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Baked Eggs Napoleon Recipe

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★★★★★

4.5 from 73 reviews

Baked Eggs Napoleon is an elegant and flavorful brunch dish featuring flaky puff pastry shells filled with a creamy spinach mixture and topped with perfectly baked eggs. This recipe combines the richness of cream cheese, Parmesan, and nutmeg-spiced spinach with golden, crisp pastry, finished with a delicate egg wash and optional everything bagel seasoning for a beautiful presentation and delicious taste.

Ingredients

Scale

Pastry Shells

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

Spinach Filling

  • 1 tbsp olive oil
  • 1 finely chopped shallot
  • 2 minced garlic cloves
  • 10 oz fresh spinach, roughly chopped
  • 4 oz softened cream cheese
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan
  • 1/4 tsp nutmeg
  • Salt and freshly ground black pepper to taste

Eggs & Garnish

  • 4 large eggs
  • Chopped fresh chives (for garnish)

Instructions

  1. Prepare Puff Pastry & Oven: Thaw the frozen puff pastry sheets according to package instructions. Preheat your oven to 400°F (200°C). Lightly grease four 4-inch ramekins to prevent sticking.
  2. Form Pastry Shells: On a lightly floured surface, unroll the puff pastry and roll it out to a thickness of about 1/8 inch. Using a 4.5-5 inch round cutter, cut four circles. Gently press each circle into the prepared ramekins, allowing a slight overhang of the pastry around the edges.
  3. Blind Bake Pastry: Line the pastry shells with parchment paper or foil, then fill them with pie weights to prevent puffing. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove the weights and lining, then bake for an additional 3-5 minutes until the pastry is set and dry.
  4. Prepare Creamy Spinach Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped shallot and minced garlic cloves, sautéing for 2-3 minutes until fragrant and softened. Add the roughly chopped spinach and cook until wilted, about 3-5 minutes. Remove the pan from heat and stir in softened cream cheese, heavy cream, grated Parmesan, and nutmeg. Season with salt and freshly ground black pepper to taste, mixing until smooth and creamy.
  5. Assemble Napoleon: Evenly divide the creamy spinach mixture among the pre-baked pastry shells. Carefully crack one large egg into the center of each shell on top of the spinach filling. Lightly season the eggs with salt and black pepper.
  6. Egg Wash & Season: Using a brush, apply the beaten egg wash to the exposed edges of the puff pastry. If desired, sprinkle everything bagel seasoning over the egg-washed pastry edges to add extra flavor and texture.
  7. Final Bake: Place the ramekins carefully back into the oven. Bake for 12-18 minutes at 400°F (200°C) depending on your preferred egg yolk consistency: 12-14 minutes for runny yolks or 17-18 minutes for fully set yolks. The egg whites should be completely set and the pastry golden and crisp.
  8. Garnish & Serve: Remove the ramekins from the oven and immediately garnish with freshly chopped chives. Serve the Baked Eggs Napoleon hot, either directly in the ramekins or carefully slid onto plates.

Notes

  • Make sure to use fresh spinach for the best flavor and texture in the filling.
  • Blind baking the puff pastry ensures a crisp base that doesn’t become soggy from the filling and eggs.
  • If you prefer a runnier yolk, adjust the baking time accordingly and monitor closely.
  • Everything bagel seasoning adds a nice savory crunch but can be omitted for a simpler presentation.
  • These can be assembled ahead of time and baked just before serving for convenience.

Keywords: Baked eggs, spinach, puff pastry, breakfast, brunch, creamy spinach, puff pastry shells

Find it online: https://zarameals.com/baked-eggs-napoleon-recipe/