Prepare the pastry and oven

Preheat the oven to 200°C / 180°C fan / gas 6. Keep the puff pastry chilled until you are ready to use it, as cold pastry is easier to handle and will puff better.

Line a baking tray with baking parchment.

Cook the eggs

Bring a pan of water to the boil. Carefully lower in the eggs and cook for 5–6 minutes, depending on their size and how soft you want the yolks.

Transfer the eggs straight into cold water and leave for 10–15 minutes. Once cool, peel them carefully.

Wrap the eggs

Cut the puff pastry into 2 rectangles, each large enough to fully wrap around one egg.

Place an egg in the centre of each pastry rectangle, then fold the pastry over to enclose it. Seal the edges neatly, using a little water if needed to help the pastry stick.

Press the sealed edges gently with the back of a knife to secure them and create a decorative finish.

Glaze the pastry

Mix the egg yolk with 2 tsp water to make an egg wash. Brush the pastry-wrapped eggs all over with the glaze.

Lightly score the tops with a knife to create a simple pattern, taking care not to cut all the way through.

Bake

Place the wrapped eggs on the lined baking tray and bake for 13–15 minutes, or until the pastry is puffed, crisp and golden.

Serve

Spoon your chosen sauce onto warm plates, then place the pastry-wrapped eggs on top. Serve whole or sliced in half, finished with fresh herbs if liked.