Preheat oven to 400F and line a baking sheet with parchment paper.
2
Lie thawed puff pastry out onto parchment paper. Gently cut lines about 1/2” from the edges to form a border (without going through the dough completely). Whisk 1 egg and brush it all over the puff pastry.
3
Bake the dough for 10 minutes.
4
Dice the ham steaks and cook in a small pan over medium heat until lightly browned. Set aside.
5
Add oil, leeks, and a pinch of salt to the small pan over medium heat and cook, stirring frequently until they have softened and lightly browned.
6
Sprinkle about 1/2 c. Of the cheese on the bottom of the puff pastry within the border, then spread the leeks and ham all over evenly.
7
Make 6 small wells into the ham and leeks and crack an egg into each one (it’s okay if the white leaks over the side).
8
Sprinkle with remaining cheese and a little cracked black pepper.
9
Bake for another 18-22 minutes until the eggs are cooked to your liking. (Use foil or parchment over top of the pastry if the eggs aren’t yet cooked but the pastry is getting too browned). The kids like their eggs cooked through so that is what we did here, but cook 1-2 minutes less to make them runny!
10
Sprinkle with parsley, if desired, and cut into 6 pieces.
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