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Baked Eggs Napoleon Recipe

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★★★★★

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.

Ingredients

Scale

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

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