Baked Eggs Napoleon Recipe

Introduction

Baked Eggs Napoleon is a delicious and elegant brunch recipe featuring flaky puff pastry filled with a creamy spinach mixture and topped with perfectly baked eggs. It’s easy to prepare and makes a stunning dish to impress family and friends.

Ingredients

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

Instructions

1. Step 1: Thaw puff pastry sheets at room temperature for 30-40 minutes until pliable but still cold.
2. Step 2: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
3. Step 3: Unfold thawed puff pastry on a lightly floured surface and cut each sheet into four equal squares (8 total).
4. Step 4: Lightly score a smaller square inside each square, about ½ inch from the edge, without cutting all the way through.
5. Step 5: Brush the top of each square with beaten egg and sprinkle edges with everything bagel seasoning, if using.
6. Step 6: Place puff pastry squares on the prepared baking sheet and bake for 12-15 minutes until golden brown and puffed.
7. Step 7: Let cool slightly, then gently press down the center of each square to create a well.
8. Step 8: Heat olive oil in a large skillet over medium heat. Add shallot and cook until softened, about 3-4 minutes. Add garlic and cook for another minute until fragrant.
9. Step 9: Add spinach to the skillet and cook, stirring occasionally, until wilted, about 5-7 minutes. Add in batches if necessary.
10. Step 10: Transfer cooked spinach to a colander and press out excess moisture.
11. Step 11: Return spinach to the skillet or a bowl. Add cream cheese, heavy cream, Parmesan cheese, nutmeg, salt, and pepper.
12. Step 12: Stir until well combined and smooth. Adjust seasoning to taste.
13. Step 13: Spoon the spinach filling into the wells of the baked puff pastry shells.
14. Step 14: Create a small indentation in the center of the spinach filling in each shell.
15. Step 15: Carefully crack one egg into each indentation. Season with salt and pepper.
16. Step 16: Bake for 10-15 minutes until egg whites are set but yolks remain runny.
17. Step 17: Let cool slightly and garnish with fresh chopped chives before serving.

Tips & Variations

• Use fresh spinach for the best flavor, but frozen spinach can work if thoroughly drained.
• For a richer filling, add a touch of grated mozzarella or cheddar cheese along with the Parmesan.
• Try swapping shallots with finely chopped onions if preferred.
• Everything bagel seasoning adds a savory crunch, but you can skip it or use sesame seeds for a milder effect.
• Adjust egg baking time if you prefer firmer yolks.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. Reheat gently in a low oven (around 300°F/150°C) to maintain the crispiness of the pastry without overcooking the egg. This dish is best enjoyed fresh but can be reheated carefully for brunch the next day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Baked Eggs Napoleon in advance?

You can prepare the spinach filling and puff pastry shells ahead of time, but it’s best to bake the eggs just before serving to ensure they remain perfectly runny.

What can I use instead of puff pastry?

If you don’t have puff pastry, you can try using phyllo dough or a sturdy biscuit dough, though the texture and rise will differ from traditional puff pastry.

Baked Eggs Napoleon Recipe

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★★★★★

4.7 from 118 reviews

Baked Eggs Napoleon is a delicious and elegant brunch recipe featuring flaky puff pastry squares filled with a creamy, seasoned spinach mixture and topped with perfectly baked eggs. This easy-to-make dish combines savory flavors and a visually impressive presentation, making it ideal for special breakfasts or weekend gatherings.

• Author: Isabella
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Breakfast & Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Puff Pastry & Topping

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

Spinach Filling

• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 10 ounces fresh spinach, washed and roughly chopped
• 4 ounces cream cheese, softened
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• Salt and freshly ground black pepper to taste

Eggs & Garnish

• 4 large eggs
• Salt and freshly ground black pepper to taste
• Fresh chives, chopped (for garnish)

Instructions

1. Thaw Pastry: Thaw puff pastry sheets at room temperature for 30-40 minutes until pliable but still cold to ensure they are easy to handle and maintain structure when baked.
2. Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for a non-stick surface and easy cleanup.
3. Prepare Pastry Squares: Unfold the thawed puff pastry on a lightly floured surface. Cut each sheet into four equal squares, totaling eight squares.
4. Score Pastry: Lightly score a smaller square inside each large square about 1/2 inch from the edge, being careful not to cut all the way through. This helps the edges puff up separately.
5. Apply Egg Wash & Season: Brush the top of each square with the beaten egg for a golden finish. Sprinkle the edges with everything bagel seasoning if using for extra flavor and crunch.
6. Bake Pastry: Arrange the puff pastry squares on the prepared baking sheet and bake for 12-15 minutes, or until golden brown and puffed up.
7. Form Wells: Remove from oven and let cool slightly. Gently press down the center of each pastry square to create a well to hold the filling and egg.
8. Cook Shallots & Garlic: Heat olive oil in a large skillet over medium heat. Add chopped shallot and cook for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
9. Wilt Spinach: Add the chopped spinach to the skillet and cook, stirring occasionally, until wilted, about 5-7 minutes. Add in batches if needed to avoid overcrowding.
10. Drain Spinach: Transfer the cooked spinach to a colander and press out excess moisture to avoid soggy filling.
11. Make Spinach Filling: Return spinach to the skillet or a mixing bowl. Add softened cream cheese, heavy cream, grated Parmesan, and nutmeg. Season with salt and pepper. Stir until smooth and well combined. Adjust seasoning to taste.
12. Fill Pastry Shells: Spoon the creamy spinach mixture into the wells of the baked puff pastry shells, filling each cavity evenly.
13. Prepare for Eggs: Create a small indentation in the center of the spinach filling in each shell to cradle the egg.
14. Add Eggs: Carefully crack one egg into the indentation of each spinach-filled pastry shell. Season each egg with salt and freshly ground black pepper.
15. Bake Eggs: Bake the filled pastry shells in the oven for 10-15 minutes, or until the egg whites are set but yolks remain runny as desired.
16. Garnish & Serve: Let the baked eggs cool slightly. Garnish with freshly chopped chives before serving for a fresh, mild onion flavor and attractive finish.

Notes

• Make sure the puff pastry is thawed but still cold to prevent it from sticking and tearing during handling.
• Pressing out excess moisture from the spinach is critical to keep the pastry crisp.
• Adjust egg baking time based on your preferred yolk doneness.
• Everything bagel seasoning is optional but adds a nice savory crunch and depth of flavor.
• Use fresh chives for garnish to add color and a mild onion note.

Keywords: baked eggs napoleon, spinach cream cheese pastry, brunch recipes, puff pastry eggs, savory breakfast, easy brunch recipe