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Ingredients
1 (14 oz) Package frozen puff pastry, thawed
1 Tablespoon Dijon mustard
3/4 Pound ham, thinly sliced
13 Eggs
2 Tablespoons green onions, chopped
2 Tablespoons fresh parsley, chopped
1/4 Teaspoon salt
1/4 Teaspoon pepper
1 Tablespoon water
Instructions
Roll out half of the pastry, about 1" bigger than the bottom of 13" x 9" glass baking dish, lining the bottom & part of the sides. Spread evenly with mustard then top with half of the ham.
Break 12 of the eggs onto the ham. With a fork, pierce the yolks but do not stir yolks and whites together. Sprinkle with onion, parsley, salt & pepper. Top with the remaining ham.
Roll out the remaining pastry, placing it on top & sealing the edges onto the bottom pastry.
Beat the remaining egg with the water & brush this mixture over the top. With the tip of a sharp knife, make small slashes in several places in the top of the pastry.
Bake in a preheated 400�F oven for 25 to 30 minutes until the pastry is golden brown. Cut into squares to serve.