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 the oven to 400°F (200°C). Lightly grease four 4-inch ramekins.

Step 2: Unroll the pastry onto a lightly floured surface and roll it out to about 1/8 inch thickness. Cut four circles about 4.5 to 5 inches in diameter. Gently press each circle into the prepared ramekins, allowing a slight overhang.

Step 3: Line the pastry shells with parchment paper or foil, then fill with pie weights or dried beans. Bake for 12-15 minutes until the edges turn lightly golden. Remove the weights and parchment, then bake for an additional 3-5 minutes until the pastry is set.

Step 4: In a skillet, heat the olive oil over medium heat. Sauté the chopped shallot and minced garlic for 2-3 minutes until fragrant. Add the chopped spinach and cook until wilted, about 3-5 minutes. Remove from heat.

Step 5: Stir the softened cream cheese, heavy cream, grated Parmesan, and nutmeg into the spinach mixture. Season with salt and freshly ground black pepper to taste.

Step 6: Evenly divide the creamy spinach filling among the blind-baked pastry shells. Carefully crack one egg into the center of each shell. Lightly season the eggs with salt and pepper.

Step 7: Brush the exposed pastry edges with the beaten egg (egg wash). If desired, sprinkle with Everything bagel seasoning to add a flavorful crunch.

Step 8: Place the ramekins back into the oven and bake for 12-18 minutes at 400°F (200°C), depending on your preferred egg yolk consistency—12-14 minutes for runny yolks, 17-18 minutes for firm yolks. The egg whites should be set and the pastry deeply golden.

Step 9: Remove from the oven and garnish immediately with chopped fresh chives. Serve the Baked Eggs Napoleon hot in ramekins or carefully transfer onto plates.

Tips & Variations

For added flavor, try mixing in sautéed mushrooms or cooked bacon with the spinach filling.

If you don’t have pie weights, dried rice or beans can be used as a substitute for blind baking.

Use a sharp knife to loosen the pastry from ramekins before serving to maintain its shape.

For a dairy-free option, substitute cream cheese and heavy cream with plant-based alternatives.

FAQs

Can I prepare Baked Eggs Napoleon in advance?

You can prepare the spinach filling and blind-baked pastry shells ahead of time and assemble right before baking. However, baking the eggs fresh yields the best texture and presentation.

What can I use if I don’t have ramekins?

Small oven-safe dishes or muffin tins can work as substitutes, but ramekins help maintain the shape and allow even baking of the eggs inside the pastry.