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Baked Eggs Napoleon: A Delicious & Easy Brunch Recipe

Baked Eggs Napoleon: A Delicious & Easy Brunch Recipe
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4.8 from 22 reviews

Baked Eggs Napoleon features flaky puff pastry shells filled with creamy spinach and topped with a perfectly baked egg, making it an elegant and delicious brunch or light meal option that’s easy to prepare.

Ingredients

Puff Pastry

  • 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

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

Instructions

  1. Thaw and prepare puff pastry: Thaw puff pastry sheets at room temperature for 30-40 minutes, until pliable but still cold. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cut and score pastry squares: Unfold thawed puff pastry on a lightly floured surface. Cut each sheet into four equal squares (8 total). Lightly score a smaller square inside each square about 1/2 inch from the edge, being careful not to cut through.
  3. Apply egg wash and seasoning: Brush the top of each square with the beaten egg. Optionally, sprinkle the edges with everything bagel seasoning for extra flavor.
  4. Bake puff pastry shells: Place puff pastry squares on the prepared baking sheet and bake for 12-15 minutes until golden brown and puffed up. Let them cool slightly, then gently press down the center of each square to create a well for filling.
  5. Prepare spinach filling: Heat olive oil in a large skillet over medium heat. Add shallot and cook until softened (3-4 minutes). Add garlic and cook until fragrant (1 minute).
  6. Cook spinach: Add spinach to the skillet and cook, stirring occasionally, until wilted (5-7 minutes). If necessary, add spinach in batches. Transfer cooked spinach to a colander and press out excess moisture.
  7. Mix filling ingredients: Return drained spinach to the skillet or a bowl. Add cream cheese, heavy cream, Parmesan cheese, nutmeg, and season with salt and pepper. Stir until smooth and well combined. Taste and adjust seasoning if needed.
  8. Fill puff pastry shells: Spoon the spinach filling into the wells of the baked puff pastry shells. Create a small indentation in the center of the filling for the egg.
  9. Add eggs: Carefully crack one egg into each indentation. Season the eggs with salt and freshly ground black pepper.
  10. Bake eggs: Return filled shells to the oven and bake for 10-15 minutes, or until the egg whites are set but yolks remain runny. For firmer yolks, bake slightly longer.
  11. Garnish and serve: Let the Eggs Napoleon cool slightly, garnish with fresh chopped chives, and serve immediately for the best taste and texture.

Notes

  • Cheese Variations: You can substitute cream cheese and Parmesan with Gruyere, mozzarella, or feta for different flavor profiles.
  • Spice it Up: Add a pinch of red pepper flakes to the spinach filling for a bit of heat.
  • Vegetarian Option: Ensure the Parmesan cheese you use is vegetarian-friendly (made without animal rennet).
  • Make Ahead: Puff pastry shells and spinach filling can be prepared ahead of time and stored separately; assemble and bake just before serving.
  • Adjust Egg Doneness: Bake longer if you prefer firmer egg yolks.

Nutrition

Find it online: https://recipethrive.com/baked-eggs-napoleon-a-delicious-and-easy-brunch-recipe/