Preheat oven to 400°F and line a large baking sheet with parchment paper. When the puff pastry is thawed and ready to use, drizzle a bit of olive oil in four evenly-spaced places on the baking sheet to serve as the base of your pastries.

Pull the Just Egg Folded from the freezer and remove the folded eggs from their packages. Slice the tomato thinly and arrange 1 to 3 tomato slices (depending on the size of your tomato) closely overlapping one another on each of the oil drizzles, followed by a Just Egg Folded. It’s okay if the tomato sticks out from under the egg a bit – the tomato will shrink as it cooks.

Cut four servings of the puff pastry into rectangles (a standard sheet is about 6 servings). With a rolling pin, roll them out to size such that the piece covers the Just Egg Folded completely with about ½-inch border around the edges. Place each piece of pastry on top of the Just Egg Folded and press down all four sides.

In a small bowl, whisk 2 tablespoons of pourable Just Egg with 2 tablespoons of water to make an egg wash. Use a pastry brush to coat the top of each pastry.

Bake for about 20 minutes, until the pastry is golden-brown around the edges. Use a thin spatula to gently flip them onto a cooling rack.

Sprinkle each with Italian seasoning, salt and pepper. Enjoy immediately.