2Mix gruyere cheese and créme fraiche in a small bowl. Season with salt and pepper to taste. Set aside.
3Toss arugula, olive oil, and lemon juice in a medium bowl. Season with salt and pepper to taste. Set aside.
4Roll out puff pastry sheet on lightly floured surface to make a large rectangle just smaller than a half sheet pan. Place on Silpat or parchment paper in sheet pan. Create border by scoring with a knife, an inch from the edges. Dock the dough by poking holes with a fork in the center area. Brush the border edges with egg wash. Refrigerate dough for 10 minutes.
5Spread cheese mixture in center rectangle of the pastry dough. Stagger bacon on top, leaving space for eggs. Bake for 12 minutes. Remove from oven.
6Crack eggs and place in between bacon on the tart. Bake for 7-10 minutes until egg whites are set and yolks are your desired doneness.
7Garnish with arugula salad and chives. Serve immediately.