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Baked Eggs Napoleon Recipe

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★★★★★

4.7 from 125 reviews

Baked Eggs Napoleon is an elegant and delicious brunch dish featuring golden puff pastry shells filled with a creamy spinach mixture and topped with perfectly baked eggs. The puff pastry provides a flaky and buttery base, while the spinach and cream cheese filling adds a rich and flavorful layer, all crowned with a tender baked egg. Perfect for a special breakfast or brunch gathering, this recipe balances textures and flavors beautifully.

Ingredients

Scale

Puff Pastry and Egg Wash

  • 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

For Assembly

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

Instructions

  1. Thaw the Puff Pastry: Allow the puff pastry sheets to thaw at room temperature for 30-40 minutes until they are pliable but remain cold.
  2. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
  3. Cut Puff Pastry: Unfold the thawed puff pastry on a lightly floured surface and cut each sheet into four equal squares, making a total of 8 squares.
  4. Score the Pastry: Lightly score a smaller square inside each large square about 1/2 inch from the edges, being careful not to cut all the way through. This helps create a raised edge after baking.
  5. Egg Wash and Seasoning: Brush the top of each puff pastry square with the beaten egg. Sprinkle everything bagel seasoning around the edges, if using, to add extra flavor.
  6. Bake the Puff Pastry: Place the puff pastry squares on the prepared baking sheet and bake for 12-15 minutes until they puff up and turn golden brown.
  7. Create Wells in Pastry: Let the puff pastry cool slightly, then gently press down the center of each square to create a well for the filling.
  8. Cook Shallot and Garlic: Heat olive oil in a large skillet over medium heat. Add finely chopped shallot and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
  9. Wilt the Spinach: Add the chopped spinach in batches if needed, cooking and stirring occasionally for 5-7 minutes until wilted.
  10. Drain Excess Moisture: Transfer the cooked spinach to a colander and press out any excess water to prevent sogginess.
  11. Prepare Spinach Filling: Return spinach to the skillet or a mixing bowl. Add softened cream cheese, heavy cream, grated Parmesan, nutmeg, and season with salt and pepper. Stir well until smooth and well combined. Taste and adjust seasoning as needed.
  12. Fill Pastry Shells: Spoon the creamy spinach filling evenly into the wells of each baked puff pastry shell.
  13. Create Egg Indentations: Make a small indentation in the center of the spinach filling in each shell to hold 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 to Set Eggs: Return the filled pastry shells to the oven and bake for an additional 10-15 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
  16. Garnish and Serve: Let the baked eggs cool slightly, then garnish with freshly chopped chives. Serve immediately for best texture and flavor.

Notes

  • Ensure puff pastry is cold but pliable to get optimal puff and flakiness.
  • Pressing out moisture from spinach is key to prevent soggy pastry shells.
  • For firmer yolks, extend baking time slightly, but watch carefully to avoid overcooking.
  • Everything bagel seasoning is optional but adds a savory, aromatic crust.
  • Use fresh, large eggs for best results and presentation.
  • This dish is best served immediately to enjoy the contrast of textures.

Keywords: baked eggs napoleon, puff pastry eggs, spinach and cream cheese baked eggs, brunch recipe, savory puff pastry, baked eggs with spinach filling

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