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Baked Eggs Napoleon Recipe

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★★★★★

4.7 from 116 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 elegant dish combines savory flavors and a golden, crispy texture, ideal for a special breakfast or brunch gathering.

Ingredients

Scale

Puff 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 cheese
  • 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 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.
  2. Form Pastry Shells: On a lightly floured surface, unroll the puff pastry and roll it out to about 1/8 inch thickness. Using a round cutter or a bowl, cut four circles approximately 4.5-5 inches in diameter. Gently press each circle into the greased ramekins, allowing a slight overhang of pastry on the edges.
  3. Blind Bake Pastry: Line each pastry shell with parchment paper or aluminum foil and fill with pie weights or dried beans to keep the shape. Bake in the oven for 12-15 minutes until the edges become lightly golden. Remove the weights and lining, then bake for an additional 3-5 minutes until the pastry base is set and slightly golden.
  4. Prepare Creamy Spinach Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped shallot and minced garlic, sautéing for 2-3 minutes until fragrant and translucent. 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 freshly ground black pepper to taste, mixing until smooth and creamy.
  5. Assemble Napoleon: Evenly divide the creamy spinach mixture among the pre-baked pastry shells. Carefully crack one large egg into the center of each filled shell, ensuring the yolk remains intact. Lightly season the eggs with salt and pepper.
  6. Egg Wash & Season: Brush the exposed edges of the puff pastry with the beaten egg wash to give it a shiny, golden finish once baked. Sprinkle Everything bagel seasoning over the pastry edges if desired for additional flavor.
  7. Final Bake: Place the ramekins carefully back into the oven and bake at 400°F (200°C) for 12-18 minutes depending on how you prefer your egg yolks: 12-14 minutes for runny yolks, or 17-18 minutes for firmer yolks. The egg whites should be fully set and the pastry deeply golden and crisp.
  8. Garnish & Serve: Remove the ramekins from the oven. Immediately garnish the baked eggs Napoleon with freshly chopped chives. Serve hot directly in ramekins or gently slide onto plates for a beautiful presentation.

Notes

  • Ensure the puff pastry is fully thawed before rolling out to prevent cracking.
  • You can use frozen spinach thawed and well-drained as a substitute for fresh spinach.
  • For a dairy-free version, substitute cream cheese and heavy cream with suitable plant-based alternatives.
  • Cook times may vary depending on your oven; watch the eggs closely towards the end of baking to achieve desired yolk consistency.
  • Everything bagel seasoning is optional but adds a nice extra flavor and texture to the crust.

Keywords: baked eggs napoleon, brunch recipe, puff pastry eggs, creamy spinach eggs, easy brunch, savory baked eggs

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