Preheat oven to 400°F (200°C).
In a large bowl, whisk eggs. Reserve 2 tbsp (30 ml) and set aside. Whisk cream cheese, chives and Dijon into eggs.
In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture and cook, stirring gently to form large curds, for about 2 minutes or until eggs are about three-quarters cooked. Transfer eggs to a large plate and let cool.
On a work surface, cut each 10 x 10-inch sheet of puff pastry into 4 squares. Divide ham ribbons equally between the 8 squares. Top each with a slice of Cheddar and one-eighth of the cooked egg. For each pastry, fold up 2 opposite corners of pastry onto middle of egg, overlapping and pinching to seal. Arrange each pastry onto a parchment-lined baking sheet, spacing them apart.
Brush pastries with reserved egg and sprinkle with poppy seeds.
Bake for 20 minutes or until pastry is golden.
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