Baked Eggs Napoleon Recipe

Introduction

Baked Eggs Napoleon is a delightful brunch dish combining flaky puff pastry, creamy spinach filling, and perfectly baked eggs. This elegant yet simple recipe offers a flavorful way to impress your guests or enjoy a special weekend breakfast.

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 thawed puff pastry on a lightly floured surface. Cut each sheet into four equal squares, making 8 squares total.
3. Step 3: Lightly score a smaller square inside each puff pastry square about 1/2 inch from the edge without cutting all the way through.
4. Step 4: Brush the top of each square with beaten egg and optionally sprinkle the edges with everything bagel seasoning.
5. Step 5: Place puff pastry squares on the prepared baking sheet and bake for 12-15 minutes until golden brown and puffed up.
6. Step 6: Let pastries cool slightly, then gently press down the center of each square to create a well.
7. Step 7: Heat olive oil in a large skillet over medium heat. Cook shallot until softened, about 3-4 minutes. Add garlic and cook for 1 minute until fragrant.
8. Step 8: Add spinach to the skillet and cook, stirring occasionally, until wilted (5-7 minutes), adding spinach in batches if needed.
9. Step 9: Transfer spinach to a colander and press out excess moisture, then return to the skillet or a bowl.
10. Step 10: Stir in cream cheese, heavy cream, Parmesan cheese, and nutmeg. Season with salt and pepper, mixing until smooth and well combined. Adjust seasoning to taste.
11. Step 11: Spoon spinach filling into the wells of the baked puff pastry shells.
12. Step 12: Create a small indentation in the center of the spinach filling in each shell.
13. Step 13: Carefully crack one egg into each indentation and season with salt and pepper.
14. Step 14: Bake for another 10-15 minutes, or until egg whites are set but yolks remain runny.
15. Step 15: Let cool slightly, garnish with fresh chopped chives, and serve immediately.

Tips & Variations

• Use Swiss or Gruyère cheese instead of Parmesan for a nuttier flavor.
• Swap spinach for kale or Swiss chard for a different leafy green.
• For firmer egg yolks, bake an additional 2-3 minutes.
• Add a pinch of smoked paprika to the spinach filling for subtle smokiness.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. Reheat gently in a low oven to preserve puff pastry texture, avoiding the microwave if possible. For best results, consume immediately after baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

You can prepare the spinach filling a day in advance and store it in the refrigerator. Assemble and bake the pastry with eggs just before serving to ensure freshness.

What can I substitute for puff pastry?

If puff pastry is unavailable, you can use store-bought phyllo dough or a sturdy biscuit dough, though the texture and puffiness will differ slightly.

Baked Eggs Napoleon Recipe

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Baked Eggs Napoleon is a delightful savory breakfast or brunch dish featuring flaky puff pastry shells filled with a creamy spinach mixture and topped with perfectly baked eggs. This elegant recipe combines the richness of cream cheese and Parmesan with tender spinach and a hint of nutmeg, all baked to golden perfection for a visually stunning and delicious meal.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Puff Pastry Shells

• 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

Egg Topping

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

Instructions

1. Thaw Puff Pastry: Allow the frozen puff pastry sheets to thaw at room temperature for 30 to 40 minutes, until they are pliable but still cold, making them easier to handle and cut.
2. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
3. Cut Puff Pastry: Unfold the thawed puff pastry sheets onto a lightly floured surface. Cut each sheet into four equal squares, yielding eight squares total for the recipe.
4. Score Puff Pastry Squares: Lightly score a smaller square inside each large square about 1/2 inch from the edge without cutting all the way through. This will create a raised border once baked.
5. Egg Wash and Season: Brush the tops of each puff pastry square with the beaten egg. If desired, sprinkle everything bagel seasoning along the edges for extra flavor and texture.
6. Bake Pastry Shells: Arrange the puff pastry squares on the prepared baking sheet. Bake for 12 to 15 minutes or until the pastry is golden brown and puffed up, indicating a crisp shell formation.
7. Form Wells in Pastry: Once cool enough to handle, gently press down the center of each puff pastry square to create a shallow well, perfect for holding the spinach filling and eggs.
8. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add finely chopped shallot and cook until softened, about 3 to 4 minutes. Add minced garlic and cook for an additional minute until fragrant.
9. Cook Spinach: Add the chopped spinach to the skillet in batches if necessary. Stir occasionally, letting it wilt down over 5 to 7 minutes.
10. Drain Spinach: Transfer the cooked spinach to a colander and press out any excess moisture to prevent watery filling.
11. Prepare Spinach Filling: Return the drained spinach to the skillet or place in a mixing bowl. Add softened cream cheese, heavy cream, grated Parmesan cheese, and nutmeg. Season with salt and freshly ground black pepper.
12. Combine Filling: Stir all ingredients until well combined and smooth. Taste and adjust seasoning as needed for a balanced flavor.
13. Fill Pastry Shells: Spoon the prepared spinach filling into the wells of the baked puff pastry shells, filling them generously but leaving a small indentation in the center for the egg.
14. Add Eggs: Carefully crack one large egg into each indentation on top of the spinach filling. Season the eggs with salt and freshly ground black pepper to taste.
15. Bake Eggs: Return the filled pastry shells to the oven and bake for 10 to 15 minutes, or until the egg whites are fully set but the yolks remain runny for optimal texture.
16. Garnish and Serve: Let the baked eggs cool slightly for a minute or two. Garnish each Napoleon with freshly chopped chives and serve immediately for a warm, elegant dish.

Notes

• Ensure puff pastry is thawed properly but kept cold to achieve maximum puff and flakiness.
• To avoid watery filling, pressing excess moisture from spinach is crucial.
• Adjust baking time for eggs depending on preferred yolk doneness.
• Everything bagel seasoning is optional but adds a nice savory crunch.
• Use fresh herbs like chives for garnish to add a fresh burst of flavor and color.
• For a vegetarian option, this recipe is suitable as-is (contains dairy and eggs).

Keywords: baked eggs, puff pastry, spinach, cream cheese, breakfast, brunch, savory tart