With the thawed puff pastry sheet still folded, cut in half. Open and cut each half into 3 cutting along the crease to make 6 rectangles.

In a small bowl, whisk 1 of the eggs with a teaspoon of water. Brush the egg wash over the top of each pastry rectangle.

Place as many pastry rectangles as you can in your Air Fryer depending on the size of your fryer. I can fit two. Don’t overcrowd.

Cook at 380°F for 12 minutes, or until golden brown. Remove and repeat the process until all pastries are cooked. Allow to cool for a couple moments.

Using a sharp knife, cut another rectangle within the pastry (you want to cut the outline of a rectangle through the top layers of the pastry, leaving the bottom of the pastry intact--so you are basically creating a well for the egg to sit in). With your fingers, push the middle of the pastry (the part inside the rectangle you just cut) down into the pastry to create a well.

Transfer the pastry back to the air fryer. Break an egg into the well of each.

Top with shredded cheese and bacon.

Cook again at 380°F for 5 minutes, or until the egg white is cooked through and yolk is cooked to liking. I like for the white to be fully set and the yolk to still be a bit runny.

Serve seasoned with salt and pepper and garnished with chopped green onion and fresh herbs if desired.