Description

Baked Eggs Napoleon is an elegant and easy brunch recipe featuring buttery puff pastry shells filled with a creamy spinach mixture, topped with a perfectly baked egg. The pastry’s golden edges combined with luscious spinach filling and rich eggs create a sophisticated dish that’s both flavorful and comforting.

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

Topping

4 large eggs
Chopped fresh chives (for garnish)

Instructions

Prepare Puff Pastry & Oven: Thaw puff pastry sheets completely. Preheat your oven to 400°F (200°C). Lightly grease four 4-inch ramekins to prevent sticking.
Form Pastry Shells: 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 each circle into the prepared ramekins, allowing a slight overhang of pastry on the edges.
Blind Bake Pastry: Line each pastry shell with parchment paper or foil and fill with pie weights or dried beans. Bake in the preheated oven for 12-15 minutes until the edges turn lightly golden. Remove the weights and lining, then bake for an additional 3-5 minutes to set the pastry fully.
Prepare Creamy Spinach Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped shallot and minced garlic, sautéing for 2-3 minutes until fragrant and translucent. Stir in the roughly chopped fresh spinach and cook until wilted, around 3-5 minutes. Remove from heat. Mix in softened cream cheese, heavy cream, grated Parmesan, and nutmeg. Season with salt and fresh black pepper to taste.
Assemble Napoleon: Spoon the creamy spinach mixture evenly into each pre-baked pastry shell. Crack one large egg gently into the center of each filled shell. Lightly season the eggs with salt and pepper.
Egg Wash & Season: Using the beaten egg, brush the exposed edges of the puff pastry to give a beautiful golden finish once baked. Optionally, sprinkle the edges with Everything bagel seasoning for an added savory crunch and flavor.
Final Bake: Place the filled ramekins carefully back into the oven. Bake at 400°F (200°C) for 12-18 minutes depending on your preferred egg yolk doneness—12-14 minutes for runny yolks and 17-18 minutes for firmer yolks. The egg whites should be fully set, and the pastry will turn deeply golden brown.
Garnish & Serve: Remove the ramekins from the oven and immediately garnish with chopped fresh chives. Serve hot in the ramekins for a rustic presentation or carefully slide the baked eggs Napoleon onto plates for an elegant look.

Notes

Blind baking the puff pastry is essential to prevent it from becoming soggy once filled.
If fresh spinach is unavailable, frozen spinach can be used but be sure to thaw and drain excess moisture.
Everything bagel seasoning adds a lovely texture and flavor, but it is optional depending on your taste preference.
Adjust baking time according to your preferred egg doneness; keep an eye towards the end to avoid overcooking.
Use fresh eggs for the best results, as they hold their shape better when baked.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Brunch
Method: Baking
Cuisine: French-inspired

Keywords: Baked Eggs Napoleon, brunch recipe, puff pastry eggs, creamy spinach filling, savory baked eggs