Baked Eggs Napoleon is a delightful and easy brunch dish featuring flaky puff pastry, creamy spinach filling, and perfectly baked eggs. This recipe combines simple ingredients to create an elegant meal that’s sure to impress family and friends.

A single savory muffin sits on a white plate with a white marbled texture in the background. The muffin has three visible layers: the base is a crispy golden-brown hash brown mix with strands of potato showing around the edge, the middle layer includes small pieces of browned bacon embedded within the hash browns, and the top is a perfectly cooked sunny-side-up egg with a bright yellow yolk and glossy white edges. The egg is sprinkled lightly with chopped green herbs and black pepper, adding a touch of green and specks of black on the vibrant yellow yolk, making the dish look fresh and appetizing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package (14.1 oz) frozen puff pastry sheets, thawed
1 egg, beaten (for egg wash)
Everything bagel seasoning (optional)
1 tablespoon olive oil
1 shallot, finely chopped
2 cloves garlic, minced
10 ounces fresh spinach, washed and roughly chopped
4 ounces cream cheese, softened
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 teaspoon nutmeg
Salt and freshly ground black pepper to taste
4 large eggs
Fresh chives, chopped (for garnish)

Instructions

Step 1: Thaw puff pastry sheets at room temperature for 30-40 minutes, until pliable but still cold.
Step 2: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 3: Unfold thawed puff pastry on a lightly floured surface. Cut each sheet into four equal squares (8 total).
Step 4: Lightly score a smaller square inside each square, about 1/2 inch from the edge, being careful not to cut all the way through.
Step 5: Brush the top of each square with the beaten egg. Sprinkle edges with everything bagel seasoning if using.
Step 6: Place puff pastry squares on the prepared baking sheet and bake for 12-15 minutes, or until golden brown and puffed up.
Step 7: Let the pastry cool slightly, then gently press down the center of each square to create a well.
Step 8: Heat olive oil in a large skillet over medium heat. Add shallot and cook until softened, about 3-4 minutes. Add garlic and cook for 1 minute until fragrant.
Step 9: Add spinach to the skillet and cook, stirring occasionally, until wilted, about 5-7 minutes. Add spinach in batches if necessary to avoid overcrowding.
Step 10: Transfer spinach to a colander and press out excess moisture.
Step 11: Return spinach to the skillet or a bowl. Add cream cheese, heavy cream, Parmesan cheese, and nutmeg. Season with salt and pepper to taste.
Step 12: Stir mixture until smooth and well combined. Adjust seasoning as needed.
Step 13: Spoon spinach filling into the wells of the baked puff pastry shells.
Step 14: Create a small indentation in the center of the spinach filling in each shell.
Step 15: Carefully crack one egg into each indentation. Season eggs with salt and pepper.
Step 16: Bake for 10-15 minutes, or until the egg whites are set but yolks remain runny.
Step 17: Let cool slightly, then garnish with chopped fresh chives and serve immediately.

Tips & Variations

For a dairy-free option, substitute cream cheese and heavy cream with plant-based alternatives.
Add cooked bacon or smoked salmon for extra flavor and protein.
Use kale or Swiss chard instead of spinach for a different leafy green twist.
To make it spicier, sprinkle a pinch of red pepper flakes into the spinach mixture.
If you prefer fully cooked yolks, bake the eggs a little longer until they reach your desired doneness.

Storage

Store leftover Baked Eggs Napoleon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or toaster oven to keep the pastry crisp. Avoid microwaving to prevent sogginess, and note that eggs are best enjoyed fresh for optimal texture.

How to Serve

A round breakfast dish with three main layers sits on a white plate on a white marbled surface. The bottom layer is a crispy, golden-brown base made of shredded potatoes. The middle layer is a soft, melted cheese mixed with bits of orange and light brown ingredients. The top layer is a cooked sunny-side-up egg with a bright yellow yolk in the center, surrounded by white egg whites sprinkled with cracked black pepper and small green herbs. The edges of the potato layer are slightly browned and crunchy. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

You can prepare the spinach filling and puff pastry shells ahead, but it’s best to crack and bake the eggs just before serving to ensure they have the perfect texture.

What if I don’t have everything bagel seasoning?

Everything bagel seasoning is optional and adds a nice crunch. You can substitute with a mix of sesame seeds, poppy seeds, dried garlic, and onion powder or simply omit it.