Baked Eggs Napoleon
Baked Eggs Napoleon: A Delicious & Easy Brunch Recipe
Looking for a scrumptious and easy brunch option that will impress your friends and family? Look no further! The Baked Eggs Napoleon is a delightful dish that combines crispy puff pastry, creamy spinach filling, and perfectly baked eggs. This elegant recipe is perfect for a weekend gathering or a special occasion. Plus, it’s easy to make, promising a satisfying meal in under an hour!
Why Make This Recipe
There are countless reasons to try Baked Eggs Napoleon. First and foremost, it’s incredibly delicious, blending flavors that are sure to please. The flaky puff pastry serves as a delightful base, while the rich spinach and cream cheese filling adds a creamy texture. The addition of baked eggs creates a lovely presentation and a satisfying bite. Moreover, it’s a versatile dish that can be tailored to your taste preferences, making it a must-try for your next brunch.
How to Make Baked Eggs Napoleon: A Delicious & Easy Brunch Recipe
Baked Eggs Napoleon is straightforward to prepare. Follow these easy steps, and you’ll soon enjoy this exquisite dish.
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)
Directions
- Thaw puff pastry sheets at room temperature for 30-40 minutes, until pliable but still cold.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Unfold the thawed puff pastry on a lightly floured surface and cut each sheet into four equal squares (8 total).
- Lightly score a smaller square inside each square, about 1/2 inch from the edge (do not cut all the way through).
- Brush the top of each square with beaten egg and sprinkle edges with everything bagel seasoning (optional).
- Place puff pastry squares on the prepared baking sheet and bake for 12-15 minutes, or until golden brown and puffed up.
- Let cool slightly, then gently press down the center of each square to create a well.
- Heat olive oil in a large skillet over medium heat. Add shallot and cook until softened (3-4 minutes).
- Add garlic and cook until fragrant (1 minute).
- Add spinach to the skillet and cook, stirring occasionally until wilted (5-7 minutes). Add spinach in batches if needed.
- Transfer spinach to a colander and press out excess moisture.
- Return spinach to the skillet (or a bowl). Add cream cheese, heavy cream, Parmesan cheese, and nutmeg. Season with salt and pepper, stirring until well combined and smooth.
- Spoon spinach filling into the wells of the baked puff pastry shells, creating a small indentation in the center of the filling in each shell.
- Carefully crack one egg into each indentation and season with salt and pepper.
- Bake for 10-15 minutes, or until egg whites are set but yolks are still runny.
- Let cool slightly, then garnish with fresh chopped chives. Serve immediately.
How to Serve Baked Eggs Napoleon
For a fantastic presentation, serve Baked Eggs Napoleon on a large platter. Garnish with extra chopped chives for a pop of color. Pair this dish with a light salad or some sliced avocado for a complete brunch experience.
How to Store Baked Eggs Napoleon
To store leftovers, let the Baked Eggs Napoleon cool completely. Place them in an airtight container and refrigerate for up to three days. To reheat, place the pastries in an oven preheated to 350°F (175°C) for about 10 minutes, or until warmed through.
Tips to Make Baked Eggs Napoleon
- Ensure the puff pastry is properly thawed to achieve maximum flakiness.
- Experiment with different greens, such as kale or Swiss chard.
- Feel free to add your favorite cheese or spices to the filling for extra flavor.
Variations
- Add cooked bacon or ham to the spinach mixture for a heartier dish.
- Substitute the cream cheese with feta for a tangier flavor.
- Use puff pastry sheets for mini versions for larger gatherings or a fun twist.
FAQs
Can I make Baked Eggs Napoleon ahead of time?
Yes, you can prepare the spinach filling in advance and assemble the puff pastry shells right before baking.
Can I freeze Baked Eggs Napoleon?
While it’s best enjoyed fresh, you can freeze the unbaked pastry shells for up to a month. Bake them from frozen, allowing a little extra baking time.
What can I serve with Baked Eggs Napoleon?
This dish pairs well with fresh fruit, a light salad, or even a savory quiche for a delightful brunch spread.
Indulging in Baked Eggs Napoleon ensures a memorable meal that’s as delicious as it is beautiful. Enjoy this easy-to-follow recipe at your next brunch gathering!
Baked Eggs Napoleon
Ingredients
For the Puff Pastry
- 1 package 14.1 oz frozen puff pastry sheets, thawed
- 1 egg beaten (for egg wash)
- Everything bagel seasoning (optional)
For the Spinach Filling
- 1 tablespoon olive oil
- 1 medium 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
For the Topping
- 4 large eggs
- Fresh chives, chopped (for garnish)
Instructions
Preparation
- Thaw puff pastry sheets at room temperature for 30-40 minutes, until pliable but still cold.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Unfold the thawed puff pastry on a lightly floured surface and cut each sheet into four equal squares (8 total).
- Lightly score a smaller square inside each square, about 1/2 inch from the edge (do not cut all the way through).
- Brush the top of each square with beaten egg and sprinkle edges with everything bagel seasoning (optional).
- Place puff pastry squares on the prepared baking sheet and bake for 12-15 minutes, or until golden brown and puffed up.
Cooking Filling
- Let cool slightly, then gently press down the center of each square to create a well.
- Heat olive oil in a large skillet over medium heat. Add shallot and cook until softened (3-4 minutes).
- Add garlic and cook until fragrant (1 minute).
- Add spinach to the skillet and cook, stirring occasionally until wilted (5-7 minutes). Add spinach in batches if needed.
- Transfer spinach to a colander and press out excess moisture.
- Return spinach to the skillet (or a bowl). Add cream cheese, heavy cream, Parmesan cheese, and nutmeg. Season with salt and pepper, stirring until well combined and smooth.
Assembling and Baking
- Spoon spinach filling into the wells of the baked puff pastry shells, creating a small indentation in the center of the filling in each shell.
- Carefully crack one egg into each indentation and season with salt and pepper.
- Bake for 10-15 minutes, or until egg whites are set but yolks are still runny.
- Let cool slightly, then garnish with fresh chopped chives. Serve immediately.
