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Preheat your oven to a hot 425°F (220°C).
Slice your thawed puff pastry into 6 equal portions for individual tarts.
Brush each pastry piece with pesto and top with a piece of prosciutto.
Arrange asparagus slices around the edges to hold the egg.
Add cheese around the asparagus, preparing for the egg.
Crack eggs into the center of each tart and season with salt and pepper.
Bake for about 15 minutes, until the pastry is golden and the egg whites are set.
Serve immediately to enjoy their perfect texture and warmth.