Baked Eggs Napoleon Recipe

Introduction

Baked Eggs Napoleon is a delightful brunch dish featuring layers of flaky puff pastry, creamy spinach, savory ham, and perfectly baked eggs. This elegant yet simple recipe combines textures and flavors to create an impressive and comforting meal that’s perfect for weekends or special occasions.

Ingredients

• 1 package (14.1 oz) frozen puff pastry sheets, thawed
• 1 egg, beaten (for egg wash)
• Everything bagel seasoning (optional)
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 10 ounces fresh spinach, washed and roughly chopped
• 4 ounces cream cheese, softened
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• Salt and freshly ground black pepper to taste
• 4 large eggs
• Fresh chives, chopped (for garnish)

Instructions

1. Step 1: Thaw the puff pastry at room temperature for 30-40 minutes until pliable but still cold.
2. Step 2: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
3. Step 3: Unfold the puff pastry sheets on a lightly floured surface and cut each sheet into four equal squares, for a total of eight squares.
4. Step 4: Lightly score a smaller square inside each large square, about 1/2 inch from the edge, without cutting through.
5. Step 5: Brush each square with the beaten egg and optionally sprinkle edges with everything bagel seasoning.
6. Step 6: Bake the pastry squares for 12-15 minutes until golden brown and puffed, then cool slightly and gently press down the center to create a well.
7. Step 7: Heat olive oil in a skillet over medium heat. Sauté shallot until translucent, then add garlic and cook until fragrant.
8. Step 8: Add spinach and cook until wilted, about 5-7 minutes, stirring occasionally.
9. Step 9: Transfer spinach to a colander and press out excess moisture.
10. Step 10: Return spinach to skillet or bowl, add cream cheese, heavy cream, Parmesan, nutmeg, salt, and pepper; stir until smooth and well combined.
11. Step 11: Spoon the spinach mixture into the wells of the puff pastry shells, dividing evenly.
12. Step 12: Create a small indentation in the center of each spinach filling to hold the egg.
13. Step 13: Crack one egg into each indentation and season with salt and pepper.
14. Step 14: Bake for 10-15 minutes until egg whites are set but yolks remain runny, watching carefully to avoid overcooking.
15. Step 15: Remove from oven, garnish with fresh chives, and serve immediately.

Tips & Variations

• Try different cheeses like Gruyere, mozzarella, or feta for varied flavors.
• Add cooked bacon, ham, or sausage to the spinach filling for extra protein.
• Include a pinch of red pepper flakes to add a spicy kick.
• For a vegetarian version, ensure Parmesan cheese is free of animal rennet.
• Prepare puff pastry shells and spinach filling in advance; assemble and bake just before serving.
• Bake longer if you prefer firmer egg yolks.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a low oven until heated through, taking care not to overcook the eggs. Freshly baked is always best for texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, using fresh spinach as outlined in the recipe works best. Be sure to wash and roughly chop it before cooking, and press out excess moisture to avoid a watery filling.

What if I don’t have everything bagel seasoning?

The seasoning is optional and adds extra flavor and texture. You can skip it or sprinkle the pastry edges with your favorite herbs or seeds, like sesame or poppy seeds, instead.

Baked Eggs Napoleon Recipe

Print Recipe

★★★★★

4.9 from 133 reviews

Baked Eggs Napoleon is an elegant and easy brunch recipe featuring flaky puff pastry shells filled with a creamy spinach mixture, topped with baked eggs and garnished with fresh chives. This dish combines buttery puff pastry, savory ham flavors, and rich, soft eggs for a luxurious yet approachable brunch experience perfect for impressing guests or enjoying a special weekend meal.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Brunch
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Puff Pastry Shells:

• 1 package (14.1 oz) frozen puff pastry sheets, thawed
• 1 egg, beaten (for egg wash)
• Everything bagel seasoning (optional)

For the Creamy Spinach Filling:

• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 10 ounces fresh spinach, washed and roughly chopped
• 4 ounces cream cheese, softened
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• Salt and freshly ground black pepper to taste

For the Baked Eggs:

• 4 large eggs
• Salt and freshly ground black pepper to taste
• Fresh chives, chopped (for garnish)

Instructions

1. Thaw the Puff Pastry: Remove the puff pastry sheets from the freezer and let them thaw at room temperature for 30-40 minutes until pliable but still cold to prevent stickiness.
2. Preheat the Oven: Set the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
3. Cut and Score the Pastry: Unfold the thawed puff pastry on a floured surface and cut each sheet into four equal squares, making eight in total. Lightly score a smaller square inside each piece about 1/2 inch from the edge without cutting through, creating a border.
4. Apply Egg Wash and Season: Brush the tops of each puff pastry square with beaten egg for a golden finish and optionally sprinkle the edges with everything bagel seasoning for added flavor and texture.
5. Bake Pastry Shells: Place squares on the baking sheet and bake for 12-15 minutes until golden brown and puffed. Remove from oven and cool slightly, then gently press down the centers to form wells for the filling.
6. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Cook the chopped shallot until soft and translucent, about 3-4 minutes, then add minced garlic and cook for another minute until fragrant, taking care not to burn.
7. Wilt Spinach: Add the chopped spinach in batches to the skillet and cook until fully wilted, about 5-7 minutes, stirring occasionally.
8. Remove Excess Moisture: Transfer wilted spinach to a colander and press out any excess liquid using a spoon or hands to avoid watery filling.
9. Combine Filling Ingredients: Return spinach to skillet or bowl and add cream cheese, heavy cream, Parmesan cheese, nutmeg, salt, and pepper. Stir until smooth and well mixed. Adjust seasoning to taste.
10. Assemble Fillings: Spoon the creamy spinach mixture evenly into the wells of each baked puff pastry shell. Create a small indentation in the center of the spinach filling for the egg.
11. Add Eggs: Carefully crack one egg into each indentation. Season the eggs with salt and pepper to taste.
12. Bake Eggs Napoleon: Return the baking sheet to the oven and bake for 10-15 minutes, or until egg whites are set but yolks remain runny. Cooking times may vary depending on desired yolk consistency.
13. Garnish and Serve: Remove from oven, let cool slightly, then garnish with freshly chopped chives. Serve immediately for best flavor and texture.

Notes

• Feel free to substitute or add cheeses like Gruyere, mozzarella, or feta to the spinach filling for flavor variations.
• Add cooked bacon, ham, or sausage to the spinach mixture for a heartier dish.
• Incorporate red pepper flakes into the filling if you prefer a spicy kick.
• Use vegetarian-friendly Parmesan cheese to keep the dish suitable for vegetarians.
• Prepare puff pastry shells and spinach filling ahead of time; assemble just before baking.
• Adjust baking time to achieve preferred egg yolk doneness.
• Serve with fresh fruit, a green salad, or a mimosa for a complete brunch experience.

Keywords: baked eggs, puff pastry, brunch recipe, spinach filling, easy brunch, savory eggs, spinach and cheese