Directions

1. Preheat oven to 400 F and place a sheet of parchment paper onto baking sheet.
2. In a medium bowl mix goat cheese, cream cheese, thyme, basil, tarragon and black pepper until creamy. 
3. Unroll the thawed puff pastry on a floured surface. Divide pastry into 4 squares. 
4. Spread 1 tablespoon of the cheese and herb mixture evenly onto each pasty, leaving a 1-inch border. 
5. Roll the edges under on each pastry and pinch the corners. This will keep the egg from spilling over the edge when baking. Beat 1 egg and brush each pastry with the egg. Transfer to prepared baking sheet and bake for 10 minutes. 
6. While baking the puff pastry, cook your bacon according to package directions and set aside.
7. Take the pastries out of the oven. Layer each pastry first with 1 slice of bacon, 1 uncooked egg and 2 slices of tomatoes. Top with salt and pepper.  Bake for 13-14 minutes until the egg is cooked. The egg yolk will be a little runny. 
8. Garnish with parsley and serve warm.