Baked Eggs Napoleon Recipe

Introduction

Baked Eggs Napoleon is a delicious and easy brunch recipe featuring flaky puff pastry filled with a creamy spinach mixture and topped with baked eggs. It’s an impressive yet simple dish perfect for weekends or special occasions.

Ingredients

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

Instructions

1. Step 1: Thaw puff pastry and preheat the oven to 400°F (200°C). Lightly grease four 4-inch ramekins.
2. Step 2: Unroll the pastry onto a lightly floured surface and roll it out to about 1/8 inch thickness. Cut four circles about 4.5 to 5 inches in diameter and gently press them into the prepared ramekins, leaving a slight overhang.
3. Step 3: Line the pastry shells with parchment paper or foil and fill with pie weights. Bake for 12-15 minutes until the edges turn lightly golden. Remove the weights and lining, then bake for another 3-5 minutes until the pastry is fully set.
4. Step 4: In a skillet, heat olive oil over medium heat. Sauté the chopped shallot and minced garlic for 2-3 minutes until fragrant. Add the spinach and cook until wilted, about 3-5 minutes. Remove from heat and stir in cream cheese, heavy cream, Parmesan, nutmeg, and season with salt and pepper.
5. Step 5: Evenly divide the creamy spinach mixture among the baked pastry shells. Carefully crack one egg into the center of each shell, seasoning lightly with salt and pepper.
6. Step 6: Brush the exposed puff pastry edges with the beaten egg for a glossy finish. Sprinkle everything bagel seasoning over the edges if desired.
7. Step 7: Place the ramekins in the oven and bake for 12-18 minutes at 400°F (200°C). Bake 12-14 minutes for runny yolks or 17-18 minutes for firm yolks. The egg whites should be set and the pastry deeply golden.
8. Step 8: Remove from oven and immediately garnish with chopped fresh chives. Serve hot in ramekins or carefully transfer onto plates.

Tips & Variations

• For a richer flavor, add a sprinkle of crumbled feta or goat cheese to the spinach mixture.
• Use kale or Swiss chard instead of spinach for a different leafy green taste.
• If you prefer a spicier dish, add a pinch of red pepper flakes when sautéing the garlic and shallots.
• Everything bagel seasoning adds crunch and flavor but can be omitted for a simpler pastry crust.

Storage

Store any leftover baked eggs Napoleon covered in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven for about 10 minutes to maintain crispiness and warm the filling evenly. Avoid microwaving to keep the pastry flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

You can prepare the pastry shells and spinach filling in advance and assemble just before baking. This helps save time on the day you want to serve it.

What if I don’t have ramekins?

If ramekins aren’t available, small oven-safe dishes or muffin tins can work as substitutes for shaping and baking the pastry shells.

Baked Eggs Napoleon Recipe

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★★★★★

4.9 from 67 reviews

• Author: Julian
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Baked Eggs Napoleon is a delicious and elegant brunch recipe featuring flaky puff pastry shells filled with a creamy spinach mixture and topped with a perfectly baked egg. This easy-to-make dish combines the richness of cream cheese, Parmesan, and nutmeg-spiced spinach, baked to golden perfection with a luscious runny or firm egg on top. Ideal for a special weekend breakfast or brunch gathering.

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Ingredients

Scale 1x2x3x

Pastry

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

Spinach Filling

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

Eggs and Garnish

• 4 large eggs
• Chopped fresh chives (for garnish)

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Instructions

1. Prepare Puff Pastry & Oven: Thaw the puff pastry as per package instructions. Preheat your oven to 400°F (200°C). Lightly grease four 4-inch ramekins to prevent sticking.
2. Form Pastry Shells: Unroll the puff pastry onto a lightly floured surface and roll it out to about 1/8 inch thickness. Using a round cutter or a knife, cut four circles approximately 4.5 to 5 inches in diameter. Gently press the circles into the prepared ramekins, allowing a slight overhang on the edges.
3. Blind Bake Pastry: Line each pastry shell with parchment paper or foil and fill with pie weights or dried beans. Bake in the oven for 12-15 minutes until the edges turn lightly golden. Remove the weights and lining, then bake for an additional 3-5 minutes to ensure the shells are fully set and lightly crisped.
4. Prepare Creamy Spinach Filling: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped shallot and minced garlic, sautéing for 2-3 minutes until fragrant and translucent. Add the chopped spinach and cook until wilted, about 3-5 minutes. Remove the skillet from heat and stir in the softened cream cheese, heavy cream, grated Parmesan, and nutmeg. Season the filling with salt and freshly ground black pepper to taste.
5. Assemble Napoleon: Evenly divide the creamy spinach mixture among the blind-baked pastry shells. Carefully crack one large egg into the center of each shell. Lightly season the eggs with salt and pepper.
6. Egg Wash & Season: Brush the exposed edges of the puff pastry with the beaten egg to give a golden finish when baked. If desired, sprinkle with Everything bagel seasoning for added flavor and texture.
7. Final Bake: Transfer the ramekins carefully back into the oven. Bake at 400°F (200°C) for 12-18 minutes depending on your preferred yolk doneness—12-14 minutes for a runny yolk or 17-18 minutes for a firm yolk. Ensure the egg whites are set and the pastry is deeply golden.
8. Garnish & Serve: Remove from the oven and immediately garnish with freshly chopped chives. Serve the baked eggs Napoleon hot, either straight in the ramekins or carefully slid onto plates for a beautiful presentation.

Notes

• Use pie weights or dried beans when blind baking to prevent the pastry from puffing up excessively.
• Be attentive to yolk doneness timing to achieve your preferred consistency.
• Everything bagel seasoning is optional but adds a pleasant savory crunch and flavor.
• Ensure the spinach is well drained if washed to avoid watery filling.
• This recipe can be prepared ahead by blind baking the pastry shells and pre-cooking the filling; assemble and bake when ready to serve.

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Category: Brunch
• Method: Baking
• Cuisine: American

Keywords: baked eggs, brunch recipe, puff pastry eggs, spinach and cream cheese, baked egg recipe, easy brunch ideas, breakfast pastry