Allow the puff pastry sheet to thaw enough for it to be workable, note quite room temp, but almost. Whisk the eggs together with a dash of water and then cooked them in classic scrambled fashion.
When the pastry is ready to work with, unfold the sheet (the one we used came in thirds). Cut the full sheet into three long pieces following the fold lines already there. Then cut those pieces in half. This should leave you with six pieces that are about 2.5 inches wide and 4 inches long.
Use a sharp knife or edged item to make downward cuts on the outer 1.5 inches on each side from the center (see images).
Fill the center, uncut, area with the cooked scrambled eggs and sprinkle with the crispy bacon.
Start at the top and fold over one side, then cross over the next pieces from the opposite side, follow this back and forth all the way down to the bottom, tuck the bottom pieces in well so they stay put and don’t puff up and out of the braid while baking.
Bake for about 12-15 minutes at 375 degrees or until the pastry has really increased in size and is golden brown.