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Baked Eggs Napoleon: A Delicious Easy Brunch Recipe

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4.9 from 147 reviews

Baked Eggs Napoleon is a delicious and easy brunch recipe featuring flaky puff pastry shells filled with a creamy spinach mixture and topped with perfectly baked eggs. This elegant dish combines sautéed spinach, cream cheese, Parmesan, and nutmeg inside golden pastry cups, finished with a delicate baked egg on top. Perfect for weekend brunch or a special occasion breakfast.

Ingredients

Scale

Puff Pastry Shells

  • 1 package (14.1 oz) frozen puff pastry sheets
  • 1 beaten egg (for egg wash)
  • Everything bagel seasoning (optional)

Spinach Filling

  • 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 cheese
  • 1/4 tsp nutmeg
  • Salt and freshly ground black pepper to taste

Eggs and Garnish

  • 4 large eggs
  • Chopped fresh chives (for garnish)

Instructions

  1. Prepare Puff Pastry & Oven: Thaw the puff pastry sheets according to package instructions. Preheat your oven to 400°F (200°C). Lightly grease four 4-inch ramekins to prevent sticking.
  2. Form Pastry Shells: On a lightly floured surface, unroll the puff pastry and roll it out to about 1/8 inch thickness. Cut out four circles approximately 4.5 to 5 inches in diameter. Gently press these pastry circles into the prepared ramekins, allowing a slight overhang around the edges.
  3. Blind Bake Pastry: Line each pastry shell with parchment paper or aluminum foil and fill with pie weights or dried beans to prevent puffing. Bake in the preheated oven for 12 to 15 minutes, until the edges start to turn a light golden color. Remove the weights and lining, then bake for an additional 3 to 5 minutes until the pastry base is set and slightly golden.
  4. Prepare Creamy Spinach Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped shallot and minced garlic, sautéing for 2 to 3 minutes until fragrant and softened. Add the chopped fresh spinach and cook until wilted, about 3 to 5 minutes. Remove from heat and stir in the softened cream cheese, heavy cream, grated Parmesan, nutmeg, and season with salt and freshly ground black pepper to taste. Mix until smooth and creamy.
  5. Assemble Napoleon: Evenly divide the creamy spinach mixture among the partially baked pastry shells. Carefully crack one large egg into the center of each shell atop the spinach filling. Lightly season each egg with salt and pepper.
  6. Egg Wash & Season: Brush the exposed puff pastry edges with the beaten egg to promote a golden finish when baking. Sprinkle the edges with everything bagel seasoning, if using, for added flavor and texture.
  7. Final Bake: Transfer the ramekins carefully back into the oven. Bake for 12 to 18 minutes at 400°F (200°C) depending on how you prefer your yolks—12 to 14 minutes for runny yolks or 17 to 18 minutes for firm yolks. The egg whites should be fully set and the pastry deeply golden and crisp.
  8. Garnish & Serve: Remove the ramekins from the oven and immediately garnish each with chopped fresh chives. Serve hot directly in the ramekins or gently slide the baked eggs napoleon onto serving plates.

Notes

  • Blind baking the pastry shells ensures they stay crisp and do not become soggy from the filling.
  • Use fresh spinach for the best texture and flavor; frozen spinach can be used if thoroughly drained and squeezed dry.
  • Adjust the seasoning of the creamy spinach mixture to your taste before filling the pastry shells.
  • The baking time for the eggs may vary depending on your oven and egg size—check frequently to avoid overcooking.
  • Everything bagel seasoning is optional but adds a nice savory crunch to the pastry edges.
  • Serve immediately for the best texture, as the pastry can soften as it cools.

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

Find it online: https://kochenmitviktoria.com/baked-eggs-napoleon-a-delicious-easy-brunch-recipe/