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Preheat the oven to gas 6/200°C/fan 180°C. Cut the pastry into a large heart shape – approximately 30x30cm. You can save any excess pastry for another recipe.
Using a sharp knife, score a line 1cm from the edge to create a border, then transfer to a nonstick baking sheet.
Mix together crème fraîche and egg yolks in a bowl. Season well. Spoon the mixture onto the pastry, being careful not to go over the border.
Scatter in bacon and tomatoes to the heart, leaving a gap in the middle for the eggs. Top with a sprinkle of parsley.
Beat 1 egg and brush the pastry border with it. Bake on the middle shelf for 18 minutes until lightly golden, then crack the remaining eggs into the centre.
Bake for a further 10-12 minutes until the eggs are cooked through and the pastry looks deeply golden. Scatter with the basil leaves to serve.
