Preheat oven to 400 degrees Fahrenheit.
While oven preheats make the scrambled eggs. Mix together 6 eggs with chives, heavy cream and salt and pepper to taste. Preheat frying pan and melt unsalted butter. Scramble eggs until fluffy. Remove from the heat and set to the side.
Roll out the puff pastry on a piece of parchment paper so that the puff pastry is rectangular in shape. Place the scrambled eggs in the center of the puff pastry. Then top with cubed ham and shredded cheddar.
Fold the top end into the eggs and then using the parchment paper fold the right side on top of the cheddar cheese stretching and pulling the puff pastry as much as possible to the other side. Fold the bottom end over, and then repeat by stretching and folding the left side over to the other side of the puff pastry.
Cut 5 slits in the top so that the puff pastry can breathe. Beat one egg in a bowl, using a brush, brush on the egg wash. Pick up the parchment paper that has the breakfast pastry on it and place it on a baking sheet. Place in the oven and bake for 25-30 minutes or until golden brown.
Let rest for 5 minutes and then slice into 6 pieces. Enjoy immediately or store in an airtight container in the refrigerator for up to 3 days. To reheat just place in the oven on 350 for 10 minutes.