Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Roll out puff pastry to a 5 1/2- by 20-inch rectangle that's about 1/4-inch thick. Trim edges and cut into four rectangular pieces. Repeat for the 2nd sheet, so you will have a total of 8 tarts.

Place puff pastry squares on a baking sheet and fold over edges to create a raised edge. Prick the bottom of the pastry with a fork so it doesn’t puff up while baking.

Bake pastry until puffed and golden, 18 minutes. Allow to cool for 2-3 minutes, and then with the back of a spoon, press the center of pastry shells to deflate it and create a well for the eggs.

Sprinkle cheese onto the center of pastry shells. Next, crack an egg into the well of each puff pastry shell. Repeat with remaining eggs and shells. On top of the eggs, evenly distribute the diced Canadian bacon, tomatoes, and lightly salt and pepper each rectangle. Optional to lightly sprinkle with Cayenne pepper (for color and a kick).

Bake until egg white is just set (it will be white) and yolk is still tender, 8 to 10 minutes. The outside crust will be a golden brown. Remove from the oven.

While the tarts are baking, make the hollandaise sauce according to the package directions. Keep it hot.

When ready to serve, plate each tart and drizzle the hot hollandaise sauce over the eggs. Add fresh cracked pepper and sprinkle with fresh chopped parsley and serve immediately.

Serve the remaining sauce sauce as a dipping sauce.