Baked Eggs Napoleon
A delightful brunch dish featuring crispy puff pastry, creamy spinach filling, and perfectly baked eggs.
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.
Notes
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. 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. 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.