Method

• 1.
  Preheat oven to 180°C.

• 2.
  Grease a 25 x 30 x 3cm baking tray. Line the base and sides using 2 sheets of puff pastry, tucking the pastry into the corners and carefully sealing the join down the middle. Refrigerate for 15 minutes.
• 3.
  Place bacon in a heavy-based frying pan over medium-high heat and cook until it starts to crisp. Set aside on paper towel to drain and cool. Sprinkle half the bacon into the pastry-lined pan and top with the cheese. Break 12 of the eggs over the cheese, then top with the remaining bacon and parsley.
• 4.
  Combine the remaining egg with 1 tablespoon water and use half to brush the pastry edges. Top with remaining 2 sheets of pastry, pressing the joins together to seal. Pinch the edges together. Brush the pastry top with remaining beaten egg.
• 5.
  Use a knife to make two air holes in the top, then bake in the oven for 45 minutes until golden. Set aside to cool for 10 minutes.
• 6.
  Serve the egg and bacon slice warm with tomato sauce.