Description
Baked Eggs Napoleon is a delightful and elegant brunch recipe featuring flaky puff pastry shells filled with a creamy spinach and cheese mixture, topped with baked eggs. This easy-to-make dish combines rich flavors of sautéed spinach, cream cheese, and Parmesan with perfectly baked eggs, making it a perfect savory treat for special mornings or gatherings.
Ingredients
Scale
Pastry and Seasoning
- 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 cheese
- 1/4 tsp nutmeg
- Salt and freshly ground black pepper to taste
Eggs
- 4 large eggs
Garnish
- Chopped fresh chives
Instructions
- Prepare Puff Pastry & Oven: Thaw the puff pastry sheets according to package instructions. Preheat your oven to 400°F (200°C). Lightly grease four 4-inch ramekins to prevent sticking.
- Form Pastry Shells: Unroll the puff pastry onto a lightly floured surface and roll it out to approximately 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.
- Blind Bake Pastry: Line the pastry-lined ramekins with parchment paper or foil and fill with pie weights to keep the pastry from puffing too much. Bake in the preheated oven for 12 to 15 minutes, until the edges turn lightly golden. Remove the weights and parchment, then bake for an additional 3 to 5 minutes until the pastry is set and dry.
- Prepare Creamy Spinach Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped shallot and minced garlic and sauté for 2 to 3 minutes until fragrant. Add the chopped spinach and cook until wilted, about 3 to 5 minutes. Remove the pan from heat, then stir in the softened cream cheese, heavy cream, grated Parmesan, and nutmeg. Season the mixture with salt and freshly ground black pepper to taste.
- Assemble Napoleon: Evenly divide the creamy spinach filling among the blind-baked puff pastry shells. Carefully crack one large egg into the center of each shell. Lightly season the eggs with salt and pepper.
- Egg Wash & Season: Using a pastry brush, lightly brush the exposed puff pastry edges with the beaten egg to give them a shiny, golden finish. If desired, sprinkle the pastry edges with Everything bagel seasoning for added flavor and texture.
- Final Bake: Place the ramekins carefully back into the oven and bake at 400°F (200°C) for 12 to 18 minutes. For runny yolks, bake about 12 to 14 minutes; for firmer yolks, bake 17 to 18 minutes. Bake until the egg whites are set and the pastry is deeply golden brown.
- Garnish & Serve: Remove the ramekins from the oven. Garnish immediately with freshly chopped chives. Serve the baked eggs hot directly in the ramekins or gently slide onto plates for serving.
Notes
- Ensure puff pastry is thoroughly thawed for easier handling and shaping.
- Use pie weights or dried beans for blind baking to prevent puffing; do not skip this step to maintain the pastry’s shape.
- Adjust baking times depending on how you like your eggs cooked—less time for runny yolks, more for firm.
- Everything bagel seasoning is optional but adds a nice savory crunch and flavor contrast.
- Fresh chives add a mild onion flavor and color contrast; you can substitute with finely chopped green onions if preferred.
- The nutmeg enhances the creamy spinach filling with subtle warmth; do not omit for best flavor profile.
- Serve immediately after baking for best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French-inspired
Keywords: baked eggs, puff pastry, brunch recipe, spinach and cheese, creamy filling, egg bake, easy brunch
