Name: Baked Eggs Napoleon Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: French-inspired
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; Salt and freshly ground black pepper to taste; Fresh chives, chopped (for garnish)

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If you’re craving a brunch dish that feels both elegant and comforting, Baked Eggs Napoleon is exactly what you need to try next. Imagine delicate, golden puff pastry squares filled with a creamy spinach mixture, perfectly crowned with a tender baked egg whose yolk is gloriously runny—each bite delivers a symphony of textures and flavors that will elevate your breakfast or brunch game to new heights. This dish is a personal favorite because it’s as beautiful as it is delicious, making it a star on any table without requiring complicated techniques or obscure ingredients.

Baked Eggs Napoleon Recipe - Recipe Image

Ingredients You’ll Need

The magic of Baked Eggs Napoleon comes from a selection of simple yet essential ingredients, each contributing to the rich flavor, inviting texture, or vibrant color of the dish. These ingredients come together to create a perfect balance between flaky, creamy, and fresh.

Frozen puff pastry sheets: The flaky base that puffs up beautifully, providing a golden, buttery crust.
Egg, beaten (for egg wash): Adds that shiny, golden finish to the pastry edges.
Everything bagel seasoning (optional): A sprinkle of savory crunch and flavor to dress up the pastry edges.
Olive oil: Used for sautéing, it adds a subtle fruity depth.
Shallot, finely chopped: Brings a tender sweetness to the spinach filling.
Garlic, minced: Adds a lively aroma and warmth to the sautéed greens.
Fresh spinach, washed and roughly chopped: The star green, rich in color and nutrition.
Cream cheese, softened: Provides creaminess that binds the filling together beautifully.
Heavy cream: Adds richness and silkiness to the filling.
Grated Parmesan cheese: A salty, nutty touch that enhances overall flavor.
Nutmeg: A tiny pinch brings warmth and a subtle complexity.
Salt and freshly ground black pepper: Essential seasonings to balance and brighten.
Large eggs: The crowning glory, baked gently to perfection inside each pastry shell.
Fresh chives, chopped (for garnish): Adds freshness and a pop of color to finish.

How to Make Baked Eggs Napoleon

Step 1: Prepare and Bake the Puff Pastry Shells

Start by thawing your frozen puff pastry sheets until they’re pliable but still cool—this ensures they bake evenly and puff to golden perfection. After preheating your oven, carefully cut the pastry into squares and score a smaller square inside each, making sure not to cut all the way through. Brushing the top with a beaten egg not only helps give a beautiful shine but also acts like glue for any seasoning you want to sprinkle. The optional everything bagel seasoning adds that irresistible savory crunch. Bake the pastry squares until they are puffed and golden, then gently press down the centers to create the perfect little wells for your filling.

Step 2: Cook the Spinach Filling

The spinach filling is where the flavors truly start to come together. Heat olive oil and sweat down shallots and garlic until fragrant and translucent. Adding fresh spinach in batches allows it to wilt evenly without steaming it too much. Once the spinach has cooked down, press out any excess moisture to keep the filling from becoming soggy. Return it to the pan or a bowl, then stir in the softened cream cheese, heavy cream, Parmesan, and a touch of nutmeg for warmth. Season well with salt and pepper, and mix until creamy and silken. This creamy spinach mixture is what makes the Baked Eggs Napoleon so unforgettable.

Step 3: Assemble and Bake the Eggs

Now comes the fun and satisfying part. Spoon the luscious spinach filling into each pastry shell’s well, creating a small indentation in the center that will cradle the egg. Carefully crack a fresh egg into each indentation—this requires a gentle hand but the payoff is unbeatable. Season the eggs with salt and freshly ground pepper before returning the tray to the oven. Bake until the egg whites are set while the yolks remain gloriously runny, which typically takes about 10 to 15 minutes. Once baked, let them cool just slightly before garnishing with freshly chopped chives that add a fresh, bright note.

How to Serve Baked Eggs Napoleon

Garnishes

Freshness is the perfect finishing touch here. Chopped chives add a mild onion flavor and a welcome pop of green that brightens up each serving visually and in taste. For an extra touch, a sprinkle of flaky sea salt or a crack of fresh black pepper can elevate the flavors just before serving.

Side Dishes

This dish pairs wonderfully with light accompaniments. A crisp mixed greens salad with a citrus vinaigrette provides a refreshing contrast to the rich, creamy spinach and eggs. Roasted cherry tomatoes or a side of crusty bread can also soak up every bit of that luscious spinach filling and runny yolk, making your meal more complete without overshadowing the Baked Eggs Napoleon.

Creative Ways to Present

For a brunch party or special occasion, try arranging the Baked Eggs Napoleon on a large wooden board garnished with extra herbs and edible flowers to impress your guests visually. Serving them in individual shallow ramekins instead of directly on baking sheets can add a bit of rustic charm. If you want to add a splash of color, consider topping with a dollop of tangy Greek yogurt or a few slices of ripe avocado.

Make Ahead and Storage

Storing Leftovers

You can keep any leftover Baked Eggs Napoleon in an airtight container in the refrigerator for up to two days. To maintain the pastry’s crispness, store the spinach-filled pastries separately from the baked eggs and assemble before reheating if possible.

