Thaw frozen puff pastry per the package instructions.

Preheat oven to 400°F and line a baking sheet with parchment paper and set aside.

Unfold and place one thawed sheet of puff pastry onto a lightly floured, flat surface. Lightly roll the puff pastry dough with a rolling pin to help remove the creases from being folded in the box.

Cut the sheet of puff pastry dough into four equal-sized squares, brush of any excess flour, and place each square onto the prepared baking sheet.

Place a ramekin in the center of each puff pastry square.

Crack an egg into a small dish, whisk it, and add an egg wash to the puff pastry that is exposed around the ramekins (do this by brushing the egg onto the puff pastry with a pastry brush).

Bake the puff pastry squares with the ramekins on them for 10 minutes, until very lightly browned and puffed up around the ramekins to create a well.

Take the baking sheet out of the oven and remove the ramekins from the puff pastry squares (note: if they stick, gently run a spoon around the edge of the ramekin to loosen it).

Add a slice of coppa ham and sprinkle of shredded parmesan cheese to each square. Then very carefully pour a cracked egg into each well. Top each egg with a pinch of salt and pepper.*

Gently place the tray back into the oven and bake for another 10 minutes (or until the eggs are set to your liking).

Remove the egg tarts from the oven and serve immediately. Enjoy!