Name: Baked Eggs Napoleon Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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; Fresh chives, chopped (for garnish)

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Introduction

Baked Eggs Napoleon is a delightful brunch dish featuring flaky puff pastry filled with creamy spinach and topped with perfectly baked eggs. This elegant yet simple recipe combines rich flavors and textures that are sure to impress your guests or elevate your weekend breakfast.

The dish shows a single round stack with three visible layers: the bottom layer is golden brown crispy shredded potato, the middle layer shows melted cheese mixed with small bits of orange pieces, and the top layer is a sunny-side-up egg with a bright yellow yolk and white edges. The egg is sprinkled with black pepper and small green herbs. The stack sits centered on a white plate with a slight shine, placed on a white marbled surface. Steam rises lightly from the egg, showing warmth. 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
Fresh chives, chopped (for garnish)

Instructions

Step 1: Thaw the puff pastry sheets at room temperature for 30-40 minutes until pliable but still cold.
Step 2: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 3: Unfold the thawed puff pastry on a lightly floured surface and cut each sheet into four equal squares, making eight squares total.
Step 4: Lightly score a smaller square inside each large square about 1/2 inch from the edge, being careful not to cut all the way through.
Step 5: Brush the top of each square with the beaten egg and sprinkle the edges with everything bagel seasoning, if using.
Step 6: Place the puff pastry squares on the prepared baking sheet and bake for 12-15 minutes until golden brown and puffed up.
Step 7: Let the pastry cool slightly, then gently press down the center of each square to create a well.
Step 8: Heat olive oil in a large skillet over medium heat. Add the shallot and cook until softened, about 3-4 minutes. Add garlic and cook for 1 minute until fragrant.
Step 9: Add the chopped spinach to the skillet and cook, stirring occasionally, until wilted, about 5-7 minutes. Cook in batches if needed to avoid overcrowding.
Step 10: Transfer spinach to a colander and press out excess moisture.
Step 11: Return the spinach to the skillet or a bowl. Add cream cheese, heavy cream, Parmesan cheese, and nutmeg. Season with salt and pepper.
Step 12: Stir the mixture until well combined and smooth. Taste and adjust seasoning as needed.
Step 13: Spoon the spinach filling into the wells of the baked puff pastry shells.
Step 14: Create a small indentation in the center of the spinach filling in each shell.
Step 15: Carefully crack one egg into each indentation. Season the eggs with salt and pepper.
Step 16: Return the filled pastries to the oven and bake for 10-15 minutes, or until the egg whites are set but the yolks remain runny.
Step 17: Let cool slightly, garnish with fresh chopped chives, and serve immediately.

Tips & Variations

Use fresh baby spinach for a tender texture, or substitute kale for a heartier filling.
Add a pinch of crushed red pepper flakes to the spinach mixture for a subtle kick.
Swap Parmesan for Gruyère or mozzarella for a different cheese flavor.
For a dairy-free option, replace cream cheese and heavy cream with coconut cream and omit the Parmesan.

Storage

Store any leftover baked eggs Napoleon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 300°F/150°C) or a toaster oven to keep the pastry crisp. Avoid microwaving for best texture.

How to Serve

The image shows a round, layered dish with a crispy golden-brown base made of fried shredded potatoes mixed with bits of orange vegetables and small white pieces. On top, there is a perfectly cooked fried egg with a bright yellow yolk and white edges slightly browned, sprinkled with black pepper and small green onion pieces. The dish sits on a white plate with a matte texture, placed on a white marbled surface. Steam rises softly from the egg, giving a fresh, hot appearance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the spinach filling ahead of time?

Yes, you can make the spinach filling a day in advance and store it in the refrigerator. Add it to the baked puff pastry shells just before adding the eggs and baking.

How do I know when the eggs are perfectly baked?

The eggs are done when the whites are fully set but the yolks still wobble slightly and remain runny. This usually takes about 10-15 minutes at 400°F (200°C).