Introduction

Baked Eggs Napoleon is a sophisticated yet simple dish that layers flaky puff pastry with a creamy spinach filling and a perfectly baked egg. It makes an elegant brunch or light dinner that’s sure to impress.

A round, layered breakfast dish sits on a white plate with a dark edge, placed on a white marbled texture. The bottom layer is a golden-brown, crispy hash brown base made from shredded potatoes, visible with some caramelized edges. Above it, there is a thicker, soft layer of cooked eggs mixed with bits of orange and white ingredients, likely cheese and small pieces of vegetables or ham. The top layer is a sunny-side-up egg with a bright yellow yolk in the center, surrounded by glossy, slightly crispy white egg edges. The yolk is sprinkled with cracked black pepper and small green herb pieces, adding a touch of color to the warm tones. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface and cut into four equal squares. Place the squares on a baking sheet lined with parchment paper.
Step 2: Brush each pastry square with the beaten egg and sprinkle with everything bagel seasoning if using. Bake for about 12-15 minutes until golden and puffed. Remove and set aside to cool slightly.
Step 3: Heat olive oil in a skillet over medium heat. Add the shallot and garlic and sauté until translucent and fragrant, about 2-3 minutes.
Step 4: Add the chopped spinach to the skillet and cook until wilted and any excess moisture evaporates, about 5 minutes. Season with salt, pepper, and nutmeg. Remove from heat.
Step 5: In a bowl, combine the sautéed spinach mixture with cream cheese, heavy cream, and Parmesan cheese. Mix until smooth and evenly blended.
Step 6: Spoon a generous amount of the spinach mixture onto each baked pastry square, spreading it evenly but leaving room in the center for the egg.
Step 7: Carefully crack one egg onto each pastry square over the spinach filling. Sprinkle the eggs with a pinch of salt and pepper.
Step 8: Return the baking sheet to the oven and bake for an additional 8-12 minutes, or until the egg whites are set but the yolks are still slightly runny, or cooked to your preference.
Step 9: Remove from oven and garnish with chopped fresh chives. Serve immediately.

Tips & Variations

For a richer flavor, add a sprinkle of crumbled feta or goat cheese to the spinach filling.
To make it vegetarian, use vegetable broth to sauté the spinach if desired, or add mushrooms for extra depth.
If you prefer fully cooked yolks, bake a few minutes longer and monitor closely to avoid overcooking.
Everything bagel seasoning adds a nice savory crunch, but you can substitute with sesame seeds or omit altogether.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or toaster oven to keep the pastry crisp. Eggs may lose the runny texture after reheating but will still taste delicious.

How to Serve

A round, single-layered dish sits on a white plate, composed mainly of golden-brown, crispy hash browns or shredded potatoes forming the base and sides, giving it a rough textured edge. On top, there is a perfectly cooked sunny-side-up egg with a bright yellow yolk in the center and the egg white cooked but still soft around it. Black pepper and small pieces of chopped green herbs are sprinkled over the egg, adding contrast to the smooth surface. The overall look shows warm, inviting colors and a juicy texture, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh puff pastry instead of frozen?

Yes, fresh puff pastry works well. Just adjust the baking time slightly as fresh pastry may bake faster than frozen.

Can I prepare the spinach filling ahead of time?

Absolutely. The spinach mixture can be made a day in advance and refrigerated. Allow it to come to room temperature before assembling the dish.

Baked Eggs Napoleon Recipe

Print Recipe

★★★★★

4.4 from 59 reviews

Baked Eggs Napoleon is an elegant and delicious brunch dish featuring flaky puff pastry topped with a savory mixture of sautéed spinach, cream cheese, and Parmesan, finished with perfectly baked eggs. A hint of nutmeg and garlic adds depth, while fresh chives provide a bright garnish, making it a sophisticated yet easy-to-prepare meal.

Author: Bella
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Baking
Cuisine: French-inspired
Diet: Vegetarian

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

Egg Layers

4 large eggs
Salt and freshly ground black pepper to taste

Garnish

Fresh chives, chopped

Instructions

Prepare Puff Pastry: Preheat the oven. Roll out the thawed puff pastry sheets on a lightly floured surface to desired thickness and cut into squares or rounds as preferred. Place the pastry pieces on a baking sheet lined with parchment paper, brush them with the beaten egg wash, and sprinkle with everything bagel seasoning if using. Bake until puffed and golden, then set aside to cool slightly.
Cook Spinach Filling: Heat olive oil in a skillet over medium heat. Add the finely chopped shallot and minced garlic, sautéing until fragrant and translucent. Add roughly chopped spinach, cooking just until wilted. Remove from heat and let cool.
Combine Filling Ingredients: In a bowl, mix the sautéed spinach mixture with the softened cream cheese, heavy cream, grated Parmesan, nutmeg, salt, and freshly ground black pepper until smooth and creamy.
Assemble Napoleon Layers: Place a layer of baked puff pastry on a serving dish. Spread a generous amount of the spinach mixture over it. Carefully top with a baked or softly cooked egg (fried or baked separately is recommended for best texture). Season the egg with salt and pepper. Repeat layering if desired.
Final Baking: Optionally, place assembled Napoleons into the oven briefly to warm through and meld flavors, taking care not to overcook the eggs.
Garnish and Serve: Sprinkle chopped fresh chives on top for a fresh, vibrant finish. Serve warm as a stylish brunch or light meal.

Notes

Ensure puff pastry is well thawed before rolling for easier handling.
You can bake eggs separately by cracking them into a greased muffin tin and baking at 350°F for about 10-12 minutes for a set but tender yolk.
Everything bagel seasoning adds a savory crunch, but it is optional for those monitoring salt intake.
Nutmeg complements spinach beautifully; avoid overusing to keep flavor balanced.
This dish pairs wonderfully with a fresh green salad or light fruit compote for brunch.

Keywords: Baked eggs, puff pastry, spinach, cream cheese, brunch recipe, elegant breakfast, Nutmeg, Parmesan, Everything bagel seasoning