Instructions

• Preheat the oven to 400˚F. Line two sheet pans with parchment paper.
• Gently roll each sheet of puff pastry to roughly 10 x 11 inches, then cut each sheet into 4 rectangles. Transfer the rectangles to prepared sheet pans.
• Use a paring knife, score a ½ inch border around the edges of each rectangle. Don't cut all the way through.
• Spread about 1 teaspoon of dijon mustard in an even layer in the center of each rectangle, then sprinkle with a small amount of fresh thyme. Top with a small handful of shredded cheese, then arrange the ham slices around the center, leaving a well for the egg.
• Brush the exposed edges of each puff pastry rectangle with egg wash.
• Bake for 10 minutes, until the cheese is melty and the puff pastry just starts to lightly brown. Remove from the oven. Use the back of a spoon to create a well in the center of each rectangle.
• Crack an egg in the center of each pastry. Season with salt and pepper to taste.
• Return to the oven for about 10 minutes, until the whites of the egg are cooked through and the yolk is still runny.
• Garnish with chives, and enjoy warm!