1)  Thaw one pastry sheet at room temperature for about 30 minutes. Preheat oven to 200°C.

2) Preheat a large skillet over medium heat for about 2 minutes. Add Dewfresh smoked Back Bacon and cook for about 1-2 minutes on each side.  Remove bacon strips to a paper towel-lined plate.

3) Meanwhile, crack eggs into a medium bowl and whisk for 1-2 minutes. The longer you whisk, the fluffier the eggs will be.

4) Add some oil to a pan and add the eggs on low heat.

5) Cook and drag spatula through eggs until they begin to break up and solidify. Cook until they are mostly solid, but still slightly runny. Remove from heat and season eggs with salt and pepper to taste.

6) Spread pastry sheet out on a parchment sheet. Spread pesto evenly over the top of the pastry. Lay bacon strips side-by-side.

7) Spread egg evenly on top of bacon. Sprinkle mozzarella on top.

8) Starting at the side closest to you, roll up like a swiss roll. Cut into slightly thick slices. Lay slices flat on baking sheet.

9) Bake in oven for 18-20 minutes until edges of puff pastry begin to brown. Serve warm.