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Baked Eggs Napoleon

Baked Eggs Napoleon: Your New Favorite Weekend Brunch Treat

Baked Eggs Napoleon is a delightful dish featuring flaky pastry, creamy spinach, and perfectly baked eggs, perfect for impressing guests or treating yourself.
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Prep Time 30 minutes
Cook Time 30 minutes
Thawing Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Puff Pastry
  • 2 sheets Frozen puff pastry sheets Feel free to use homemade pastry if you’re feeling ambitious.
  • 1 egg Egg (beaten) Adds a glossy finish when brushed on top; substitute with milk for a lighter option.
For the Creamy Filling
  • 2 tablespoons Olive oil Swap with butter for extra richness.
  • 1 medium Shallot (finely chopped) Substitute with onion if necessary.
  • 2 cloves Garlic (minced) Leave out for a milder taste.
  • 4 cups Fresh spinach Feel free to swap for kale if desired.
  • 8 ounces Cream cheese (softened) Ricotta or mascarpone can be used as alternatives.
  • 1/2 cup Heavy cream Can be substituted with milk for a lighter version.
  • 1/2 cup Parmesan cheese (grated) Try Gruyère, mozzarella, or sharp cheddar for variations.
  • 1/4 teaspoon Nutmeg Omit if preferred.
  • to taste Salt and freshly ground black pepper Essential for seasoning.
For the Eggs
  • 4 large Large eggs Adjust baking time based on preferred yolk consistency.
For Garnish
  • 1 tablespoon Fresh chives Substitute with parsley or omit if desired.

Equipment

  • Skillet
  • Baking Sheet
  • Parchment Paper

Method
 

Preparation
  1. Thaw the puff pastry by removing it from the freezer and letting it sit at room temperature for 30–40 minutes.
  2. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. Unfold the pastry sheets on a floured surface and cut them into eight squares. Score a smaller square within each piece.
  4. Brush the tops of the pastry squares with the beaten egg and sprinkle with seasoning if desired. Bake for 12–15 minutes until golden brown.
Filling Preparation
  1. Cool the pastry slightly and gently press down the centers to create wells.
  2. In a skillet, heat olive oil over medium heat and sauté shallots for about 2–3 minutes, then add garlic and cook until fragrant.
  3. Add spinach and cook until wilted, then mix with cream cheese, heavy cream, Parmesan, nutmeg, and seasoning.
  4. Spoon the creamy filling into the wells of the pastries, making an indentation for the eggs.
Baking
  1. Crack an egg into each well, season with salt and pepper, then return to the oven for 10–15 minutes until the egg whites are set and yolks are runny.
  2. Allow to cool for a few minutes and garnish with chives before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 12gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Ensure eggs are at room temperature before baking for even cooking. Keep an eye on baking time for desired yolk consistency.

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