Go Back
–+ servings
Baked Eggs Napoleon

Baked Eggs Napoleon: A Flaky, Creamy Brunch Sensation

Baked Eggs Napoleon combines flaky pastry, creamy spinach, and savory ham for a delightful brunch experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Thawing Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 1 package Frozen Puff Pastry Sheets Thaw before using.
  • 1 large Egg (for egg wash) Beaten for brushing on pastry.
For the Filling
  • 2 tablespoons Olive Oil For sautéing vegetables.
  • 1 small Shallot Can substitute with onion.
  • 2 cloves Garlic Use fresh for best flavor.
  • 4 cups Fresh Spinach Can swap for kale.
  • 4 ounces Cream Cheese Ricotta can be used as a lighter option.
  • 1/2 cup Heavy Cream Half-and-half can be substituted.
  • 1/2 cup Grated Parmesan Cheese Gruyère or sharp cheddar are alternatives.
  • 1/4 teaspoon Nutmeg Optional for flavor enhancement.
  • to taste Salt Essential for seasoning.
  • to taste Freshly Ground Black Pepper Essential for seasoning.
For Topping
  • 4 large Eggs One for each well in the pastry.
  • 2 tablespoons Fresh Chives Can be replaced with parsley or green onions.

Equipment

  • Baking Sheet
  • Parchment paper
  • Skillet
  • Mixing Bowl
  • Knife
  • Spoon

Method
 

Preparation
  1. Thaw the Puff Pastry by placing it at room temperature for 30-40 minutes. Preheat your oven to 400°F (200°C).
  2. Prepare the Baking Sheet by lining it with parchment paper. Cut the thawed pastry into 8 equal squares.
  3. Score and Brush by gently scoring an inner square on each pastry piece. Brush with beaten egg.
Baking
  1. Bake the Pastry Squares for 12-15 minutes, until puffed and golden brown.
  2. Create Wells in the Pastry by pressing down the center of each square gently after baking.
  3. Sauté the Vegetables in a skillet with olive oil, shallots, garlic, and spinach until soft.
  4. Mix the Creamy Filling by combining the sautéed mixture with cream cheese, heavy cream, Parmesan, nutmeg, salt, and pepper.
  5. Fill the Pastry Wells generously with the filling and create an indentation for the egg.
  6. Add the Eggs carefully into each well and bake again for 10-15 minutes, or until egg whites set.
  7. Garnish and Serve with chopped fresh chives on top.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 12gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 40IUVitamin C: 25mgCalcium: 20mgIron: 15mg

Notes

Feel free to customize with different vegetables or cheese options to suit your taste.

Tried this recipe?

Let us know how it was!