Baked Eggs Napoleon with Spinach and Puff Pastry Recipe

Introduction

Baked Eggs Napoleon is a delightful and elegant dish that combines flaky puff pastry with a creamy spinach filling and perfectly baked eggs. It’s a fantastic option for brunch or a special breakfast that feels both comforting and impressive.

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 your 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 square about 1/2 inch from the edge, being careful not to cut 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: Place the puff pastry squares on the prepared baking sheet and bake for 12-15 minutes, or 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 the garlic and cook until fragrant, about 1 minute.
9. Step 9: Add the spinach to the skillet and cook, stirring occasionally, until wilted, about 5-7 minutes. Add spinach in batches if needed.
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 bowl. Stir in the cream cheese, heavy cream, Parmesan cheese, and nutmeg. Season with salt and pepper to taste.
12. Step 12: Mix until the filling is well combined and smooth. Taste and adjust seasoning if needed.
13. Step 13: Spoon the spinach mixture 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 the eggs 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. Garnish with fresh chopped chives and serve immediately.

Tips & Variations

• For a dairy-free version, substitute cream cheese and heavy cream with coconut cream or a plant-based cheese alternative.
• Add cooked mushrooms or sautéed bacon to the spinach filling for extra flavor and texture.
• If you prefer firmer yolks, bake the eggs a few minutes longer to your desired doneness.
• Use frozen spinach if fresh is not available; just thaw and squeeze out excess liquid before using.

Storage

Store leftover baked eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. Keep in mind reheating may reduce the crispiness of the puff pastry and soften the eggs.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the puff pastry and spinach filling in advance?

Yes, you can prepare both components a day ahead. Keep the baked pastry shells and spinach filling refrigerated separately, then assemble with eggs and bake just before serving.

What can I use instead of everything bagel seasoning?

If you don’t have everything bagel seasoning, sprinkle the pastry edges with a mix of sesame seeds, poppy seeds, dried garlic, and onion powder for a similar flavor.

Baked Eggs Napoleon with Spinach and Puff Pastry Recipe

Print Recipe

★★★★★

4.5 from 91 reviews

Baked Eggs Napoleon is a delightful brunch dish featuring flaky puff pastry squares filled with a creamy spinach mixture and topped with perfectly baked eggs. This elegant recipe combines sautéed spinach, cream cheese, and Parmesan with a hint of nutmeg, all nestled in golden puff pastry, making it a sophisticated yet approachable meal perfect for any occasion.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Breakfast/Brunch
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Puff Pastry & Seasonings

• 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 the Puff Pastry: Allow the frozen puff pastry sheets to thaw at room temperature for 30-40 minutes until they become pliable but remain cold for easy handling.
2. Preheat 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, totaling eight squares.
4. Score the Pastry: Lightly score smaller squares inside each puff pastry square, about 1/2 inch from the edges, being careful not to cut all the way through to allow a raised border when baked.
5. Egg Wash and Season: Brush the tops of each square with the beaten egg to help golden the pastry, then optionally sprinkle everything bagel seasoning along the edges for extra flavor.
6. Bake Puff Pastry Shells: Place the squares on the baking sheet and bake for 12-15 minutes until golden brown and puffed up beautifully.
7. Create Wells in Pastry: Let the pastry cool slightly; then gently press down the center of each square to create a shallow well for the filling.
8. Sauté Shallots and Garlic: Heat olive oil in a large skillet over medium heat. Add the chopped shallot and cook until softened, about 3-4 minutes, then stir in minced garlic and cook for an additional minute until fragrant.
9. Cook Spinach: Add the chopped spinach to the skillet, cooking and stirring occasionally until wilted, about 5-7 minutes. If necessary, add the spinach in batches to ensure even cooking.
10. Drain Spinach: Transfer the cooked spinach to a colander and press out any excess moisture thoroughly to prevent soggy filling.
11. Prepare Spinach Filling: Return the spinach to the skillet or a mixing bowl. Add softened cream cheese, heavy cream, grated Parmesan cheese, nutmeg, and season with salt and freshly ground black pepper to taste.
12. Combine Filling: Stir the ingredients together until the mixture is smooth and well combined. Taste and adjust seasoning as needed.
13. Fill Pastry Shells: Spoon the prepared spinach filling into the wells of the baked puff pastry shells evenly across all squares.
14. Create Egg Indentations: Make a small indentation in the center of the spinach filling in each puff pastry well to cradle the eggs.
15. Add Eggs: Carefully crack one large egg into each indentation, taking care not to break the yolk. Season the eggs with salt and freshly ground black pepper.
16. Bake with Eggs: Return the filled puff pastry squares to the oven and bake for 10-15 minutes, or until the egg whites are set but the yolks remain runny for the perfect texture.
17. Garnish and Serve: Let the baked eggs cool slightly, garnish with freshly chopped chives, and serve immediately to enjoy these elegant, savory pastries at their best.

Notes

• Everything bagel seasoning is optional but adds a delightful savory crust to the puff pastry.
• For firmer yolks, bake a few minutes longer until desired doneness is reached.
• Pressing out excess moisture from the spinach is crucial to avoid soggy pastry shells.
• You can prepare the spinach filling ahead of time and refrigerate before assembling.
• Use fresh eggs for the best flavor and presentation.

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