Egg Wellington with Spinach and Bacon

Bring a pot of water to a boil. Carefully lower the eggs into the water and cook for 6-7 minutes for a soft-boiled egg with a runny center. Alternatively, you can poach the eggs for a similar result. Or use pre-boiled Eggland's Best Classic Eggs (4). Once cooked, cool the eggs immediately in an ice water bath to stop the cooking process. Peel the eggs and set them aside.

Lay 2-3 Spinach Leaves (12) flat on a clean surface, slightly overlapping each other. Season the spinach leaves with a pinch of Salt (to taste) and Ground Black Pepper (to taste).

Then, carefully place each peeled boiled egg in the center and wrap the spinach around the egg, ensuring it's completely enclosed.

Take one strip of cooked Bacon (8 slices) and wrap it horizontally around the spinach-wrapped egg, securing the spinach in place.

Take a second strip of bacon and wrap it vertically around the egg, crossing over the first strip to further secure everything. This creates a nice bacon-wrapped shell.

Roll out the Puff Pastry (1 sheet) on a floured surface. Cut the pastry into squares, large enough to fully wrap the eggs. Brush a thin layer of Dijon Mustard (1 Tbsp) on the center of the pastry.

Place the bacon-wrapped egg in the center of each puff pastry square. Carefully fold the corners of the puff pastry over the egg to create a little package, pinching the edges to seal the pastry.

Beat the remaining Eggland's Best Classic Egg (1) and brush it over the top of each pastry to create a golden finish when baked.

Preheat the oven to 400 °F (200 °C). Place the Wellingtons on a baking sheet lined with parchment paper.

Bake for 20-25 minutes, or until the puff pastry is golden and crisp.

Once baked, remove from the oven and allow the Wellingtons to cool for a minute. Slice in half to reveal the egg and garnish with Fresh Parsley (to taste) if desired. Serve immediately.