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–+ servings
Baked Eggs Napoleon

Baked Eggs Napoleon: A Creamy, Savory Brunch Delight

Baked Eggs Napoleon is an elegant brunch dish featuring flaky pastry cups filled with creamy spinach and cheese, topped with a perfectly baked egg.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Puff Pastry
  • 2 sheets Frozen Puff Pastry Thawed properly before use
For the Creamy Filling
  • 4 large Egg The star of the dish, helps achieve the perfect runny yolk
  • 2 tablespoons Olive Oil Can be swapped with butter for added richness
  • 1 medium Shallot Adds a touch of sweetness; substitute with onion if needed
  • 2 cloves Garlic Garlic powder can serve as a quick alternative
  • 5 cups Fresh Spinach Feel free to use kale or chard instead
  • 4 ounces Cream Cheese Sour cream or ricotta can be lighter options
  • 1 cup Heavy Cream Swap with whole milk for a healthier twist
  • 1/2 cup Grated Parmesan You can substitute with Pecorino Romano
  • 1/4 teaspoon Nutmeg Optional but elevates the dish beautifully
  • to taste Salt Essential for seasoning
  • to taste Pepper Essential for seasoning
For Garnish
  • 2 tablespoons Fresh Chives Lightly chopped for a fresh finish

Equipment

  • Ramekins
  • skillet
  • Oven
  • Rolling Pin

Method
 

Preparation
  1. Thaw the frozen puff pastry sheets at room temperature. Preheat your oven to 400°F (200°C) and lightly grease your ramekins.
  2. Roll out the thawed pastry to about 1/8 inch thick. Cut circles and press them into the greased ramekins.
  3. Line the pastry with parchment and fill with weights. Blind bake for 12-15 minutes until lightly golden, then remove weights and bake for an additional 3-5 minutes.
  4. In a skillet, heat olive oil and sauté chopped shallots and garlic until translucent. Add spinach until wilted, then stir in cream cheese and heavy cream until smooth. Mix in Parmesan and nutmeg, season with salt and pepper.
  5. Distribute the creamy filling among the pastry shells. Crack an egg into each shell and season lightly with salt and pepper.
  6. Whisk an egg and brush the edges of the pastry shells for a golden finish. Optionally sprinkle additional herbs on top.
  7. Bake for 12-18 minutes, keeping an eye on the yolks for desired doneness.
  8. Garnish with fresh chives and serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 10gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 250mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 20IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

Chill your pastry before rolling to prevent sticking. Watch the oven closely for preferred egg yolk consistency.

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