” on all sides creating a square, being careful not to cut through the pastry.
Transfer the pastry to a parchment lined baking sheet. Brush tops of pastry with the beaten egg. Set aside (you may refrigerate it, if you want to use it later)
Crumble sausage and cook in a large skillet over medium heat until done. Do not drain.
Remove sausage with a slotted spoon and set aside in a bowl.
Add 1 tablespoon of olive oil to skillet with shallots and mushrooms and saute for 5 minutes (Add the additional 1 tablespoon of olive oil if necessary).
Add garlic and cook an additional 1 to 2 minutes, or until fragrant.
Add thyme, salt and pepper and gently toss until mixed. Remove from heat and set aside.
Generously layer pastry with crumbled goat cheese, being sure to keep ingredients within the ‘frame’.
Top with crumbled sausage, then spinach and top with the mushroom and onion mixture.
Be sure to leave a well or indentation in the middle (for ease in placing the egg).
Bake for 10 minutes, then remove from oven and crack an egg into the center of each pastry.
Place back in oven and bake 10-12 minutes or until egg is set.
Remove from oven, garnish with thyme, sprinkle with salt and pepper and serve!
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