Prep time 10 mins Cooking time 20mins Serves 4 200g ready-rolled puff pastry, thawed 1 egg, beaten FOR THE TOPPING 1 tbsp white vinegar 4 fresh eggs ½ tsp oil 150g beef bacon, cut into batons 350g tomatoes, halved Fresh basil leaves, to garnish Preheat the oven to 200°C.
Cut the pastry into 4 squares. With a small knife score a 1cm border around each square. Brush all squares with egg and bake in the oven for 15 minutes or until golden and puffed up. To make the filling, place a pan filled with water on the stove. Add a big pinch of salt and the vinegar and bring to the boil. Stir with a wooden spoon until a vortex is created, then crack an egg into a teacup and drop into the water. Cook for 2-3minutes, remove with a slotted spoon and repeat with remaining eggs.
Sauté bacon in oil in another pan until golden. Drain on paper towel. Toss in the tomatoes and sauté until slightly soft. Remove pastry squares from oven and allow to cool slightly. Gently press in the centre to form a slight hollow. To assemble, place a square on a plate, top with a few tomatoes and a poached egg. Sprinkle with some bacon and season. Garnish with basil. Serve immediately.