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Baked Eggs Napoleon Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/baked-eggs-napoleon-recipe-2/