Description
Baked Eggs Napoleon is an elegant and easy brunch recipe featuring flaky puff pastry topped with a creamy spinach and cheese filling, finished with a perfectly baked egg. This savory dish is perfect for impressing guests or enjoying a sophisticated weekend breakfast.
Ingredients
Scale
Puff Pastry and Seasoning
- 2 sheets Puff Pastry (thawed)
- 1 large Egg (for wash)
- 2 tbsp Everything Bagel Seasoning (optional)
Filling
- 2 tbsp Olive Oil (or butter)
- 1 medium Shallot (chopped)
- 2 cloves Garlic (minced)
- 4 cups Fresh Spinach (or kale)
- 8 oz Cream Cheese (or ricotta)
- 1/4 cup Heavy Cream (or half-and-half)
- 1/2 cup Grated Parmesan Cheese (or Gruyère)
- 1/4 tsp Nutmeg (optional)
- Salt (to taste)
- Pepper (to taste)
Topping & Garnish
- 4 Large Eggs (for topping)
- 2 tbsp Fresh Chives (for garnish)
Instructions
- Thaw Puff Pastry: Allow the puff pastry sheets to sit at room temperature for 30-40 minutes until they become pliable, making them easier to work with and preventing cracks during baking.
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and for easy cleanup.
- Prepare Pastry: Cut each puff pastry sheet into four equal squares. Using a knife, lightly score the edges of each square without cutting all the way through; this will create a raised border as the pastry bakes.
- Apply Egg Wash: Beat one egg and brush the surface of each pastry square with the egg wash. Optionally sprinkle with everything bagel seasoning for extra flavor and a decorative touch.
- Bake Pastry: Place the prepared puff pastry squares on the baking sheet and bake in the preheated oven for 12-15 minutes, until golden and puffed.
- Sauté Filling: While the pastry bakes, heat olive oil in a skillet over medium heat. Add chopped shallot and minced garlic, sautéing until fragrant and softened, about 3-4 minutes.
- Combine Filling: Add fresh spinach to the skillet and cook until wilted. Remove from heat and mix in cream cheese, heavy cream, grated Parmesan cheese, nutmeg, salt, and pepper. Stir until the mixture is smooth and creamy.
- Assemble Pastry: Remove the baked puff pastry squares from the oven and spoon the creamy spinach filling into the center of each square, inside the scored borders.
- Add Eggs: Crack one large egg carefully into the well of each filled pastry square. Lightly season the eggs with salt and pepper.
- Final Bake: Return the filled pastries with eggs to the oven and bake for an additional 10-15 minutes, or until the egg whites are set but the yolks remain runny to your preference.
- Garnish and Serve: Remove from the oven and allow to cool slightly. Garnish with freshly chopped chives before serving to add a fresh, mild onion flavor and vibrant color.
Notes
- For a richer flavor, use butter instead of olive oil when sautéing the shallots and garlic.
- Puff pastry can be substituted with phyllo dough for a lighter texture, but adjust baking time accordingly.
- To make the dish vegetarian, ensure the cheese used is free from animal rennet.
- Use kale instead of spinach for a heartier texture in the filling.
- If you prefer fully cooked yolks, extend the final bake time by a few minutes and watch carefully to avoid overcooking.
