Baked Eggs Napoleon Recipe

Introduction

Baked Eggs Napoleon is a delightful and easy brunch recipe featuring flaky puff pastry shells filled with creamy spinach and topped with perfectly baked eggs. This elegant dish is sure to impress guests or brighten your weekend mornings with its rich flavors and beautiful presentation.

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 puff pastry sheets at room temperature for 30-40 minutes until pliable but still cold. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: Unfold the puff pastry on a lightly floured surface and cut each sheet into four equal squares (eight squares total). Lightly score a smaller square inside each square, about 1/2 inch from the edge, without cutting through.
3. Step 3: Brush the top of each square with beaten egg and sprinkle edges with everything bagel seasoning if using. Place squares on the baking sheet and bake for 12-15 minutes or until golden and puffed.
4. Step 4: Let the pastry cool slightly, then press down gently in the center of each square to create a well for the filling.
5. Step 5: Heat olive oil in a skillet over medium heat. Add shallot and cook until softened, about 3-4 minutes. Add garlic and cook for 1 minute until fragrant.
6. Step 6: Add spinach to the skillet and cook, stirring occasionally, until wilted (5-7 minutes). If needed, add the spinach in batches. Drain excess moisture by pressing the spinach in a colander.
7. Step 7: Return spinach to the skillet or a bowl. Stir in cream cheese, heavy cream, Parmesan cheese, and nutmeg. Season with salt and pepper to taste, mixing until smooth and well combined.
8. Step 8: Spoon the spinach filling into the wells of the baked puff pastry squares. Create a small indentation in the center of each filling nest.
9. Step 9: Crack one egg carefully into each indentation. Season the eggs with salt and pepper. Bake for 10-15 minutes, or until egg whites are set but yolks remain runny.
10. Step 10: Let baked eggs cool slightly. Garnish with freshly chopped chives and serve immediately.

Tips & Variations

• Try Gruyere, mozzarella, or feta cheese instead of Parmesan for different flavor profiles in the spinach filling.
• Add cooked bacon, ham, or sausage to the filling for extra protein and heartiness.
• For a spicy kick, stir in a pinch of red pepper flakes into the spinach mixture.
• Use vegetarian-friendly Parmesan if you prefer a vegetarian version.
• You can prepare the puff pastry shells and spinach filling ahead of time. Store them separately and assemble just before the final baking step.
• Adjust the baking time to your preference if you want firmer yolks; bake longer accordingly.

Storage

Store any leftovers separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a low oven to keep the pastry crisp and to warm the filling and egg without overcooking the yolk.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh eggs straight from the fridge?

Yes, but take care to crack them gently into the filling to avoid breaking the yolk. Cold eggs may take slightly longer to bake evenly.

What if I don’t have everything bagel seasoning?

It’s optional, but you can substitute with a mix of sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt to mimic the seasoning’s flavor.

Baked Eggs Napoleon Recipe

Print Recipe

★★★★★

4.7 from 130 reviews

Baked Eggs Napoleon is a delicious and elegant brunch recipe featuring flaky puff pastry shells filled with creamy spinach and topped with perfectly baked eggs. This easy-to-make dish combines savory flavors and a delightful texture contrast, making it a perfect choice for a special weekend breakfast or brunch gathering.

• Author: Clara
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Brunch
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Puff Pastry and Toppings

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

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

Eggs and Garnish

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

Instructions

1. Thaw and Prepare Puff Pastry: Thaw puff pastry sheets at room temperature for 30-40 minutes until pliable but still cold to ensure easy handling and shaping.
2. Preheat Oven and Prepare Baking Sheet: Preheat your 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 Pastry: Unfold the thawed puff pastry on a lightly floured surface. Cut each sheet into four equal squares, making eight in total. Lightly score a smaller square inside each square about 1/2 inch from the edge, taking care not to cut all the way through; this will help the edges puff up beautifully while leaving the center flat.
4. Egg Wash and Season: Brush the top surface of each puff pastry square with beaten egg to create a golden finish. Sprinkle the edges with everything bagel seasoning if desired for extra flavor.
5. Bake Puff Pastry Shells: Arrange the pastry squares on the prepared baking sheet and bake for 12-15 minutes or until they are golden brown and puffed up. Remove from the oven and let them cool slightly before gently pressing down the center of each square to create a well for the filling.
6. Cook Spinach Filling: Heat olive oil in a large skillet over medium heat. Add the finely chopped shallot and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant. Add the spinach in batches if necessary and cook, stirring occasionally, until wilted, about 5-7 minutes.
7. Drain and Mix Filling: Transfer the cooked spinach to a colander and press out as much excess moisture as possible to avoid soggy filling. Return the spinach to the skillet or a mixing bowl and mix in cream cheese, heavy cream, grated Parmesan, and nutmeg. Season with salt and pepper, stirring until smooth and well combined. Adjust seasoning to taste.
8. Fill Pastry Shells: Spoon the creamy spinach filling into the wells of the baked puff pastry shells. Create a small indentation in the center of each portion of filling to hold the eggs.
9. Add Eggs and Bake: Carefully crack one large egg into each indentation on the spinach filling. Season each with salt and freshly ground black pepper. Return the filled shells to the oven and bake for 10-15 minutes or until the egg whites are set but the yolks remain runny.
10. Garnish and Serve: Allow the baked eggs to cool slightly before garnishing with freshly chopped chives. Serve immediately for a delightful brunch experience.

Notes

• Cheese Variations: You can substitute Gruyere, mozzarella, or feta cheese in the spinach filling for different flavors.
• Add Protein: To make this dish heartier, add cooked bacon, ham, or sausage to the spinach filling.
• Spice it Up: Include a pinch of red pepper flakes in the spinach mixture for a spicy kick.
• Vegetarian Option: Use vegetarian-friendly Parmesan cheese to keep this recipe vegetarian.
• Make Ahead: Prepare puff pastry shells and spinach filling separately in advance, store them refrigerated, and assemble just before baking.
• Adjust Egg Doneness: For firmer yolks, extend the baking time according to your preference.

Keywords: baked eggs napoleon, spinach stuffed puff pastry, brunch recipe, savory puff pastry, easy brunch, baked eggs recipe