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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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.
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