Preparation

• Preheat oven to 400 degrees.
• Crack 6 eggs into a small bowl and whisk for 30 seconds. Add hot sauce and 2 pinches of salt and whisk again.
• Add ½ tablespoon of salted butter to a nonstick pan and turn the heat to medium-low. Once the butter melts, add the whisked eggs and cook slowly, stirring continuously, until small curds start to develop.
• Add cheese (saving a little less than a ¼ cup for later) and continue cooking for a few minutes more, until a semi-firm cheesy egg custard develops. Scoop eggs into a bowl and set aside.
• Add the remaining ½ tablespoon of butter to the nonstick pan and add the onions and a pinch of salt and cook over medium heat; stirring often for 10 minutes. Add balsamic glaze and stir for 1 minute more until absorbed. Add sausage and cook for 1-2 minutes until heated. Set aside.
• Sprinkle some flour on a clean work surface. Remove puff pastry from the wrapper and roll out the bottom sheet on the floured surface. Cut it into 6 rectangles and arrange on a parchment-paper-lined baking sheet.
• Fill each puff pastry evenly with the cheesy eggs and the sausage and onion mixture. Dab the whisked egg white around the edges of each filled puff pastry.
• Roll out the other piece of puff pastry and cut into 6 more rectangles. Cover the top of each pop tart with the puff, creating 2 tiny holes on each one for steam to release. Seal and crimp each one shut with the edge of a fork.
• Brush each puff pastry with the whisked egg white and sprinkle generously with everything bagel seeds. Lightly sprinkle the remaining cheese on top and then bake for 20 minutes, rotating the tray halfway until golden brown.