Baked Eggs Napoleon: Your Easy Brunch Delight Recipe
Baked Eggs Napoleon is a delightful and elegant brunch recipe featuring flaky puff pastry filled with a creamy spinach and cheese mixture, topped with perfectly baked eggs. This easy-to-make dish combines savory flavors with a beautiful presentation, making it an ideal choice for weekend brunch or special occasions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pastry and Egg Wash
- 1 package (14.1 oz) frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Everything bagel seasoning (optional)
Spinach Filling
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 10 oz fresh spinach, chopped
- 4 oz cream cheese, softened
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 tsp nutmeg
- Salt and pepper to taste
Eggs and Garnish
- 4 large eggs
- Fresh chives, chopped (for garnish)
Instructions
- Preheat the oven. Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the puff pastry squares.
- Prepare the puff pastry. Unfold the thawed puff pastry and cut it into four equal squares. Score a 1/2-inch border around each square without cutting all the way through, then brush the edges with beaten egg wash to help them puff and brown evenly.
- Partially bake the pastry. Place the pastry squares on the prepared sheet and bake for 10-12 minutes until the edges are golden and puffed. Once baked, gently press the centers with a spoon to create wells for filling.
- Sauté the shallots and garlic. Heat olive oil in a medium skillet over medium heat. Add the finely chopped shallot and sauté for about 2 minutes until translucent, then add minced garlic and cook for another minute until fragrant.
- Cook the spinach. Stir in the chopped spinach and cook for 3 to 5 minutes until wilted. Drain the spinach thoroughly in a colander, pressing out excess moisture to avoid soggy pastry.
- Make the creamy filling. In a bowl, mix softened cream cheese, heavy cream, grated Parmesan, nutmeg, salt, and pepper until smooth. Fold in the well-drained spinach to create a flavorful filling.
- Adjust oven temperature. Reduce the oven heat to 375°F (190°C) to prepare for baking the filled pastries.
- Fill the pastry wells. Evenly spoon the creamy spinach mixture into each puff pastry well, making a small indentation in the center for the egg.
- Add the eggs. Carefully crack one large egg into each spinach-filled pastry. Season eggs with a pinch of salt and pepper to enhance flavor.
- Bake the filled pastries. Return the baking sheet to the oven and bake for 15-20 minutes, or until the egg whites have set and yolks reach your preferred level of doneness. Watch closely to prevent the pastry edges from burning.
- Garnish and serve. Remove the baked Eggs Napoleon from the oven and immediately garnish with freshly chopped chives and, if desired, a sprinkle of everything bagel seasoning. Serve warm for the best taste and texture.
Notes
- Be sure to press out as much liquid from the cooked spinach as possible to prevent the puff pastry from becoming soggy.
- Egg doneness can be adjusted according to your preference; for runnier yolks, reduce baking time slightly.
- Everything bagel seasoning is optional but adds a nice savory touch and extra texture on top.
- Use fresh chives for garnish to add a mild onion flavor and fresh color contrast.
- Thaw puff pastry completely before use for easier handling and better puffing.
