For sunken eggs in strudel dough, first hard boil the eggs. In the meantime, mix the cream cheese with the egg yolks.
Leeks, wash, dry, trim into rings. The parsley, wash, dry, read and chop coarsely.
Wash the date tomatoes, put 2 aside for decoration, quarter the others, remove the core, cut into small cubes.
Add everything to the cream cheese, season with salt and pepper. Preheat the oven to 180 degrees. Rinse the eggs, peel them and cut them into 4/4 pieces.
Roll each egg boat in a slice of ham. Double a strudel sheet, put the cream cheese in the middle.
Place the ham egg roll on top, roll up and make a small packet. Make a total of 6 packets, leaving the last boat aside for decoration.
Place the packets on a baking tray lined with baking paper and place in the oven for 20-25 minutes. Arrange on a plate and serve.