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Baked Eggs Napoleon with Spinach and Cream Cheese Filling Recipe

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4.5 from 101 reviews

Baked Eggs Napoleon is a sophisticated yet simple brunch dish featuring flaky puff pastry squares topped with a creamy spinach mixture and perfectly baked eggs. This recipe combines the richness of cream cheese and Parmesan with fresh spinach and aromatic shallots, all nestled in golden puff pastry shells for an elegant and satisfying meal.

Ingredients

Scale

Puff Pastry

  • 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 the puff pastry sheets at room temperature for 30-40 minutes until pliable but still cold, which makes them easier to handle without becoming too soft.
  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 even baking.
  3. Cut and score puff pastry: Unfold the thawed puff pastry on a lightly floured surface. Cut each sheet into four equal squares to make eight squares total. Lightly score a smaller square inside each square about 1/2 inch from the edge but do not cut all the way through, which allows the edges to puff up around the filling.
  4. Brush and season: Brush the top of each puff pastry square with beaten egg. Optionally sprinkle everything bagel seasoning along the edges to add additional flavor and texture.
  5. Bake puff pastry shells: Place the puff pastry squares on the prepared baking sheet and bake for 12-15 minutes or until they become golden brown and puffed up. Remove from oven and let cool slightly.
  6. Create wells in pastry: Gently press down the center of each square to create a shallow well in the puff pastry shell, which will hold the spinach filling and egg.
  7. Cook shallots and garlic: Heat olive oil in a large skillet over medium heat. Add the finely chopped shallot and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
  8. Wilt spinach: Add the roughly chopped spinach to the skillet and cook, stirring occasionally, until it is wilted, about 5-7 minutes. If needed, add spinach in batches to avoid overcrowding. Drain spinach in a colander, pressing out excess moisture to prevent soggy filling.
  9. Prepare spinach filling: Return drained spinach to the skillet or transfer to a bowl. Stir in softened cream cheese, heavy cream, grated Parmesan cheese, and nutmeg. Season with salt and freshly ground black pepper. Mix thoroughly until the filling is smooth and well combined. Taste and adjust seasoning as needed.
  10. Fill pastry shells: Spoon the creamy spinach filling evenly into the wells of each baked puff pastry shell, filling them but leaving room at the center for the egg.
  11. Create egg indentations and add eggs: Make a small indentation in the center of the spinach filling in each shell. Carefully crack one large egg into each indentation. Season the eggs lightly with salt and freshly ground black pepper.
  12. Bake eggs on puff pastry: Return the filled puff pastry squares to the oven and bake for 10-15 minutes more. Bake until the egg whites are set but the yolks remain runny for the perfect texture.
  13. Garnish and serve: Let the baked eggs cool slightly, then garnish with freshly chopped chives. Serve immediately while warm for a delightful brunch treat.

Notes

  • If you prefer fully cooked yolks, bake for a few minutes longer until yolks are firm.
  • Everything bagel seasoning is optional but adds a nice savory crunch to the pastry edges.
  • Make sure to press out excess moisture from spinach well to avoid soggy pastry.
  • Use fresh large eggs for best results and even cooking.
  • This dish is best served immediately as puff pastry can lose its crispiness over time.

Keywords: baked eggs napoleon, puff pastry egg recipe, spinach and eggs, brunch recipes, savory puff pastry, creamy spinach filling

Find it online: https://tastybella.com/baked-eggs-napoleon-with-spinach-and-cream-cheese-filling-recipe/