Preheat the oven to 190 °C.

Roll out puff pastry on a floured surface until quite thin, and then cut out 8 rounds big enough to line muffin cups.

Lightly grease a muffin pan and line 8 cups with the pastry. Chill in the fridge for 15 minutes.

Place a few slices of chorizo in each pastry case, followed by a few leaves of rocket. Carefully crack an egg into each pastry case, season with salt and freshly ground black pepper and place in the oven to bake for 15–20 minutes, or until the pastry is golden brown and crisp and the egg is just cooked.

Remove from the oven and cool slightly before serving with extra wild rocket.