Defrost the puff pastry in the refrigerator if possible. If needed, thaw it on the countertop while keeping it chilled.

Preheat your oven to 200°C (390°F).

Heat olive oil in a frying pan over medium heat.

Add the chopped turkey ham and diced onion.

Cook for 10–15 minutes until the onions are soft and lightly caramelized. Stir occasionally.

Remove from the heat and allow the mixture to cool.

Line a baking tray with baking paper.

Cut the pastry sheet into approximately 12.5 cm (5-inch) squares.

Arrange the pastry squares on the baking tray.

Divide the turkey ham and onion mixture among the pastry squares.

Make a small well in the center, leaving a border around the edges.

Fold the pastry edges upward and press gently to secure. Brush with egg wash if desired.

Carefully crack one egg into the center of each pastry.

Bake the Bacon and Egg Galettes for about 10 minutes or until the pastry is golden and the egg reaches your preferred doneness.

Season with sea salt, black pepper, and garnish with fresh parsley before serving.