Preheat oven to 400 and line a baking sheet with parchment paper.

Cook the bacon over medium-high heat until crisp. Remove from pan and place on a paper towel to absorb excess oil. Once cooled, crumble and set aside.

Unroll the puff pastry and cut out 2 circles on each sheet that are about 5 inches in diameter (I used a wide mouthed plastic cup to do this). Transfer to the parchment lined baking sheet and, without cutting all the way through, make a 1/2 inch border around each circle. Prick the inner circle with a fork a few times and refrigerate for 15 minutes.

Remove from refrigerator and add bacon and cheese to the inner circles of each puff pastry disc. Bake for 8 minutes, until the border has risen. Remove from oven and ,using the back of a spoon, press the centers back down gently if necessary.

Break one egg into a small bowl, then pour into the center of the puff pastry plate. Repeat with each egg/plate. Season with salt, pepper and parmesan cheese.

Bake for an addition 6-7 minutes until the eggs are set and the puff pastry is golden brown. Garnish with parsley.