Baked Eggs Napoleon Recipe

Introduction

Baked Eggs Napoleon is a delightful dish that combines flaky puff pastry with a creamy spinach filling and perfectly baked eggs. It’s elegant enough for brunch guests yet simple enough for a weekend treat.

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 oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. Step 3: Unfold thawed puff pastry on a lightly floured surface. Cut each sheet into four equal squares (8 total).
4. Step 4: Lightly score a smaller square inside each square, about 1/2 inch from the edge, without cutting all the way through.
5. Step 5: Brush the top of each square with beaten egg. Sprinkle edges with everything bagel seasoning if using.
6. Step 6: Place 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 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 shallot and cook until softened, 3-4 minutes. Add garlic and cook until fragrant, about 1 minute.
9. Step 9: Add spinach in batches to the skillet, cooking and stirring occasionally until wilted, about 5-7 minutes total.
10. Step 10: Transfer spinach to a colander and press out excess moisture.
11. Step 11: Return spinach to the skillet or a bowl. Add cream cheese, heavy cream, Parmesan cheese, nutmeg, and season with salt and pepper.
12. Step 12: Stir until well combined and smooth. Taste and adjust seasoning as needed.
13. Step 13: Spoon the spinach filling 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 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, then garnish with fresh chopped chives before serving.

Tips & Variations

• Use baby spinach for a more tender texture, or substitute with kale if preferred, but cook a bit longer to soften.
• Try adding a pinch of red pepper flakes to the spinach mixture for a mild spicy kick.
• For a richer flavor, swap heavy cream with crème fraîche or sour cream.
• If you like your eggs fully cooked, bake for a few extra minutes until yolks are set to your liking.

Storage

Store leftover Baked Eggs Napoleon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (300°F / 150°C) to maintain crisp pastry and prevent overcooking the eggs. It’s best enjoyed fresh for optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

You can prepare the spinach filling and bake the puff pastry shells in advance, then assemble and bake the eggs just before serving to ensure they stay fresh and eggs don’t overcook.

What if I don’t have everything bagel seasoning?

Everything bagel seasoning adds a nice savory crunch but is optional. You can simply brush the pastry with egg wash and sprinkle with a little sesame seeds, poppy seeds, or coarse sea salt instead.

Baked Eggs Napoleon Recipe

Print Recipe

★★★★★

4.9 from 141 reviews

Baked Eggs Napoleon features flaky puff pastry squares filled with a creamy spinach mixture and topped with perfectly baked eggs. This elegant yet simple dish is perfect for brunch or a special breakfast, combining rich flavors of garlic, shallots, cream cheese, and Parmesan with the freshness of spinach and the satisfying texture of baked eggs.

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

Ingredients

Scale 1x2x3x

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

Topping

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

Instructions

1. Thaw and Prepare Puff Pastry: Thaw the frozen puff pastry sheets at room temperature for 30-40 minutes until pliable but still cold. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut and Score Pastry: On a lightly floured surface, unfold the thawed puff pastry and cut each sheet into four equal squares, for a total of eight squares. Lightly score a smaller square inside each pastry square about 1/2 inch from the edge without cutting all the way through. This will create a raised border to hold the filling and egg.
3. Apply Egg Wash and Bake Pastry Shells: Brush the top of each square with beaten egg and optionally sprinkle edges with everything bagel seasoning. Arrange the pastry squares on the prepared baking sheet and bake for 12-15 minutes until golden brown and puffed up. Then let them cool slightly and gently press down the center of each square to form a well for the filling.
4. Cook Spinach Mixture: Heat olive oil in a large skillet over medium heat. Add the finely chopped shallot and cook until softened, about 3-4 minutes. Add minced garlic and cook until fragrant, about 1 minute. Add the chopped spinach in batches if needed, cooking and stirring until wilted, about 5-7 minutes total.
5. Drain and Mix Filling: Transfer the cooked spinach to a colander and press out excess moisture. Return the spinach to the skillet or a bowl and stir in cream cheese, heavy cream, grated Parmesan, and nutmeg. Season with salt and freshly ground black pepper. Stir until the filling is smooth and well combined. Adjust seasoning as needed.
6. Fill Pastry Shells: Spoon the spinach mixture into the wells of the baked puff pastry shells, filling them generously. Create a small indentation in the center of each filling to hold the egg.
7. Add Eggs and Bake: Carefully crack one egg into each spinach-filled indentation. Season the eggs with salt and freshly ground black pepper. Return the filled pastries to the oven and bake for 10-15 minutes, or until the egg whites are set but yolks remain runny.
8. Garnish and Serve: Let the Baked Eggs Napoleon cool slightly. Garnish with fresh chopped chives before serving for a pop of color and additional flavor.

Notes

• Ensure the puff pastry is properly thawed but still cold to achieve the best puff and texture during baking.
• Adjust baking time for eggs depending on your preferred yolk consistency; bake longer for firmer yolks.
• Everything bagel seasoning is optional but adds a nice savory crunch to the pastry edges.
• When cooking spinach, pressing out excess moisture is important to avoid soggy pastry shells.
• This dish can be prepared ahead by making the spinach filling and pre-baking the pastry shells, then assembling and baking eggs just before serving.

Keywords: baked eggs, puff pastry, spinach, brunch recipe, breakfast, cream cheese, Parmesan, baked eggs napoleon