Pre-heat your oven to 200°C. Roll out the sheet of pastry and cut into two squares. Use the knife to score another square about 3cm away from the edges to make a border. Don't cut all the way through the pastry! Place the squares of pastry onto a baking tray. Next, crack one of the eggs into a mug and beat it up using a fork. Using a paper towel, pastry brush or your fingers, spread some egg on the edges.

Pull the tray out of the oven and crack an egg on top of each of the tarts. You might need to use a spoon to make a dip in the centre for the egg.  Get the tray back into the oven for another 10 minutes. Serve warm out of the oven or save it in the fridge for later.