Baked Eggs Napoleon: A Delightful Breakfast Treat

Baked Eggs Napoleon is a delicious and visually stunning breakfast or brunch dish that takes advantage of flaky puff pastry filled with creamy spinach and topped with a perfectly baked egg. The combination of textures and flavors makes it a must-try recipe that will impress your family and guests alike.

Why Make This Recipe

There are many reasons to try Baked Eggs Napoleon. First, the crispy, golden puff pastry serves as a lovely base for the rich and creamy spinach mixture. The addition of the perfectly runny egg adds a rich flavor that elevates this dish to new heights. Not only is it an eye-catching dish, but it’s also packed with nutrients thanks to the fresh spinach. Plus, it’s simple to make and can be assembled ahead of time, making it perfect for busy mornings or leisurely weekends.

How to Make Baked Eggs Napoleon

Follow this simple step-by-step guide to create your own delicious Baked Eggs Napoleon.

Ingredients

• 1 package (14.1 oz) frozen puff pastry sheets, thawed
• 1 egg, beaten (for egg wash)
• Everything bagel seasoning (optional)
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 10 ounces fresh spinach, washed and roughly chopped
• 4 ounces cream cheese, softened
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• Salt and freshly ground black pepper to taste
• 4 large eggs
• Fresh chives, chopped (for garnish)

Directions

1. Thaw puff pastry sheets at room temperature for 30-40 minutes until pliable but still cold.
2. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
3. Unfold the thawed puff pastry on a lightly floured surface and cut each sheet into four equal squares (8 total).
4. Lightly score a smaller square inside each square, about 1/2 inch from the edge (do not cut all the way through).
5. Brush the top of each square with the beaten egg and sprinkle the edges with everything bagel seasoning, if using.
6. Place the puff pastry squares on the prepared baking sheet and bake for 12-15 minutes, or until they are golden brown and puffed up.
7. Allow them to cool slightly, then gently press down the center of each square to create a well.
8. Heat olive oil in a large skillet over medium heat. Add shallot and cook until softened (3-4 minutes). Add garlic and cook until fragrant (1 minute).
9. Add spinach to the skillet and cook, stirring occasionally, until wilted (5-7 minutes). You may need to add the spinach in batches.
10. Transfer the wilted spinach to a colander and press out excess moisture.
11. Return the spinach to the skillet (or a bowl), then add cream cheese, heavy cream, Parmesan cheese, and nutmeg. Season with salt and pepper.
12. Stir until well combined and smooth. Taste and adjust seasoning if necessary.
13. Spoon the spinach filling into the wells of the baked puff pastry shells.
14. Create a small indentation in the center of the spinach filling in each shell.
15. Carefully crack one egg into each indentation and season with salt and pepper.
16. Bake for 10-15 minutes, or until egg whites are set but yolks are still runny.
17. Let cool slightly and garnish with fresh chopped chives. Serve immediately.

How to Serve Baked Eggs Napoleon

Baked Eggs Napoleon is best served warm, straight from the oven. For an inviting presentation, place each pastry on a plate and garnish with freshly chopped chives. Pair it with a light salad or crispy breakfast potatoes for a complete meal.

How to Store Baked Eggs Napoleon

If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep in mind that the puff pastry may lose some of its crispness upon reheating.

Tips to Make Baked Eggs Napoleon

• Ensure your puff pastry is completely thawed but still cold for the best results.
• Experiment with different cheeses for diverse flavors – goat cheese or feta can add a nice twist.
• For a spicy kick, consider adding some red pepper flakes to the spinach mixture.

Variations

• Substitute kale or Swiss chard for the spinach to change up the flavor.
• Add cooked bacon or sausage to the filling for a heartier version.
• For a vegetarian option, incorporate diced peppers or mushrooms in the filling.

FAQs

1. Can I make this dish ahead of time? Yes! You can prepare the spinach filling and puff pastry ahead of time. Assemble it just before baking for the best texture.

2. What can I serve with Baked Eggs Napoleon? This dish pairs beautifully with fresh fruit, a green salad, or crispy breakfast potatoes.

3. Can I freeze Baked Eggs Napoleon? While it’s best enjoyed fresh, you can freeze the assembled but unbaked pastry. Just thaw and bake as directed when you’re ready to enjoy!

Baked Eggs Napoleon is more than just a meal; it’s an experience you’ll want to share. Give this recipe a try—you won’t be disappointed!

Baked Eggs Napoleon

A delicious and visually stunning breakfast or brunch dish featuring flaky puff pastry filled with creamy spinach and topped with a perfectly baked egg.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Puff Pastry and Egg Wash

• 1 package (14.1 oz) frozen puff pastry sheets, thawed
• 1 large egg, beaten (for egg wash)
• to taste Everything bagel seasoning (optional)

Spinach Filling

• 1 tablespoon olive oil
• 1 medium shallot, finely chopped
• 2 cloves garlic, minced
• 10 ounces fresh spinach, washed and roughly chopped
• 4 ounces cream cheese, softened
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• to taste Salt and freshly ground black pepper
• 4 large eggs
• to taste Fresh chives, chopped (for garnish)

Method

 

Preparation

1. Thaw puff pastry sheets at room temperature for 30-40 minutes until pliable but still cold.
2. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
3. Unfold the thawed puff pastry on a lightly floured surface and cut each sheet into four equal squares (8 total).
4. Lightly score a smaller square inside each square, about 1/2 inch from the edge (do not cut all the way through).
5. Brush the top of each square with the beaten egg and sprinkle the edges with everything bagel seasoning, if using.

Baking

1. Place the puff pastry squares on the prepared baking sheet and bake for 12-15 minutes, or until they are golden brown and puffed up.
2. Allow them to cool slightly, then gently press down the center of each square to create a well.

Cooking Filling

1. Heat olive oil in a large skillet over medium heat. Add shallot and cook until softened (3-4 minutes). Add garlic and cook until fragrant (1 minute).
2. Add spinach to the skillet and cook, stirring occasionally, until wilted (5-7 minutes). You may need to add the spinach in batches.
3. Transfer the wilted spinach to a colander and press out excess moisture.
4. Return the spinach to the skillet (or a bowl), then add cream cheese, heavy cream, Parmesan cheese, and nutmeg. Season with salt and pepper.
5. Stir until well combined and smooth. Taste and adjust seasoning if necessary.

Assembly

1. Spoon the spinach filling into the wells of the baked puff pastry shells.
2. Create a small indentation in the center of the spinach filling in each shell.
3. Carefully crack one egg into each indentation and season with salt and pepper.

Final Baking

1. Bake for 10-15 minutes, or until egg whites are set but yolks are still runny.
2. Let cool slightly and garnish with fresh chopped chives. Serve immediately.

Notes

Best served warm, straight from the oven. Store leftovers in an airtight container in the refrigerator for up to 2 days. Puff pastry may lose crispness upon reheating.