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Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
Roll out your puff pastry and cut each sheet into 8 equal rectangles (16 total).
Score a border ½ inch from the edge of each rectangle (don’t cut all the way through). This will help create a raised crust.
Make egg wash: Beat one egg with 1 tbsp heavy cream (if using). Brush onto the scored edges.
Sprinkle the edges with Everything But the Bagel seasoning.
Bake pastry for 10 minutes. Meanwhile, cook and chop your bacon.
Remove pastry from oven and use the back of a spoon to gently press down the center of each one to create a 'well.'
Add filling: Place 1 tsp Boursin cheese in each center. Surround it with a ring of shredded white cheddar.
Crack an egg into each center well. (Tip: Crack into a small bowl first to prevent shell issues!)
Top with bacon crumbles.
Bake again for 10–14 minutes, until the eggs are cooked to your liking.
Cool slightly and serve warm!