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Baked Eggs Napoleon

Baked Eggs Napoleon: Elevate Your Brunch Game Effortlessly

Baked Eggs Napoleon is a delightful blend of flaky pastry, creamy spinach, and savory cheese, topped with perfectly baked eggs—an ideal brunch dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 cups
Course: Breakfast
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry Cups
  • 2 sheets Frozen Puff Pastry Ensure they are properly thawed to avoid cracking.
  • 1 tablespoon Unsalted Butter Used to grease ramekins for easy removal.
For the Filling
  • 4 large Eggs Aim for large eggs for best results.
  • 2 cups Fresh Spinach Can be substituted with kale or other greens.
  • 1 cup Gruyère Cheese Consider sharp cheddar or crumbled goat cheese as alternatives.
  • 4 slices Prosciutto or Ham Adds savory depth.
  • 1/4 cup Heavy Cream Substitute with non-dairy alternatives for a lighter option.
  • 2 ounces Cream Cheese Enhance richness of the filling.
  • 1 tablespoon Shallots Provide an aromatic base flavor.
  • 2 cloves Garlic Provide an aromatic base flavor.
  • 1/4 teaspoon Nutmeg Adjust or omit based on personal preference.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
For Garnish
  • 1/4 cup Chopped Fresh Chives or Parsley Adds freshness and visual appeal.

Equipment

  • Ramekins
  • Oven
  • Skillet
  • Rolling Pin
  • Pastry brush
  • Round cutter

Method
 

Preparation Steps
  1. Thaw the frozen puff pastry sheets overnight in the refrigerator. Preheat your oven to 400°F (200°C). Grease ramekins with unsalted butter.
  2. Roll out the puff pastry to about 1/8 inch thickness. Cut circles to fit the greased ramekins and press the pastry into them.
  3. Blind bake the pastry in the oven for 12-15 minutes using parchment paper and weights. Bake for an additional 3-5 minutes after removing the weights.
  4. Sauté diced shallots and garlic until translucent. Add spinach and cook until wilted. Stir in cream cheese, heavy cream, nutmeg, and Gruyère cheese.
  5. Fill the baked pastry cups with the spinach mixture and gently crack an egg on top of each one. Season with salt and pepper.
  6. Beat an egg to create an egg wash and brush it onto the exposed pastry edges.
  7. Bake the assembled Baked Eggs Napoleon for 12-18 minutes until the egg whites are set and the pastry is golden brown.
  8. Remove from the oven, let cool briefly, and garnish with chopped chives or parsley before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 245mgSodium: 600mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 1500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Keep the puff pastry cold while working with it for best results. Monitor the egg baking time closely to achieve desired yolk doneness.

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