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.
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 and Garnish
- 4 large eggs
- Salt and freshly ground black pepper to taste
- Fresh chives, chopped (for garnish)
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
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 1.5g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 165mg
Keywords: baked eggs napoleon, spinach stuffed puff pastry, brunch recipe, savory puff pastry, breakfast eggs pastry
