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–+ servings
Baked Eggs Napoleon

Baked Eggs Napoleon

Baked Eggs Napoleon is an elegant and indulgent brunch dish featuring creamy spinach, flaky pastry, and baked eggs for a delightful experience.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Puff Pastry Base
  • 1 package Puff Pastry store-bought or homemade
For the Filling
  • 4 large Egg size can be varied
  • 1 tablespoon Everything Bagel Seasoning or sesame seeds as substitute
  • 2 tablespoons Olive Oil can substitute with butter
  • 1 medium Shallot or regular onion if unavailable
  • 2 cloves Garlic fresh is best
  • 2 cups Fresh Spinach or thawed frozen spinach
  • 4 ounces Cream Cheese or sour cream/ricotta for alternatives
  • 1/4 cup Heavy Cream or half-and-half as lighter option
  • 1/2 cup Parmesan Cheese or other cheese varieties like Gruyère
  • 1/4 teaspoon Nutmeg optional, can replace with cinnamon
  • to taste Salt & Pepper adjust according to preference
  • 2 tablespoons Chives or green onions/parsley for garnish

Equipment

  • Oven
  • Baking Sheet
  • parchment paper
  • Skillet
  • sharp knife
  • Mixing Bowl
  • Measuring cups
  • measuring spoons

Method
 

Preparation
  1. Thaw puff pastry sheets at room temperature for about 30–40 minutes while preheating the oven to 400°F (200°C).
  2. Cut the puff pastry into 4 x 4 inch squares, score a half-inch border around each, brush with egg wash, and sprinkle with everything bagel seasoning.
  3. Bake the pastry squares on a baking sheet lined with parchment for 12–15 minutes until golden brown. Let cool slightly and create wells in the center.
  4. In a skillet, heat olive oil, then sauté shallots and garlic for 2–3 minutes. Add spinach and cook until wilted. Remove excess moisture and mix in cream cheese, heavy cream, Parmesan, and spices.
  5. Spoon the spinach mixture into the wells of baked pastry. Create an indentation for the eggs and crack an egg into each.
  6. Bake for an additional 10–15 minutes until egg whites are set but yolks are runny. Garnish with chives before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 12gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 220mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 800IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Allow baked pastry to cool slightly before filling to maintain structure. Monitor baking to achieve the perfect egg texture. Try different cheese varieties for unique flavors. Prepare components ahead for easier assembly.

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