Bacon & Egg Puff Pastry Tart

Step 1: Preheat the oven to 220C/ 425F/gas 7. Lightly grease a baking tray.

Step 2: On a lightly floured surface, roll out the puff pastry to 1/4-inch thick and cut into a 30cm x 20cm (12-inch x 8-inch) rectangle. Place the pastry on the prepared baking tray.

Step 3: Using a paring knife, score a border 1cm (1/2-inch) from the edge of the pastry. Using a fork, prick the centre of the pastry.

Step 4: Brush the border with the beaten egg and refrigerate for 15 minutes.

Step 5: In a small bowl, stir together the crème fraîche and cheese, and season with salt and pepper.

Step 6: Spread the crème fraîche mixture onto the pastry, keeping the border clean. Place the bacon on top, slightly overlapping the slices.

Step 7: Bake the tart for 15 minutes, rotating the baking tray halfway through baking.

Step 8: Remove the baking tray from the oven and place it on a level, heatproof surface. Using a fork, prick any large air pockets in the pastry.

Step 9: Crack the eggs on to the tart, spacing them 5cm (2-inches) apart. Return the tart to the oven and bake until the egg whites are set and the yolks still soft, about 7-10 minutes.

Step 10: Transfer the tart to a platter, decorate with the chives, and serve immediately.