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.