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Baked Eggs Napoleon: A Delicious & Easy Brunch Recipe

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★★★★★

4.7 from 57 reviews

Baked Eggs Napoleon is a delightful and easy brunch recipe featuring flaky puff pastry filled with a creamy spinach mixture and topped with perfectly baked eggs. This dish combines rich flavors of garlic, shallots, and Parmesan with the comforting texture of soft baked eggs, making it an impressive yet simple meal perfect for weekend brunch or special occasions.

Ingredients

Scale

Puff Pastry

  • 1 package (14.1 oz) frozen puff pastry sheets, thawed
  • 1 egg, beaten (for egg wash)
  • Everything bagel seasoning (optional)

Spinach Filling

  • 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

Eggs & Garnish

  • 4 large eggs
  • Salt and freshly ground black pepper to taste
  • Fresh chives, chopped (for garnish)

Instructions

  1. Thaw and Prepare Puff Pastry: Thaw puff pastry sheets at room temperature for 30-40 minutes until pliable but still cold. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cut and Score Pastry: Unfold thawed puff pastry on a lightly floured surface. Cut each sheet into four equal squares (8 total). Lightly score a smaller square inside each square, about 1/2 inch from the edge without cutting all the way through.
  3. Apply Egg Wash and Season: Brush the top of each square with beaten egg. Sprinkle the edges with everything bagel seasoning if desired.
  4. Bake Pastry Shells: Place puff pastry squares on the prepared baking sheet and bake for 12-15 minutes until golden brown and puffed. Cool slightly, then gently press down the center of each to create a well for the filling.
  5. Cook Shallots and Garlic: Heat olive oil in a large skillet over medium heat. Add chopped shallot and cook until softened, about 3-4 minutes. Add minced garlic and cook until fragrant, about 1 minute.
  6. Wilt Spinach: Add fresh spinach to the skillet in batches if necessary, cooking and stirring occasionally until wilted, about 5-7 minutes. Transfer spinach to a colander and press out excess moisture.
  7. Make Spinach Filling: Return spinach to the skillet or a bowl. Add softened cream cheese, heavy cream, grated Parmesan, and nutmeg. Season with salt and freshly ground black pepper. Stir well until smooth and creamy. Taste and adjust seasoning if needed.
  8. Fill Pastry Shells: Spoon the prepared spinach filling evenly into the wells of the baked puff pastry shells.
  9. Create Egg Indentations: Make a small indentation in the center of the spinach filling in each shell to hold the egg.
  10. Add Eggs: Carefully crack one egg into each indentation. Season the eggs with salt and freshly ground black pepper.
  11. Bake Until Eggs Set: Bake the filled pastries for 10-15 minutes, or until the egg whites are fully set but yolks remain runny.
  12. Garnish and Serve: Let cool slightly. Garnish with freshly chopped chives and serve immediately for a delicious brunch treat.

Notes

  • Ensure puff pastry is thawed but still cold to achieve the best puff during baking.
  • Press excess moisture out of spinach well to prevent soggy pastry shells.
  • For firmer yolks, bake eggs a few minutes longer.
  • Everything bagel seasoning is optional but adds a nice savory crunch to edges.
  • Serve immediately for the best texture and flavor.

Keywords: baked eggs napoleon, brunch recipe, puff pastry eggs, spinach cream cheese filling, easy brunch ideas, savory pastry recipe

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