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Baked Eggs Napoleon

Baked Eggs Napoleon: A Fancy Brunch to Impress Everyone

Baked Eggs Napoleon is a brunch masterpiece featuring flaky pastry, creamy spinach filling, and perfectly baked eggs, making it a must-try for any gathering.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Puff Pastry
  • 1 package Frozen Puff Pastry Sheets Fresh pastry works too but takes more time
  • 1 large Egg (for wash) Milk can be a lighter alternative
For the Filling
  • 2 tablespoons Olive Oil Can be swapped with butter for extra richness
  • 1 medium Shallot Feel free to substitute with yellow onion if needed
  • 2 cloves Garlic Fresh minced garlic preferred
  • 4 cups Fresh Spinach Chard or kale are great substitutes
  • 4 ounces Cream Cheese Ricotta can be a lighter option
  • 1/2 cup Heavy Cream Whole milk can be used for a lighter version
  • 1/2 cup Grated Parmesan Cheese Gruyère or Pecorino are excellent replacements
  • 1/4 teaspoon Nutmeg Feel free to omit if sensitive to taste
  • to taste Salt and Black Pepper Essential for seasoning
For the Eggs
  • 4 large Large Eggs The stars of the dish
For Garnishing
  • 2 tablespoons Fresh Chives Green onions can be a substitute

Equipment

  • Baking Sheet
  • Skillet
  • mixing bowl

Method
 

Directions
  1. Thaw Puff Pastry: Thaw your frozen puff pastry sheets at room temperature for 30-40 minutes.
  2. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. Prepare Pastry Squares: Cut the puff pastry into squares, about 4x4 inches each, and score a smaller square inside each.
  4. Brush and Season: Brush the edges of the pastry with a beaten egg for a golden finish; sprinkle everything bagel seasoning if desired.
  5. Bake Pastry: Place the pastry squares in the oven and bake for 12-15 minutes or until puffed and golden. Cool slightly.
  6. Sauté Shallots and Garlic: In a skillet, heat olive oil over medium heat, sauté shallots until soft, then add minced garlic.
  7. Add Spinach: Toss in the fresh spinach and cook until wilted; drain any excess moisture.
  8. Mix Filling: In a bowl, combine wilted spinach with cream cheese, heavy cream, grated Parmesan, nutmeg, salt, and pepper.
  9. Fill Pastry Wells: Spoon the spinach filling into the wells of each pastry square.
  10. Add Eggs: Crack a large egg into each well and season with salt and pepper.
  11. Bake Again: Return the dish to the oven and bake for an additional 10-15 minutes until egg whites are set.
  12. Garnish and Serve: Garnish with freshly chopped chives before serving. Enjoy immediately!

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 32gProtein: 15gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 210mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 800IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Serve with a light salad or fresh fruit for a complete meal. Ensure spinach is well-drained for best texture. Prepare the puff pastry and filling in advance for a stress-free brunch experience.

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