1. Preheat the oven to 200°C fan forced. Line a large oven tray with baking paper. Cut the pastry sheet into 6 even rectangles (8cm x 12cm). Use the tip of a sharp knife to cut a 1.5cm border in the pastry but without cutting all the way through. This will allow the pastry to form a vol-au-vent-style casing for the egg.
2. Place on an oven tray. Whisk one of the eggs and brush around the border section of pastry pieces. Bake for 12-15 minutes or until puffed and golden. Cool for 2 minutes. Use the back of a spoon to press down the centre of the puffed pastry leaving a border around the sides.
3. Reduce the oven to 180°C. Spread pesto over the base of each pastry. Top with half of the grated cheese and ham.
4. Make a well in the centre of cheese and ham. Break an egg into it. Sprinkle the remaining cheese on top.
5. Bake for 15-18 minutes until egg white has set. Serve topped with relish and chives if using.

Air Fryer Method

1. Line the air fryer base with a sheet of baking paper. Make pastries as above in Step 1. Cook three pastries without filling at 180°C for 4-5 minutes until puffed and golden. Turn over and cook the bases for 1 minute.
2. Remove pastry cases to a clean board to assemble. Repeat air frying the remaining 3 cases. Press down the puffed centre of pastries and top with filling as above in step 3. Air fry, three at a time, at 160°C for 8-9 minutes or until the egg is set.