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Baked Eggs Napoleon

Baked Eggs Napoleon: Elevate Your Brunch with Layers of Flavor

Baked Eggs Napoleon features layers of flaky pastry, creamy spinach, and a sunny-side-up egg, making it a comforting yet chic brunch option.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: French
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Puff Pastry
  • 2 sheets Puff Pastry Use frozen sheets for convenience.
  • 1 egg Egg (for wash) Can replace with milk for a non-egg wash.
For the Filling
  • 2 tablespoons Olive Oil Substitute with butter for a richer flavor.
  • 1 small Shallot Can replace with a small onion if needed.
  • 2 cloves Garlic Fresh cloves are optimal.
  • 4 cups Fresh Spinach Swap for kale or cooked frozen spinach if preferred.
  • 8 ounces Cream Cheese Substitute with ricotta or cottage cheese for a lighter option.
  • 1/2 cup Heavy Cream Can use half-and-half for a lighter alternative.
  • 1/2 cup Parmesan Cheese Gruyère or feta can be excellent substitutes.
  • 1 teaspoon Nutmeg Feel free to omit if it’s not on hand.
  • to taste Salt and Pepper Essential seasonings; adjust to taste.
For Topping
  • 4 large Large Eggs Can use medium or extra-large eggs.
  • 2 tablespoons Chives Substitute with green onions if on hand.

Equipment

  • baking sheet
  • Parchment paper
  • Skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Thaw the Puff Pastry: Start by removing your frozen puff pastry sheets from the freezer and letting them thaw at room temperature for about 30-40 minutes.
  2. Prepare the Baking Sheet: Line a baking sheet with parchment paper to prevent sticking.
  3. Cut and Score the Pastry: Cut the thawed puff pastry into squares and score smaller squares inside each piece without cutting all the way through.
  4. Bake the Pastry Squares: Place the squares onto the prepared baking sheet and bake at 400°F for 12-15 minutes.
  5. Create Wells in the Pastry: After cooling slightly, gently press down the center of each square to create wells.
  6. Sauté Aromatics: In a skillet, heat olive oil and sauté shallot and garlic for 2-3 minutes.
  7. Add Spinach: Once softened, add fresh spinach and cook until wilted.
  8. Mix the Spinach Filling: Combine sautéed spinach with cream cheese, heavy cream, Parmesan, nutmeg, salt, and pepper in a bowl.
  9. Fill the Pastry Wells: Spoon the spinach mixture into the wells, leaving space for the egg.
  10. Crack the Eggs: Gently crack a large egg into each well, seasoning lightly with salt and pepper.
  11. Bake Until Set: Return pastries to the oven and bake for an additional 10-15 minutes until egg whites set.
  12. Garnish and Serve: Sprinkle with chives and serve immediately while warm.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 24gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 350mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Monitor the pastry baking closely to achieve the right puffiness and color. Press out excess moisture from spinach for the best texture.

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