These little tarts are so versatile – fill them with your favourite brunch foods and you're good to go!
Preheat the oven to 180oC/Gas Mark 6. Line two baking trays with Bacofoil® The Non-Stick Kitchen Foil (this will ensure the pastry won’t stick to the foil).
Unroll the pastry and trim the edges, then cut into 4 rectangles. Carefully transfer 2 rectangles onto each tray. Use knife to score an inner rectangle about 1cm (1⁄2in) in from the edges, but don’t cut all the way through. This helps the pastry puff up at the edges. Brush the edges only with a little milk.
Mix the crème fraîche with the cheese and most of the chives, then spread onto the middle rectangle of each tart. Add the cherry tomatoes and bacon pieces. Bake for 10 minutes until puffed up but not quite cooked, then remove from the oven.
With a teaspoon, push the bacon and tomatoes to the sides to make a well in the middle of each tart. Carefully crack an egg into each. Using your fingers, sprinkle a few drops of water onto each yolk. Return the trays to the oven for a further 7-8 minutes until the eggs are just cooked. You can place a small piece of Bacofoil® loosely over the eggs for the last few minutes to stop them drying out. Season with black pepper and sprinkle with a few chives before serving.