Introduction

Baked Eggs Napoleon is a delightful and easy brunch recipe that combines flaky puff pastry with a creamy spinach and cheese filling topped with perfectly baked eggs. This elegant dish is sure to impress your guests or make your weekend mornings special.

A thick, square-shaped baked dish sits on a white plate, featuring visible layers of golden-brown crispy edges, melted cheese, and bits of ham or bacon within the bottom half. The top layer is a perfectly cooked fried egg with a bright, glossy yellow yolk in the center, surrounded by white egg whites that have slightly browned at the edges. The dish is garnished with finely chopped green herbs and small green sprouts on top of the yolk. A fork rests on the plate behind the food, and the surface beneath the plate shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package (14.1 oz) frozen puff pastry sheets
1 beaten egg (for egg wash)
Everything bagel seasoning (optional)
1 tbsp olive oil
1 finely chopped shallot
2 minced garlic cloves
10 oz fresh spinach, roughly chopped
4 oz softened cream cheese
1/4 cup heavy cream
1/4 cup grated Parmesan
1/4 tsp nutmeg
4 large eggs
Salt and freshly ground black pepper to taste
Chopped fresh chives (for garnish)

Instructions

Step 1: Thaw the puff pastry according to package instructions. Preheat your oven to 400°F (200°C). Lightly grease four 4-inch ramekins to prevent sticking.
Step 2: On a lightly floured surface, unroll the pastry and roll it to about 1/8 inch thickness. Cut out four circles measuring 4.5 to 5 inches in diameter. Gently press each circle into the prepared ramekins, allowing a slight overhang for the edges.
Step 3: Line each pastry shell with parchment paper or foil and fill with pie weights or dried beans to prevent puffing. Blind bake for 12-15 minutes until edges turn lightly golden. Remove weights and lining, then bake for an additional 3-5 minutes until the pastry is set but not fully browned.
Step 4: Meanwhile, heat olive oil in a skillet over medium heat. Sauté the shallot and garlic for 2-3 minutes until fragrant. Add the spinach and cook until wilted, about 3-5 minutes. Remove from heat and stir in cream cheese, heavy cream, Parmesan, and nutmeg. Season with salt and pepper to taste.
Step 5: Evenly divide the creamy spinach filling among the blind-baked pastry shells. Carefully crack one egg into the center of each filled shell. Lightly season the eggs with salt and pepper.
Step 6: Brush the exposed edges of puff pastry with the beaten egg for a golden finish. Sprinkle with Everything bagel seasoning if you like a little extra flavor.
Step 7: Place the ramekins on a baking sheet and bake for 12-18 minutes at 400°F (200°C). Bake 12-14 minutes for runny yolks or 17-18 minutes for firmer yolks. Ensure the whites are set and the pastry is deeply golden.
Step 8: Remove from the oven and garnish immediately with chopped fresh chives. Serve warm directly in the ramekins or carefully slide onto plates.

Tips & Variations

For extra richness, add a sprinkle of shredded gruyere or mozzarella to the spinach mixture before baking.
Use fresh herbs like thyme or tarragon in the spinach filling to enhance flavor.
If you prefer, swap the spinach with kale or Swiss chard for a different leafy green twist.
To save time, prepare the spinach filling a day ahead and assemble just before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (around 300°F/150°C) until warmed through to preserve the crispiness of the pastry. Avoid microwaving to prevent sogginess.

How to Serve

A thick, round stack of golden brown hash browns with crispy edges forming the bottom and sides, mixed with bits of reddish bacon throughout the layers. On top, a perfectly cooked sunny-side-up egg with a bright yellow yolk and slightly runny white, sprinkled with chopped green herbs. The dish sits on a white plate with more green herb garnish scattered around, resting on a white marbled surface next to a silver fork. 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 can be used interchangeably with frozen. Just ensure it is properly chilled before rolling and shaping for best results.

How do I know when the eggs are perfectly cooked?

Bake times depend on your preferred doneness: about 12-14 minutes yields soft, runny yolks, while 17-18 minutes creates firmer yolks. The whites should be fully set and opaque. You can carefully check by gently touching the egg white edges.