Print

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.

Ingredients

Scale

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

Find it online: https://stirringwithstella.com/baked-eggs-napoleon-with-spinach-and-puff-pastry-recipe/