Step-by-Step Instructions

1. 1.Cook Bacon

   In a fry pan over medium to high heat, add a little oil and cook 3 strips of bacon (cut into chunks) for 2-3 minutes until lightly browned. Drain the cooked bacon on paper towel and set aside.

2. 2.Prepare Puff Pastry

   Place one sheet of thawed, ready-rolled puff pastry onto a baking tray lined with non-stick baking paper. Using a sharp knife, make a small indent (do not cut all the way through) about 2 cm (half an inch) from each edge to create a border.

3. 3.Add Sauce

   Spread 2 tablespoons of semi-dried tomato pesto sauce evenly within the scored border of the puff pastry.

4. 4.Brush Border

   Brush the puff pastry border with the beaten egg.

5. 5.Add Bacon

   Arrange the cooked bacon pieces on top of the pesto sauce within the border.

6. 6.First Bake

   Place the baking tray into a preheated oven at 200°C (400°F) for about 10 minutes, or until the pastry edges puff up and turn golden.

7. 7.Add Eggs

   Remove the tart from the oven. Crack 4 eggs one at a time into a cup, then gently pour each egg onto the tart, placing one in each corner.

8. 8.Second Bake

   Return the tart to the oven for another 10 minutes, or until the egg yolks are cooked to your desired firmness (firm or runny).