Baked Eggs Napoleon Recipe

Introduction

Baked Eggs Napoleon is a delicious and elegant breakfast or brunch dish featuring flaky puff pastry filled with creamy spinach and topped with perfectly baked eggs. This savory treat combines rich flavors and beautiful presentation that will impress your family and guests.

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)

Instructions

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

Tips & Variations

• Use baby spinach for a more delicate texture, or substitute with kale for a heartier option.
• If you prefer fully cooked yolks, bake a few minutes longer until yolks are set to your liking.
• Add a pinch of red pepper flakes to the spinach filling for a subtle spicy kick.
• Try topping with shredded mozzarella or feta cheese instead of Parmesan for a different flavor profile.
• For a gluten-free version, substitute puff pastry with a gluten-free puff pastry alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 300°F/150°C) to keep the pastry crisp and warm the filling and eggs without overcooking. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the spinach filling in advance?

Yes, you can make the spinach filling a day ahead and refrigerate it. Bring it to room temperature and stir before assembling the pastries.

What can I use instead of everything bagel seasoning?

If you don’t have everything bagel seasoning, use a mix of sesame seeds, poppy seeds, minced garlic, onion flakes, and salt for a similar flavor and crunch.

Baked Eggs Napoleon Recipe

Print Recipe

★★★★★

4.5 from 71 reviews

Baked Eggs Napoleon is a delightful breakfast or brunch dish featuring flaky puff pastry squares filled with a creamy spinach mixture and topped with perfectly baked eggs. Enhanced with Parmesan cheese, nutmeg, and a sprinkle of everything bagel seasoning, this recipe balances savory flavors and flaky textures for an impressive yet easy-to-make meal.

• Author: Grace
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Puff Pastry Base

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

Spinach Filling

• 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

Eggs and Garnish

• 4 large eggs
• Salt and freshly ground black pepper to taste
• Fresh chives, chopped (for garnish)

Instructions

1. Thaw puff pastry: Thaw the frozen puff pastry sheets at room temperature for 30-40 minutes until they become pliable but remain cold enough to handle easily.
2. Preheat the oven: Set your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper for easy cleanup and even baking.
3. Cut puff pastry: Unfold the thawed puff pastry on a lightly floured surface. Cut each sheet into four equal squares, resulting in eight squares in total.
4. Score puff pastry: Lightly score a smaller square inside each puff pastry square about 1/2 inch from the edges without cutting through the base to help the edges puff separately from the centers during baking.
5. Apply egg wash and seasoning: Brush the tops of each puff pastry square with the beaten egg wash. Optionally, sprinkle the edges with everything bagel seasoning to add extra flavor and texture.
6. Bake puff pastry squares: Place the prepared puff pastry squares on the baking sheet and bake for 12-15 minutes, or until they are golden brown and puffed up beautifully.
7. Create wells in puff pastry: Allow the baked squares to cool slightly, then gently press down the centers to create wells for the spinach filling and eggs to sit in later.
8. Sauté shallot and garlic: Heat olive oil in a large skillet over medium heat. Add the finely chopped shallot and cook until softened, about 3-4 minutes. Add minced garlic and cook for an additional minute until fragrant.
9. Cook spinach: Add the chopped spinach to the skillet and cook, stirring occasionally, until wilted, about 5-7 minutes. Add spinach in batches if necessary to ensure even cooking.
10. Drain spinach moisture: Transfer the cooked spinach to a colander and press out any excess moisture to avoid soggy pastry.
11. Mix spinach filling: Return the drained spinach to the skillet or transfer it to a bowl. Stir in the softened cream cheese, heavy cream, grated Parmesan cheese, and nutmeg. Season with salt and freshly ground black pepper to taste, and mix until smooth and creamy.
12. Fill pastry wells: Spoon the prepared spinach mixture evenly into the wells created in each puff pastry square.
13. Prepare for eggs: Make a small indentation in the center of the spinach filling in each pastry shell to hold the eggs.
14. Add eggs: Carefully crack one egg into each indentation within the spinach-filled pastry shells. Season the eggs lightly with salt and pepper.
15. Bake until eggs set: Return the filled pastries to the oven and bake for an additional 10-15 minutes, or until the egg whites are set but the yolks remain runny for a perfect texture.
16. Garnish and serve: Let the baked eggs cool slightly. Garnish with freshly chopped chives and serve immediately to enjoy the full flavor and crispness of the dish.

Notes

• Ensure the puff pastry is still cold when handling to maintain its flakiness.
• Draining the spinach well is critical to keep the pastry crisp and prevent sogginess.
• Adjust baking time if you prefer firmer or runnier egg yolks.
• The everything bagel seasoning is optional but adds a nice savory and crunchy touch.
• You can substitute cream cheese with ricotta or mascarpone for a different flavor and texture.

Keywords: baked eggs, puff pastry recipe, spinach cream cheese filling, breakfast napoleon, brunch ideas, savory pastry, easy baked eggs recipe