Preheat the oven to 392 °F and line a baking sheet with parchment paper.

Bring a pan of water to a boil. Cook the eggs for 6–7 minutes for soft-boiled eggs with a runny yolk.

Cool the eggs immediately in ice water and let sit for 3–5 minutes. Peel them carefully and pat dry with paper towels.

Wash the spinach thoroughly and pat it dry. Finely chop the parsley and set aside.

Roll out the puff pastry on a floured work surface and cut out squares large enough to fully enclose each egg. Spread a thin layer of mustard in the center of each square.

Assemble the parcels: lay a few spinach leaves slightly overlapping on the work surface and season lightly with salt and pepper. Place the peeled soft-boiled egg in the center and wrap the spinach around it. Wrap one strip of bacon horizontally around the egg and one strip vertically across the first strip**, so everything stays securely in place.**

Place the bacon-wrapped egg in the center of each puff pastry square and fold the corners toward the center. Pinch the edges together well so there are no openings. Tip: lightly moisten the edges with water to help them seal better.

Beat an egg and brush the top of each parcel with egg yolk for a beautiful golden-brown shine.

Place the parcels on the prepared baking sheet and bake for 20–25 minutes in the preheated oven, until the puff pastry is golden brown and crisp.

Remove the parcels from the oven, let rest for about 1 minute, cut them in half to reveal the egg, and garnish with finely chopped parsley. Serve immediately. Enjoy!