Freezing

While puff pastry is best fresh, you can freeze the baked pastry shells before adding the spinach filling and eggs. Freeze them in a single layer on a lined tray until solid, then transfer to a sealed freezer bag for up to one month. When ready to use, thaw in the fridge overnight and proceed with assembling the filling and eggs.

Reheating

To reheat, avoid the microwave if you want to keep that crisp puff pastry. Instead, warm the assembled Baked Eggs Napoleon gently in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through and the egg is just set. This will refresh the puff pastry’s flakiness and preserve the creamy filling’s texture beautifully.

FAQs

Can I use fresh pastry instead of frozen puff pastry for Baked Eggs Napoleon?

Absolutely! Fresh puff pastry works wonderfully if you have it on hand. Just make sure to chill it well to help it puff evenly when baked.

How can I tell when the eggs are perfectly baked in Baked Eggs Napoleon?

The eggs should have fully set whites but yolks that remain slightly runny. The whites should be opaque and firm to the touch; if you prefer firmer yolks, simply bake a few minutes longer.

Is there a substitute for cream cheese in the spinach filling?

You can substitute ricotta or mascarpone cheese for cream cheese, although the texture and richness might be slightly different. These alternatives will still blend well and create a creamy filling.

Can I make Baked Eggs Napoleon vegan or dairy-free?

To make a vegan or dairy-free version, use plant-based puff pastry and replace the cream cheese and cream with vegan alternatives like cashew cream or coconut cream. You can also use tofu or chickpea flour as an egg substitute in the filling.

Can I prepare parts of this recipe ahead of time?

Yes! You can prepare the spinach filling and bake the puff pastry shells ahead of time. Assemble and bake the eggs just before serving for the freshest taste and best texture.

Final Thoughts

Baked Eggs Napoleon is one of those dishes that, once discovered, instantly becomes a go-to whenever you crave something both impressive and comforting. The combination of flaky pastry, creamy spinach, and perfectly baked eggs is truly a joy to eat and share with loved ones. Whether for a special brunch or a leisurely weekend breakfast, give this recipe a try—you’ll be amazed at how easy it is to create something this delicious and beautiful at home. Happy baking!

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Baked Eggs Napoleon Recipe

★★★★★

4.7 from 22 reviews

Author: Olivia
Total Time: 50 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Baked Eggs Napoleon is a delightful brunch recipe featuring flaky puff pastry squares filled with a creamy spinach mixture and topped with perfectly baked eggs. Enhanced with Parmesan, garlic, shallots, and a touch of nutmeg, these elegant yet easy-to-make pastries bring a sophisticated touch to any breakfast or brunch table.

Instructions

Thaw and Prepare Puff Pastry: Thaw the puff pastry sheets at room temperature for 30-40 minutes until pliable but still cold.
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut Puff Pastry: Unfold the thawed puff pastry on a lightly floured surface and cut each sheet into four equal squares, making a total of eight squares.
Score the Squares: Lightly score a smaller square inside each square about 1/2 inch from the edge without cutting all the way through.
Egg Wash and Season: Brush the tops of each square with the beaten egg and sprinkle the edges with Everything bagel seasoning if using.
Bake Puff Pastry: Place the puff pastry squares on the prepared baking sheet and bake for 12-15 minutes or until golden brown and puffed.
Create Wells: Let the baked puff pastry cool slightly, then gently press down the center of each square to make a well for the filling.
Cook Shallots and Garlic: Heat olive oil in a large skillet over medium heat. Add shallot and cook for 3-4 minutes until softened, then add garlic and cook for 1 minute until fragrant.
Cook Spinach: Add the spinach to the skillet in batches if necessary, cooking until wilted, about 5-7 minutes.
Drain Spinach: Transfer cooked spinach to a colander and press out excess moisture to avoid watery filling.
Prepare Spinach Filling: Return spinach to the skillet or a bowl. Add cream cheese, heavy cream, Parmesan cheese, nutmeg, salt, and pepper. Stir well until smooth and creamy.
Fill Puff Pastry: Spoon the spinach filling evenly into the wells of the baked puff pastry shells.
Create Egg Indentations: Make a small indentation in the center of the spinach filling for the egg.
Add Eggs: Carefully crack one egg into each indentation and season with salt and freshly ground black pepper.
Bake Eggs: Return stuffed pastries to the oven and bake for 10-15 minutes, or until egg whites are set but yolks remain runny.
Garnish and Serve: Let cool slightly, garnish with fresh chopped chives, and serve immediately for best flavor and texture.

Notes

Make sure the puff pastry is cold but pliable to prevent sticking and cracking when cutting.
Pressing out the excess moisture from spinach is essential to avoid soggy pastry.
For firmer yolks, bake eggs a few minutes longer to your preferred doneness.
Everything bagel seasoning adds a nice savory crunch but can be omitted or substituted with sesame seeds.
Use fresh spinach for best flavor, but frozen spinach that is well-drained can be a convenient alternative.
This dish is best served immediately to enjoy the crisp pastry and runny egg yolks.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast, Brunch
Method: Baking, Sautéing
Cuisine: French-inspired