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Baked Eggs Napoleon Recipe

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4.5 from 374 reviews

Baked Eggs Napoleon is an elegant and flavorful breakfast or brunch dish featuring flaky puff pastry shells filled with a creamy spinach mixture and topped with perfectly baked eggs. This recipe combines the buttery crispiness of pastry with a rich, cheesy spinach filling and the delicate texture of runny egg yolks, garnished with fresh chives for a beautiful presentation.

Ingredients

Scale

Puff Pastry & Seasoning

  • 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 & Garnish

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

Instructions

  1. Thaw Puff Pastry: Thaw the frozen puff pastry sheets at room temperature for 30-40 minutes until they become pliable but still remain cold to ensure easy handling.
  2. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
  3. Prepare Puff Pastry Squares: Unfold the thawed puff pastry on a lightly floured surface and cut each sheet into four equal squares, making a total of eight squares.
  4. Score Puff Pastry Squares: Lightly score a smaller square inside each puff pastry square about 1/2 inch from the edge, being careful not to cut all the way through, to help the pastry rise evenly.
  5. Apply Egg Wash and Seasoning: Brush the tops of each puff pastry square with the beaten egg and, if desired, sprinkle the edges with everything bagel seasoning for extra flavor and texture.
  6. Bake Puff Pastry: Place the puff pastry squares on the prepared baking sheet and bake for 12-15 minutes until golden brown and puffed up.
  7. Create Wells in Pastry: Allow the baked puff pastry to cool slightly, then gently press down the center of each square to form a well that will hold the spinach mixture and egg.
  8. Sauté Shallots and Garlic: Heat olive oil in a large skillet over medium heat. Add the finely chopped shallot and cook for 3-4 minutes until softened, then add minced garlic and sauté for another minute until fragrant.
  9. Cook Spinach: Add the chopped spinach to the skillet and cook, stirring occasionally, until wilted, about 5-7 minutes. If needed, add spinach in batches to ensure even cooking.
  10. Drain Excess Moisture: Transfer the cooked spinach to a colander and press out any excess moisture to prevent a soggy filling.
  11. Mix Spinach Filling: Return the drained spinach to the skillet or a bowl. Add softened cream cheese, heavy cream, grated Parmesan cheese, nutmeg, and season with salt and pepper. Stir until the mixture is smooth and well combined. Taste and adjust seasoning as needed.
  12. Fill Puff Pastry: Spoon the creamy spinach mixture into the wells of the baked puff pastry shells, filling them generously but leaving some room for the egg.
  13. Create Egg Indentation: Make a small indentation in the center of the spinach filling in each shell to cradle the egg.
  14. Add Eggs: Carefully crack one large egg into each indentation. Season the eggs with salt and freshly ground black pepper.
  15. Bake with Eggs: Bake the filled puff pastry shells for 10-15 minutes, or until the egg whites are set but the yolks remain runny for the perfect texture.
  16. Garnish and Serve: Remove from the oven, let cool slightly, then garnish with freshly chopped chives. Serve immediately for a warm, delicious breakfast or brunch.

Notes

  • Make sure to thaw the puff pastry sheets until just pliable but still cold to prevent sticking and tearing.
  • Pressing out excess moisture from the cooked spinach is crucial to keep the pastry crisp.
  • If you prefer firmer yolks, bake the eggs for a few extra minutes.
  • Everything bagel seasoning is optional but adds a nice savory crunch to the edges.
  • Use fresh chives or substitute with other fresh herbs like parsley or dill for garnish.
  • Serve immediately after baking, as the puff pastry is best enjoyed warm and crisp.

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

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