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–+ servings
Baked Eggs Napoleon

Baked Eggs Napoleon: A Creamy Brunch Delight You’ll Love

Baked Eggs Napoleon is a creamy and versatile brunch dish that delights with rich flavors and flaky pastry.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pastry
  • 2 sheets Frozen Puff Pastry Substitution Note: Homemade pastry can be used if preferred.
  • 1 large Egg (for wash) No substitutes for the wash effect.
  • 1 tbsp Everything Bagel Seasoning Optional, use any seasoning blend you prefer.
Filling
  • 1 tbsp Olive Oil Can substitute with butter for a richer taste.
  • 1 large Shallot Substitutable with onion or green onions.
  • 2 cloves Garlic Use garlic powder in a pinch.
  • 4 cups Fresh Spinach Can substitute with kale or other greens.
  • 8 oz Cream Cheese Substitutable with ricotta or Neufchâtel cheese.
  • 1 cup Heavy Cream Substitute with half-and-half for a lighter version.
  • 1/2 cup Parmesan Cheese Can substitute with Gruyère or cheddar.
  • 1/4 tsp Nutmeg Omit if not available; a tiny pinch of cinnamon could work.
  • to taste Salt & Black Pepper Adjust to personal taste.
  • 6 large Eggs Consider substituting with egg whites for a lighter dish.
  • 2 tbsp Fresh Chives For garnish, can substitute with parsley or green onions.

Equipment

  • Oven
  • skillet
  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl

Method
 

Baked Eggs Napoleon Instructions
  1. Thaw the puff pastry for 30 minutes until pliable. Prepare a floured surface for rolling.
  2. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. Unfold the thawed pastry sheets and cut into squares (4x4 inches). Score an inner square and brush edges with beaten egg.
  4. Bake the pastry for 12-15 minutes until puffed and golden brown.
  5. In a skillet, heat olive oil over medium heat. Sauté chopped shallots and minced garlic for 2-3 minutes.
  6. Add fresh spinach and cook for 2 minutes until wilted. Squeeze out excess moisture.
  7. In a bowl, mix spinach with cream cheese, heavy cream, Parmesan, nutmeg, salt, and pepper.
  8. Fill the pastry wells with the creamy spinach mixture, leaving space for the eggs.
  9. Crack a large egg into each pastry well, season tops with salt and pepper.
  10. Bake for an additional 10-15 minutes until egg whites are set and yolks are slightly runny.
  11. Let them sit for a couple of minutes, garnish with chives, and serve immediately.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 12gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 300mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 1000IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Keep pastry cold while working to maintain its flaky texture. Watch eggs to avoid overbaking. Smooth filling by beating cream cheese first. Experiment with different fillings to suit your taste. Squeeze out moisture from sautéed spinach to prevent sogginess.

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