• Plant-based smoked bacon
• 2 sheets frozen puff pastry
• 9 eggs
• 4 tbsps. tomato chutney
• 1 cup cheddar grated
• Chives for garnish

[fusion_gallery order_by="desc" aspect_ratio="custom" custom_aspect_ratio="80" columns_medium="0" columns_small="0" columns="3" lightbox="yes" load_more_btn_span="no" button_alignment="center" caption_style="off" caption_title_tag="2" caption_align_medium="none" caption_align_small="none" caption_align="none" hide_on_mobile="small-visibility,medium-visibility,large-visibility" picture_size="fixed" dynamic_params="eyJtdWx0aXBsZV91cGxvYWQiOnsiZGF0YSI6ImFjZl9nYWxsZXJ5IiwiZmllbGQiOiJnYWxsZXJ5In19" limit="-1" border_radius="8px" column_spacing="16" margin_bottom="40px" aspect_ratio_position="50% 44%" /]

• Fry off the plant-based bacon in a pan for about 5 minutes. Don’t let it get too crispy, it will continue to cook in the oven. Set aside.
• Cut each pastry sheet into quarters and lay them flat on a baking tray, making sure they aren’t overlapping. You may have to use two trays. Brush each square with egg wash. Cook at 180 for 6 minutes.
• Take them out and gently press down the center with a spoon. In the dent, spread a thin layer of chutney, sprinkle some cheese, salt and pepper, and carefully crack an egg into it. It helps to crack the egg in a small bowl first and then pour it in.
• Then sprinkle with some plant-based bacon and pop back in the oven for another 10-12 minutes depending on how you like your eggs cooked.
• Garnish with fresh chives.