Rich and golden, these crispy bacon and egg slices are a great idea for weekend breakfasts or brunches - and they're super easy to make.
1. Unroll a sheet of pastry (use puff for crispiness), cut into 6 even squares and arrange on a parchment lined baking tray. Stamp out the centre of each square with a 6.5cm ring cutter, replacing the circle back into the middle, and brush with beaten egg for colour.
2. Bake at 220°C/200°C fan/gas mark 7 for 10 minutes, then push the centres in a little and crack in 6 medium eggs for richness. Bake again, covered in foil, for 15 minutes.
3. Remove the golden pastries from the oven and garnish with a rasher of crispy bacon to bring smokiness.