Pepper Jack Upside Down Puff Pastry

Cut the red bell pepper and jalapeños small diced, mix them with the diced onion. Place this mixture on a sheet pan lined with parchment paper, distributing it into six separate piles. On top of each pile, place one slice of pepper Jack cheese. Cut the puff pastry into six equal parts and cover each vegetable-cheese pile with one part of puff pastry. Brush the top of the pastry with olive or cooking oil and sprinkle some of the zesty anything seasoning on top. Bake at 380°F (193°C) for 15 minutes or until golden brown and crispy.

To make the poached eggs, in a pot with water on medium heat, carefully add each egg, straining them first if desired, and place them straight from the strainer into the water. Cook until the whites are firm. Take out each egg and place it over paper towels to get rid of the excess water.

When the pastries are done, carefully flip them over. Place two poached eggs on top of each and add another slice of pepper jack cheese. Put it back in the oven until the cheese melts.