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Baked Eggs Napoleon Recipe

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★★★★★

4.7 from 111 reviews

Baked Eggs Napoleon is a delightful and easy brunch recipe featuring flaky puff pastry shells filled with a creamy spinach and cheese mixture, topped with a perfectly baked egg. This savory dish combines the crispiness of golden baked pastry with the rich flavors of garlic, shallots, Parmesan, and nutmeg-spiced spinach, making it an impressive yet simple meal for any brunch occasion.

Ingredients

Scale

Pastry Shells

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

Spinach Filling

  • 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
  • Salt and freshly ground black pepper to taste

Eggs and Garnish

  • 4 large eggs
  • Chopped fresh chives (for garnish)

Instructions

  1. Prepare Puff Pastry & Oven: Thaw puff pastry sheets as per package instructions. Preheat your oven to 400°F (200°C). Lightly grease four 4-inch ramekins to prevent sticking.
  2. Form Pastry Shells: On a lightly floured surface, unroll the puff pastry and roll it out to about 1/8 inch thickness. Cut out four circles measuring 4.5 to 5 inches in diameter. Gently press each circle into the prepared ramekins, allowing a slight overhang around the edges.
  3. Blind Bake Pastry: Line each pastry shell with parchment paper or foil and fill with pie weights to keep the shape. Bake in the oven for 12-15 minutes or until the edges turn lightly golden. Remove the weights and lining, then bake for an additional 3-5 minutes until the pastry is fully set and crisp.
  4. Prepare Creamy Spinach Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the finely chopped shallot and minced garlic cloves for 2-3 minutes until fragrant. Add the chopped fresh spinach and cook until wilted, about 3-5 minutes. Remove from heat, then stir in the softened cream cheese, heavy cream, grated Parmesan, and nutmeg. Season with salt and freshly ground black pepper to taste, mixing well to combine.
  5. Assemble Napoleon: Spoon the creamy spinach mixture evenly into the pre-baked puff pastry shells. Carefully crack one large egg into the center of each filled shell. Lightly season the eggs with salt and pepper.
  6. Egg Wash & Season: Brush the exposed edges of the puff pastry with the beaten egg to give a glossy finish when baked. Sprinkle Everything bagel seasoning over the pastry edges if desired for extra flavor.
  7. Final Bake: Transfer the filled ramekins carefully back into the oven. Bake for 12-18 minutes at 400°F (200°C), depending on your preferred yolk consistency—about 12-14 minutes for runny yolks, or 17-18 minutes for firm yolks. The egg whites should be set and the pastry deeply golden.
  8. Garnish & Serve: Remove the ramekins from the oven and immediately garnish with chopped fresh chives. Serve hot either directly in the ramekins or carefully slide out onto plates for a beautiful presentation.

Notes

  • Thaw puff pastry overnight in the refrigerator for best results or follow package thawing instructions.
  • Use fresh spinach rather than frozen for optimal texture in the filling.
  • The nutmeg adds subtle warmth; do not skip for authentic flavor.
  • Adjust baking time to ensure eggs reach your desired consistency.
  • Everything bagel seasoning is optional but adds a savory crunch to the pastry edges.
  • You can substitute cream cheese with a plant-based version to make it vegetarian-friendly.

Keywords: Baked Eggs Napoleon, brunch recipe, puff pastry eggs, spinach and cheese baked eggs, easy brunch recipes, savory breakfast, baked eggs with spinach

Find it online: https://platedbyemma.com/baked-eggs-napoleon-recipe/