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–+ servings
Baked Eggs Napoleon

Baked Eggs Napoleon: Dive into a Flaky Brunch Delight

Baked Eggs Napoleon is an elegant and hassle-free brunch recipe that features velvety baked eggs in flaky pastry with creamy spinach and rich cheese.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 ramekins
Course: Breakfast
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Puff Pastry
  • 1 sheet Puff Pastry Ensure it is well-thawed for best results.
For the Filling
  • 4 large Egg Use fresh large eggs for optimal richness.
  • 2 cups Spinach Fresh spinach recommended.
  • 8 oz Cream Cheese Can substitute with mascarpone or ricotta.
  • 1/2 cup Heavy Cream Can substitute with half-and-half or milk.
  • 1/2 cup Parmesan Cheese Substitutes include Gruyere or cheddar.
  • 1/4 tsp Nutmeg Omit if unavailable.
  • 1 small Shallot Can substitute with onion.
  • 2 cloves Garlic Can use garlic powder as an alternative.
For Assembly
  • 1 beaten egg Egg Wash Provides a glossy finish to pastry.
  • to taste Salt Essential seasoning.
  • to taste Pepper Essential seasoning.
For Garnish
  • 2 tbsp Chives Can use fresh herbs of your choice.

Equipment

  • oven
  • Skillet
  • Ramekins
  • Rolling Pin
  • Round cutter
  • parchment paper

Method
 

Preparation
  1. Thaw puff pastry in the refrigerator for several hours or overnight. Preheat oven to 400°F (200°C) and grease four 4-inch ramekins.
  2. Roll out puff pastry to 1/8 inch. Cut circles for ramekins and press into the greased ramekins.
  3. Line shells with parchment paper and fill with pie weights. Blind bake for 12-15 minutes until edges are golden. Remove weights and parchment, then bake for 3-5 minutes more.
  4. Heat olive oil in a skillet. Sauté shallots and garlic until fragrant. Add fresh spinach and stir until wilted. Mix in cream cheese, heavy cream, Parmesan, nutmeg, salt, and pepper to make the filling.
  5. Spoon filling into pastry shells and crack an egg into each. Season eggs with salt and pepper.
  6. Beat an egg for egg wash and brush onto pastry edges. Optionally, sprinkle seasoning or herbs on top.
  7. Bake assembled Baked Eggs Napoleon for 12-18 minutes until eggs are set but soft in the center.
  8. Remove from oven, cool slightly, and garnish with chives. Serve warm.

Nutrition

Serving: 1ramekinCalories: 350kcalCarbohydrates: 20gProtein: 12gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 180mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 900IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Enjoy your Baked Eggs Napoleon fresh for the best texture. Store leftovers in an airtight container in the fridge for up to 3 days.

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