Preheat oven to 400 degrees F and line a half-sheet baking pan with parchment.

Mix Parmesan cheese, créme Fraiche, and chopped fresh parsley in a small bowl. Season with salt, pepper; set aside.

On a lightly floured surface, roll out thawed puff pastry sheet into a large rectangle that fits on the baking sheet. Score the puff pastry with a knife to create a 1-inch border. Dock the interior puff pastry rectangle with a fork. Then brush the border edges with one beaten egg. Refrigerate dough for 10 minutes to create maximum rise.

Spread the créme Fraiche mixture in the center of the pastry. Place bacon strips or chopped bacon over the cheese mixture. Bake for 15-20 minutes or until the pastry is puffed and golden brown and the bacon is cooked through. Remove from the oven.

Poach the eggs: While the pastry tart is baking, poach the eggs. Here's a post on how we poach eggs.

Remove the tart from the oven, season with salt and pepper to taste, and an optional sprinkling of red pepper flakes. Top with poached eggs and garnish with arugula, watercress, or microgreens. Serve immediately.