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Baked Eggs Napoleon: A Delicious Easy Brunch Recipe

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★★★★★

4.7 from 79 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 baked eggs. This elegant yet simple dish combines sautéed spinach, cream cheese, and Parmesan for a savory filling, all baked to perfection with perfectly cooked eggs and a golden puff pastry crust. Ideal for weekend brunches or special occasions, it delivers a flavorful and visually impressive meal.

Ingredients

Scale

Puff Pastry Shells

  • 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
  • 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: Thaw the puff pastry sheets according to package instructions. Preheat your oven to 400°F (200°C) and lightly grease four 4-inch ramekins to prevent sticking.
  2. Shape Pastry Cups: On a lightly floured surface, unroll the puff pastry and roll it out to about 1/8 inch thickness. Cut out four circles approximately 4.5 to 5 inches in diameter. Gently press these circles into the prepared ramekins, letting the edges slightly overhang.
  3. Blind Bake Pastry Shells: Line each pastry shell with parchment paper or foil and fill with pie weights or dried beans to keep their shape. Bake for 12-15 minutes until the edges begin to turn golden. Remove the weights and lining, then bake an additional 3-5 minutes until the pastry bases are set and lightly golden.
  4. Make Spinach Filling: Heat olive oil in a skillet over medium heat. Sauté the finely chopped shallot and minced garlic for 2-3 minutes until fragrant. Add the roughly chopped spinach and cook until wilted, around 3-5 minutes. Remove from heat and stir in softened cream cheese, heavy cream, grated Parmesan, and nutmeg. Season with salt and freshly ground black pepper to taste until well combined.
  5. Assemble Pastry with Filling and Eggs: Divide the spinach mixture evenly among the pre-baked pastry shells. Carefully crack one large egg into the center of each shell, making sure the egg yolk remains intact. Lightly season the eggs with salt and pepper.
  6. Add Egg Wash and Seasoning: Brush the exposed edges of the puff pastry with beaten egg to help with browning. Optionally, sprinkle with Everything bagel seasoning for added flavor and texture.
  7. Bake Eggs Napoleon: Transfer the ramekins to the oven and bake at 400°F (200°C) for 12-18 minutes. For runny yolks, bake 12-14 minutes; for firmer yolks, extend baking to 17-18 minutes. The whites should be set and the pastry should be deeply golden and flaky.
  8. Garnish and Serve: Remove ramekins from the oven and immediately garnish with chopped fresh chives. Serve hot, either in the ramekins or carefully slid onto plates to maintain the structure.

Notes

  • Ensure puff pastry is fully thawed before rolling to prevent cracking.
  • Use pie weights or dried beans for blind baking to keep pastry from puffing unevenly.
  • Adjust baking time based on your preferred egg yolk doneness.
  • Everything bagel seasoning is optional but adds a nice savory crunch to the pastry edges.
  • Serve immediately as the puff pastry loses crispiness over time.

Keywords: baked eggs, brunch recipe, puff pastry, spinach and cheese, easy brunch, savory baked eggs

Find it online: https://todayfoodrecipe.com/baked-eggs-napoleon-a-delicious-easy-brunch-recipe/