Brush puff squares with egg wash. Be careful not to go over the edges. Place bacon, asparagus and tomato in a square shape leaving 1 inch on each edge. Bake for 10 minutes. Make the shape, par bake for 10 minutes. Crack an egg in the middle of each tart, sprinkle with salt and pepper. Bake at again at 400°F until puff is rich golden brown and egg whites have set but yolk is still runny.
To make egg wash, use a ratio of 2:1 whole eggs:water. For example, for every pound of eggs used, add 8oz water. Mix together and add a pinch of salt if desired.