Introduction

Baked Eggs Napoleon is a delightful and elegant brunch dish featuring flaky puff pastry filled with creamy spinach and topped with perfectly baked eggs. This recipe is simple to prepare yet impressive on the table, making it a great choice for weekend mornings or special occasions.

A round, thick breakfast casserole with three visible layers on a white plate, resting on a white marbled surface; the bottom layer is a mix of light yellow potato and bits of red ham, the middle layer is creamy and pale with melted cheese, while the top layer is a golden-brown crispy crust with a perfectly cooked sunny-side-up egg in the center, bright yellow yolk surrounded by white egg, sprinkled with chopped green herbs and cracked black pepper, a silver fork lies in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Thaw the puff pastry according to package instructions. Preheat your oven to 400°F (200°C). Lightly grease four 4-inch ramekins to prevent sticking.
Step 2: On a lightly floured surface, unroll the puff pastry and roll it out to about 1/8 inch thickness. Cut out four circles approximately 4.5 to 5 inches in diameter. Gently press each circle into the prepared ramekins, allowing a slight overhang.
Step 3: Line each pastry shell with parchment paper or foil and fill with pie weights or dried beans. Blind bake for 12-15 minutes until the edges begin to turn lightly golden. Remove the weights and lining, then bake for an additional 3-5 minutes until the pastry base is set.
Step 4: In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté the finely chopped shallot and minced garlic for 2-3 minutes until fragrant. Add the chopped spinach and cook until wilted, about 3-5 minutes. Remove from heat and stir in the softened cream cheese, heavy cream, grated Parmesan, and nutmeg. Season with salt and pepper to taste.
Step 5: Evenly divide the creamy spinach mixture among the baked pastry shells. Carefully crack one large egg into the center of each shell and season lightly with salt and pepper.
Step 6: Brush the exposed edges of puff pastry with the beaten egg (egg wash). Sprinkle with Everything bagel seasoning if using, for added flavor and texture.
Step 7: Place the ramekins back in the oven and bake for 12-18 minutes. Bake for 12-14 minutes if you prefer runny yolks, or 17-18 minutes for firm yolks. The egg whites should be fully set and the pastry deeply golden.
Step 8: Remove from the oven and garnish immediately with chopped fresh chives. Serve hot in the ramekins or carefully slide the baked eggs onto plates for an elegant presentation.

Tips & Variations

For a vegetarian variation, you can add sautéed mushrooms or caramelized onions to the spinach filling for extra depth of flavor.
If you prefer, swap the Parmesan for Gruyère or mozzarella for a different cheese twist.
Make sure to watch the eggs closely during baking to achieve your preferred yolk consistency.
Use fresh puff pastry if available for a flakier texture and better rise.

Storage

Store any leftover baked eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (around 300°F / 150°C) for 8-10 minutes to keep the pastry crisp. Avoid microwaving as it may make the pastry soggy.

How to Serve

Two potato nests are placed on white plates with subtle speckled patterns, both topped by a sunny-side-up egg with bright yellow yolks and slightly crispy edges. The potato base is golden brown and shredded, crisp on the outside but soft inside. Each egg is garnished with small green herb sprinkles, adding a fresh touch. One white plate is in the foreground with a shiny silver fork on the side, resting on a white marbled surface. A woman's hand is gently holding the fork, ready to dig in. The yolk of the egg in the front nest is broken and flowing over the side, creating a rich, creamy look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

You can prepare the spinach filling and bake the pastry shells in advance. However, it’s best to assemble and bake the eggs just before serving to ensure the eggs are perfectly cooked and the pastry stays crisp.

What can I use if I don’t have ramekins?

If ramekins are not available, small oven-safe soufflé dishes or even muffin tins can be used. Just be sure to adjust the baking time accordingly, as smaller or larger containers will affect cooking time.