Go Back
–+ servings
Baked Eggs Napoleon

Savor Baked Eggs Napoleon: A Flaky, Elegant Brunch Delight

Baked Eggs Napoleon combines rich eggs, creamy spinach, and flaky pastry for an elegant brunch dish that impresses.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 ramekins
Course: Breakfast
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry Shells
  • 1 sheet Puff Pastry Keep it cold for easy handling.
For the Filling
  • 2 cups Fresh Spinach Well-wilted to prevent soggy base.
  • 4 large Eggs Choose the freshest eggs for runny yolks.
  • 1 cup Gruyere Cheese Can be swapped for cheddar or goat cheese.
  • 1/2 cup Heavy Cream Don’t skimp on the cream for best results.
For Additional Flavor
  • 4 slices Prosciutto or Ham Substitute with crispy bacon or skip for vegetarian.
  • to taste Seasonings Salt, pepper, and a hint of nutmeg.

Equipment

  • Oven
  • skillet
  • Ramekins
  • pastry brush

Method
 

Step-by-Step Instructions for Baked Eggs Napoleon
  1. Thaw your puff pastry in the refrigerator for several hours or overnight. Preheat your oven to 400°F (200°C) and grease four 4-inch ramekins.
  2. Roll out the thawed pastry to about 1/8 inch thickness. Cut circles slightly larger than the ramekins and press into the greased dishes.
  3. Pre-bake the pastry shells by lining with parchment and filling with weights. Bake for 12-15 minutes until edges are golden, then bake 3-5 more minutes until bottom is lightly browned.
  4. In a skillet over medium heat, sauté chopped shallots and garlic in olive oil until soft. Add spinach until wilted, then mix in cream cheese, heavy cream, and seasonings.
  5. Spoon the creamy spinach mixture into each puff pastry cup, then crack an egg on top of each.
  6. Lightly coat the edges of the pastry with a beaten egg wash, and season each egg with salt, pepper, and nutmeg.
  7. Return to the oven and bake for 12-18 minutes, watching until the egg whites are set but yolks remain slightly jiggly.
  8. Remove from the oven to cool for a few minutes, then garnish with fresh chives and serve warm.

Nutrition

Serving: 1ramekinCalories: 350kcalCarbohydrates: 15gProtein: 12gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 1500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Best enjoyed fresh but can be refrigerated. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!