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Baked Eggs Napoleon

Baked Eggs Napoleon: A Savory Twist for Your Brunch Table

Baked Eggs Napoleon combines flaky puff pastry with creamy spinach and savory ham, elevating your brunch experience.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 2 sheets Frozen Puff Pastry Provides flaky and crisp texture
  • 1 Egg For egg wash and baking
For the Filling
  • 2 tablespoons Olive Oil Can use butter for added richness
  • 1 Shallot Can substitute with onion
  • 2 cloves Garlic Adjust quantity per taste
  • 4 cups Fresh Spinach Can replace with sautéed kale or Swiss chard
  • 4 ounces Cream Cheese Substitute with ricotta for a lighter option
  • 1/2 cup Heavy Cream Can replace with half-and-half for a lighter variation
  • 1/2 cup Grated Parmesan Cheese Substitute with Gruyère, Fontina, or cheddar
  • 1/4 teaspoon Nutmeg Omit if disliked
  • to taste Salt and Black Pepper Adjust to personal taste
For the Topping
  • 4 Large Eggs Fresh eggs are best for flavor and aesthetics
  • 1 tablespoon Everything Bagel Seasoning Optional garnish
  • 2 tablespoons Fresh Chives Use parsley or green onions as alternatives

Equipment

  • Oven
  • Baking sheet
  • Skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Thaw puff pastry at room temperature for 30-40 minutes until pliable.
  2. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. Roll out pastry, cut into 4x4 inch squares, score smaller squares within, and brush edges with egg wash.
  4. Bake pastry squares for 12-15 minutes until puffed and golden brown.
  5. Remove from oven, cool slightly, and create wells in the centers with a spoon.
  6. Heat olive oil in a skillet, add shallots and garlic, and sauté for 3-4 minutes until translucent.
  7. Add fresh spinach, cooking until wilted, approximately 2-3 minutes, and drain excess moisture.
  8. In a mixing bowl, combine cooked spinach, cream cheese, heavy cream, Parmesan, nutmeg, salt, and pepper until creamy.
  9. Fill pastry wells with spinach mixture, leaving space for eggs.
  10. Crack an egg into each well and season lightly with salt and pepper.
  11. Bake filled pastries for an additional 10-15 minutes until egg whites are set and yolks are runny.
  12. Garnish with fresh chives and serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 12gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 250mgSodium: 500mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 1200IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Ensure egg freshness for optimal texture. Press gently when creating wells in the pastry. Sauté spinach until fully wilted to prevent sogginess. Avoid overbaking to retain runny yolks. Prep pastry and filling in advance for quick assembly.

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