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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.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
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.