Introduction

Baked Eggs Napoleon is a delightful and elegant breakfast or brunch dish featuring flaky puff pastry filled with creamy spinach and topped with perfectly baked eggs. It combines simple ingredients into a sophisticated flavor and texture experience that’s sure to impress.

A round, thick dish with a crispy, golden-brown base made of shredded potatoes and bits of cooked onions and carrots, forming a textured outer layer. On top sits a perfectly cooked sunny-side-up egg with a bright yellow yolk lightly seasoned with cracked black pepper and small green chive pieces. The edges of the potato base are browned and slightly crunchy, contrasting with the soft white egg and glossy yolk in the center. The dish is placed on a white plate with a white marbled textured surface visible around it. 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 they are pliable but still cold.
Step 2: Preheat your 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 8 squares total.
Step 4: Lightly score a smaller square inside each square about 1/2 inch from the edge without cutting all the way through.
Step 5: Brush the top of each pastry square with beaten egg and sprinkle the edges with everything bagel seasoning, if using.
Step 6: Place the squares on the prepared baking sheet and bake for 12-15 minutes, until they are golden brown and puffed up.
Step 7: Let the pastries cool slightly, then gently press down the center of each one to create a well for the filling.
Step 8: Heat olive oil in a large skillet over medium heat. Add the chopped shallot and cook until softened, about 3-4 minutes. Add garlic and cook for another 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 necessary.
Step 10: Transfer the spinach to a colander and press out excess moisture.
Step 11: Return the spinach to the skillet or a bowl. Stir in cream cheese, heavy cream, Parmesan cheese, and nutmeg. Season with salt and pepper.
Step 12: Mix until the filling is smooth and well combined. Adjust seasoning to taste.
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 for the egg.
Step 15: Carefully crack one egg into each indentation and season each with salt and pepper.
Step 16: Bake for an additional 10-15 minutes until the egg whites are set but the yolks remain runny.
Step 17: Let cool slightly, garnish with chopped fresh chives, and serve immediately.

Tips & Variations

For a dairy-free version, substitute cream cheese and heavy cream with coconut cream and a dairy-free cheese alternative.
Use kale or Swiss chard instead of spinach for a different leafy green twist.
Add a pinch of smoked paprika or red pepper flakes to the spinach filling for a subtle kick.
Brush the pastry edges with egg wash two times for an extra glossy finish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 300°F/150°C) to maintain pastry crispness; avoid microwaving to prevent sogginess. The eggs are best enjoyed fresh for optimal texture.

How to Serve

A stack of shredded, crispy golden-brown potatoes form the base and sides of the dish, with visible bits of slightly charred edges and some soft, melted cheese mixed in, creating a rich texture. On top sits a perfectly cooked sunny-side-up egg with a bright yellow yolk and firm, glossy white edges. The yolk is sprinkled with black pepper flakes and small green herbs, adding color and detail. The dish is presented on a white plate, all set on a white marbled surface. 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. When ready to serve, assemble the pastries with eggs and bake as instructed.

What if I prefer fully cooked yolks?

If you like your yolks fully cooked, extend the baking time by a few minutes and watch closely to avoid overcooking the pastry.