Cook the bacon to your desired crispiness, then chop into pieces and set aside. You can do this by placing the bacon on a baking tray under the grill/broiler for about 10 minutes, or until crispy. Alternatively, cook in a frying pan.

Preheat your oven to 200°C (400°F) and line a large baking tray with baking paper. Cut the puff pastry into 4 equal squares and arrange on the prepared baking tray. Score a border around the edges of each square, then prick the middle all over with a fork. Crack one egg into a small bowl and beat well, then brush the beaten egg over each pastry square. Sprinkle the sesame seeds or everything bagel seasoning around the edges.

Bake for 15 minutes, or until lightly golden brown. Remove from the oven and use the back of a fork to gently press down the middle of each tart to create a flat base.

Scatter the dairy free cheese and chopped bacon over each tart, leaving a small indent in the centre for the egg. Crack the remaining eggs one at a time into a small bowl, then gently slide one onto the centre of each tart.

Return the tray to the oven and bake for a further 8–10 minutes, or until the eggs are cooked to your liking.

Finish with chopped chives and a season of salt and pepper. Serve straight away while the pastry is still flaky and warm.