Introduction

Baked Eggs Napoleon is a delicious and elegant brunch recipe featuring flaky puff pastry filled with creamy spinach and a perfectly baked egg. It’s easy to prepare and sure to impress your guests with its flavor and presentation.

A square piece of baked dish with about four visible layers sits on a white plate. The bottom layers are light yellow with bits of red, showing a mix of melted cheese and small pieces of meat or vegetables. The top layer is golden brown and crispy with a slightly rough texture. On top of the dish rests a sunny-side-up egg with a bright yellow yolk in the center, surrounded by firm white. Small green chopped herbs and microgreens are sprinkled on the egg, adding fresh color. The plate is set on a white marbled surface, and a silver fork is placed behind the dish. 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 and 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 pastry and roll it out to about 1/8 inch thickness. Cut four circles about 4.5 to 5 inches in diameter and gently press them into the ramekins, leaving 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 start to turn golden. Remove the weights and lining, then bake for another 3-5 minutes until the pastry is fully set.
Step 4: Heat olive oil in a skillet over medium heat. Sauté the chopped shallot and minced garlic for 2-3 minutes until fragrant. Add the fresh spinach and cook until wilted, about 3-5 minutes. Remove from heat and stir in the cream cheese, heavy cream, grated Parmesan, and nutmeg. Season with salt and pepper to taste.
Step 5: Spoon the creamy spinach mixture evenly into each pre-baked pastry shell. Crack one large egg into the center of each shell and season lightly with salt and pepper.
Step 6: Brush the exposed edges of the puff pastry with the beaten egg wash. If you like, sprinkle Everything bagel seasoning on top for extra flavor and texture.
Step 7: Place the ramekins carefully in the oven and bake for 12-18 minutes. For runny yolks, bake about 12-14 minutes; for firmer yolks, bake 17-18 minutes. The egg whites should be set and the pastry deeply golden.
Step 8: Remove from oven and garnish immediately with chopped fresh chives. Serve hot in the ramekins or carefully slide each Napoleon onto a plate.

Tips & Variations

For a richer flavor, add a sprinkle of crumbled bacon or sautéed mushrooms to the spinach mixture.
If you prefer softer pastry, reduce the blind bake time slightly but watch to avoid sogginess from the filling.
Substitute spinach with kale or Swiss chard for a different green and texture.

Storage

Store any leftover Baked Eggs Napoleon covered in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven for 10-12 minutes to keep the pastry crisp. Avoid microwaving as it can make the pastry soggy.

How to Serve

This image shows a round, stacked breakfast dish on a white plate sitting on a white marbled texture. The bottom layer is a golden-brown, crispy mixture of shredded potatoes with small pieces of browned bacon mixed in. The middle layer looks soft and light yellow with visible strands of shredded potatoes. The top layer features a perfectly cooked sunny-side-up egg with a bright, shiny orange yolk and firm white edges. Small bits of green herbs are sprinkled evenly on top and around the dish. The egg dish has a slightly crispy, browned edge, giving it a textured look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these ahead of time?

You can assemble the pastry shells with the spinach filling and keep them refrigerated for a few hours before adding the eggs and baking. For best results, add the eggs fresh before baking.

What if I don’t have ramekins?

You can use small oven-safe bowls or muffin tins as a substitute, but adjust the size to ensure the pastry has enough room to bake properly around the filling and egg.