Introduction

Baked Eggs Napoleon is a delightful and easy brunch recipe that combines flaky puff pastry with a creamy spinach and cheese filling topped with perfectly baked eggs. It’s elegant enough for guests yet simple enough for a weekend treat.

A single square piece of a layered breakfast dish sits on a white plate, featuring a rich mixture of cooked potatoes and small bits of ham forming the lower two-thirds. The top layer is a perfectly cooked sunny-side-up egg with a bright yellow yolk and white edges that look slightly crispy and browned. Fresh green herbs are sprinkled over the egg, adding a touch of freshness and color contrast. The plate rests on a white marbled surface with two forks placed in the background, giving a cozy, inviting feel. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Thaw the puff pastry according to package instructions. Preheat your oven to 400°F (200°C) and lightly grease four 4-inch ramekins.
Step 2: On a lightly floured surface, unroll the pastry and roll it out to about 1/8 inch thickness. Cut out four circles approximately 4.5 to 5 inches in diameter and gently press each into a prepared ramekin, allowing a small overhang.
Step 3: Line each pastry shell with parchment paper or foil, then fill with pie weights or dried beans. Bake for 12-15 minutes until the edges are lightly golden. Remove the weights and lining, then bake for another 3-5 minutes to set the pastry fully.
Step 4: Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the chopped shallot and minced garlic for 2-3 minutes until aromatic. Add the spinach and cook until wilted, about 3-5 minutes. Remove from heat and stir in cream cheese, heavy cream, Parmesan, nutmeg, salt, and pepper until smooth.
Step 5: Spoon the creamy spinach mixture evenly into the pre-baked pastry shells. Carefully crack one egg into the center of each shell and season with a little salt and pepper.
Step 6: Brush the exposed pastry edges with the beaten egg to create a shiny, golden finish. Sprinkle with Everything bagel seasoning if using.
Step 7: Place ramekins on a baking sheet and bake for 12-18 minutes at 400°F (200°C), depending on how runny or firm you like the yolks (12-14 minutes for runny yolks, 17-18 minutes for firm). The egg whites should be set and pastry deeply golden.
Step 8: Remove from oven and garnish with chopped fresh chives. Serve hot directly in ramekins or carefully slide onto plates.

Tips & Variations

For additional flavor, add a pinch of smoked paprika or red pepper flakes to the spinach mixture.
If you don’t have pie weights, dried beans or rice work great for blind baking.
Try substituting cream cheese with ricotta or goat cheese for a different texture and taste.
Use fresh herbs like tarragon or dill instead of chives for garnish to vary the flavor profile.

Storage

Store any leftover baked eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 300°F or 150°C) until warmed through to avoid overcooking the eggs. Avoid microwaving as it can make the pastry soggy and the eggs rubbery.

How to Serve

A single square piece of layered breakfast casserole sits on a white plate with a slightly raised edge. The casserole has three main layers: the bottom layer contains bits of browned meat and creamy cheese, the middle layer is thick and pale with visible cheese strands, and the top layer is a golden-brown crust that curls slightly at the edges. On top, a fried egg with a glossy, bright yellow yolk and white edges covers the center, sprinkled with small chopped green herbs and black pepper specks. A small pile of fresh microgreens rests beside the yolk. The plate is placed on a white marbled surface, and a metal fork with long tines is partially visible behind the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pastry shells in advance?

Yes, you can blind bake the pastry shells a day ahead and store them in an airtight container at room temperature. Add the filling and eggs just before baking for best results.

What if I don’t have ramekins?

You can use any small oven-safe dishes or muffin tins as alternatives. Just make sure the pastry fits well inside and adjust baking times slightly if necessary.