Baked Eggs Napoleon Recipe

Introduction

Baked Eggs Napoleon is a delightful brunch dish featuring flaky puff pastry filled with creamy spinach and topped with perfectly baked eggs. It’s elegant yet simple, making it ideal for impressing guests or enjoying a special weekend treat at home.

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

Tips & Variations

• For a richer flavor, add a sprinkle of grated Gruyère or cheddar cheese to the spinach mixture.
• If you prefer firmer yolks, bake the eggs a few minutes longer, watching carefully to avoid overcooking.
• Try adding cooked bacon or sautéed mushrooms to the spinach filling for extra texture and taste.
• Everything bagel seasoning is optional but adds a nice savory crunch; feel free to omit or substitute with sesame seeds or poppy seeds.

Storage

Store leftover baked eggs Napoleon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (around 300°F/150°C) to avoid toughening the puff pastry. Avoid microwaving to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the spinach mixture ahead of time?

Yes, you can make the spinach filling a day in advance and refrigerate it. Bring it to room temperature before spooning into the pastry shells and baking.

What can I substitute for puff pastry?

If you don’t have puff pastry, you could use phyllo dough for a crispier texture or even a sturdy bread base, though the classic flaky puff pastry is best for this dish.

Baked Eggs Napoleon Recipe

Print Recipe

★★★★★

4.4 from 102 reviews

Baked Eggs Napoleon is a sophisticated yet simple brunch dish featuring flaky puff pastry filled with a creamy spinach mixture and topped with perfectly baked eggs. This recipe combines the buttery crispness of puff pastry with a rich and flavorful spinach cream cheese filling, all crowned with a tender baked egg. It’s elegant enough for special occasions yet easy enough for a weekend treat.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: French-Inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Puff Pastry Base

• 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

Topping

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

Instructions

1. Thaw and prepare puff pastry: Allow the puff pastry sheets to thaw at room temperature for 30-40 minutes until pliable but still cold to ensure easy handling.
2. Preheat oven and prepare baking sheet: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
3. Cut puff pastry: On a lightly floured surface, unfold the thawed puff pastry and cut each sheet into four equal squares, giving a total of eight squares.
4. Score pastry squares: Lightly score a smaller square inside each square about 1/2 inch from the edges without cutting through to allow puffing on the edges.
5. Brush and season: Brush the tops of each square with beaten egg and optionally sprinkle with everything bagel seasoning for extra flavor.
6. Bake pastry shells: Place the squares on the prepared baking sheet and bake for 12-15 minutes until golden brown and puffed up, then let them cool slightly.
7. Create wells: Gently press down the center of each baked puff pastry square to form a well for the filling and egg.
8. Prepare spinach filling: Heat olive oil in a large skillet over medium heat, add chopped shallots and cook until softened (3–4 minutes), then add garlic and cook until fragrant (1 minute).
9. Cook spinach: Add the chopped spinach in batches to the skillet and cook, stirring occasionally, until wilted (5–7 minutes). Drain excess moisture by pressing spinach in a colander.
10. Combine filling ingredients: Return spinach to the skillet or bowl, then add cream cheese, heavy cream, Parmesan cheese, nutmeg, salt, and pepper. Stir until the mixture is smooth and well combined. Adjust seasoning to taste.
11. Fill pastry shells: Spoon the spinach filling evenly into the wells of each puff pastry shell.
12. Create egg indentation: Make a small indentation in the center of the spinach filling in each shell to hold the egg.
13. Add eggs: Carefully crack one egg into each indentation, seasoning with salt and pepper to taste.
14. Bake eggs: Return the filled puff pastry shells to the oven and bake for 10-15 minutes, or until the egg whites are set but yolks remain runny.
15. Garnish and serve: Let the baked eggs cool slightly, then garnish with freshly chopped chives before serving for a fresh and colorful finish.

Notes

• To ensure puff pastry puffs up nicely, avoid cutting through the center scoring.
• If you prefer firmer yolks, bake the eggs a little longer to your desired doneness.
• Everything bagel seasoning is optional but adds a tasty, savory crunch to the puff pastry edges.
• Drain the spinach well to avoid soggy pastry bases.
• You can substitute fresh spinach with frozen spinach, thawed and squeezed dry.
• This recipe can be prepared ahead by making the filling and puff pastry shells separately, then baked with eggs just before serving.

Keywords: baked eggs, puff pastry, spinach filling, brunch recipe, cream cheese, easy breakfast, elegant brunch