Preheat oven to 180C/350F. Spray a baking tray lightly with oil.

Separate the egg yolk and whites of one egg. Place the yolk in a bowl and place the whites in another bowl.

To the egg yolk, add the mustard, sour cream, 1/3 cup cheese, salt and pepper. Mix then set aside.

Lightly whisk together the egg white leftover from the Cheese Spread (above) with the remaining 4 eggs.

Cut the puff pastry in half. Use a knife to score a 1cm / 1/3" border (see photo below). (Note 1) Transfer to baking tray.

(Optional) Dip a brush into the egg mixture and lightly brush over the border (makes it extra golden).

Spread the Cheese Spread within the border. Sprinkle over the remaining cheese.

Bake for 20 minutes or until golden and the edges are puffed. The cheese centre will bubble and puff up while in the oven, but will settle down once out of the oven

While the pastry is baking, make the Toppings (below).

Remove from the oven. (Note 2) Divide the scrambled eggs between the tarts, staying within the border. Top with mushrooms then pile the bacon on.

Bake for a further 5 minutes or until the puff pastry is a deep golden brown.

Remove from oven and serve immediately!

Melt butter in a non stick frypan over medium heat. Add the eggs and leave them for 20 seconds until starting to set, then slowly start folding them in from the outside in. Stir gently and continue folding until just set but still wet. Season with salt and pepper then remove from the frypan.

Return frypan to the stove and increase to high heat. Add the bacon and cook until light golden brown. Remove from the pan but reserve bacon fat (drain if there is excess).

Add the mushrooms to the bacon fat and cook for a few minutes until softened but not soggy. Sprinkle with salt and pepper. Remove skillet from the stove and set aside (you can leave the mushrooms in).