Baked Eggs Napoleon Recipe

Introduction

Baked Eggs Napoleon is a delicious and easy brunch recipe featuring flaky puff pastry filled with creamy spinach and a perfectly baked egg. This elegant dish combines rich flavors with a comforting texture, making it ideal for weekends or special occasions.

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

1. Step 1: Thaw the puff pastry and preheat your oven to 400°F (200°C). Lightly grease four 4-inch ramekins to prevent sticking.
2. Step 2: On a lightly floured surface, unroll the pastry and roll it out to about 1/8 inch thickness. Cut four circles approximately 4.5 to 5 inches in diameter. Gently press each circle into the ramekins, leaving a slight overhang around the edges.
3. Step 3: Line each pastry shell with parchment paper or foil and fill with pie weights or dried beans. Blind bake the shells for 12-15 minutes until the edges become lightly golden. Remove the weights and liners, then bake for another 3-5 minutes until the pastry base is set.
4. Step 4: Heat the olive oil in a skillet over medium heat. Sauté the chopped shallot and minced garlic for 2-3 minutes until fragrant. Add the chopped spinach and cook until wilted, about 3-5 minutes. Remove the pan from heat and stir in the softened cream cheese, heavy cream, grated Parmesan, and nutmeg. Season with salt and pepper to taste.
5. Step 5: Spoon the creamy spinach mixture evenly into the blind-baked pastry shells. Carefully crack one large egg into the center of each filled shell. Lightly season the eggs with salt and pepper.
6. Step 6: Brush the exposed edges of the puff pastry with the beaten egg for a golden finish. Sprinkle everything bagel seasoning on top if you like an extra burst of flavor.
7. Step 7: Place the ramekins carefully in the oven and bake for 12-18 minutes. For runny yolks, bake 12-14 minutes; for firmer yolks, bake 17-18 minutes. The egg whites should be fully set and the pastry deeply golden.
8. Step 8: Remove the ramekins from the oven and garnish with chopped fresh chives. Serve hot, either in the ramekins or gently slid onto plates.

Tips & Variations

• For a richer flavor, add a sprinkle of cooked bacon or smoked salmon to the spinach filling.
• Use Swiss or Gruyère cheese instead of Parmesan for a different cheesy note.
• If you prefer a vegetarian version, omit any meat add-ins and boost the garlic or herbs for extra flavor.
• Make sure the puff pastry is well chilled before using to help it bake up flaky and crisp.

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 keep the pastry crisp, or carefully warm in a microwave, though the pastry may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh eggs directly from the fridge?

Yes, you can use refrigerated eggs, but allowing them to come to room temperature before baking helps them cook more evenly and prevents cracking.

What can I use if I don’t have ramekins?

Small oven-safe bowls or muffin tins can be used as alternatives, but make sure to adjust the cooking time slightly and check the eggs for doneness.

Baked Eggs Napoleon Recipe

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★★★★★

4.7 from 146 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 savory flavors of garlic, shallot, cream cheese, spinach, and Parmesan, baked to golden perfection and garnished with fresh chives for a beautiful presentation.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pastry and Seasoning

• 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 frozen 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: Unroll the thawed pastry onto a lightly floured surface. Roll it out evenly to a thickness of about 1/8 inch. Cut four circles approximately 4.5 to 5 inches in diameter. Gently press each circle into the prepared ramekins, allowing a slight overhang.
3. Blind Bake Pastry: Line the pastry shells with parchment paper or foil and fill them with pie weights to prevent puffing. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove the weights and parchment, then bake for another 3-5 minutes until the pastry is set but not browned too much.
4. Prepare Creamy Spinach Filling: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped shallot and minced garlic, sautéing for 2-3 minutes until fragrant and translucent. Add the fresh chopped spinach and cook until wilted, about 3-5 minutes. Remove from heat and stir in the softened cream cheese, heavy cream, grated Parmesan cheese, and nutmeg. Season with salt and freshly ground black pepper to taste, mixing until smooth and creamy.
5. Assemble Napoleon: Spoon the creamy spinach mixture evenly into the pre-baked pastry shells in each ramekin. Carefully crack one large egg into the center of each filled pastry shell. Lightly season the eggs with salt and pepper.
6. Egg Wash & Season: Brush the exposed puff pastry edges with the beaten egg to achieve a glossy golden finish. Optionally, sprinkle Everything bagel seasoning over the pastry edges for added flavor and texture.
7. Final Bake: Transfer the ramekins carefully back into the oven. Bake at 400°F (200°C) for 12-18 minutes, depending on your preferred yolk consistency: 12-14 minutes for runny yolks or 17-18 minutes for firm yolks. Ensure the whites are completely set and the pastry turns deeply golden brown.
8. Garnish & Serve: Remove the ramekins from the oven and immediately garnish with freshly chopped chives. Serve hot directly in the ramekins or carefully invert or slide onto plates for an elegant presentation.

Notes

• For best results, thaw puff pastry completely before use to prevent cracking.
• Pie weights or dried beans help keep the pastry shape during blind baking.
• You can customize the filling by adding cooked mushrooms or other greens if desired.
• If you prefer a runnier yolk, keep baking time closer to 12 minutes; for firmer yolks, extend to 18 minutes.
• Everything bagel seasoning adds a savory touch but is optional depending on taste preferences.

Keywords: Baked Eggs Napoleon, spinach baked egg recipe, puff pastry eggs, brunch recipes, creamy spinach eggs, savory brunch idea