Baked Eggs Napoleon
A delightful brunch dish with flaky puff pastry, creamy spinach filling, and perfectly baked eggs, perfect for special occasions.
Ingredients
Puff Pastry
- 1 package 14.1 oz frozen puff pastry sheets, thawed
- 1 egg beaten (for egg wash)
- 1 tablespoon olive oil
Vegetables and Seasonings
- 1 shallot, finely chopped You can substitute with onion.
- 2 cloves garlic, minced
- 10 ounces fresh spinach, washed and roughly chopped
- 1/4 teaspoon nutmeg
- Salt to taste
- Black pepper freshly ground to taste
- 1 tablespoon everything bagel seasoning (optional)
Cheese and Cream
- 4 ounces cream cheese, softened
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
Eggs
- 4 large eggs For topping each pastry.
Garnish
- Fresh chives chopped For garnish.
Instructions
Preparing the Puff Pastry
- Thaw the puff pastry sheets at room temperature for 30-40 minutes.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- On a floured surface, unfold the puff pastry and cut each sheet into four equal squares, totaling eight squares.
- Lightly score a smaller square inside each square, about 1/2 inch from the edge.
- Brush the tops of each square with the beaten egg and sprinkle with everything bagel seasoning if desired.
- Place the squares on the baking sheet and bake for 12-15 minutes until golden brown.
Making the Spinach Filling
- In a large skillet over medium heat, warm the olive oil and sauté the chopped shallot for 3-4 minutes.
- Add minced garlic and cook for another minute.
- Stir in spinach and cook for 5-7 minutes until wilted, then press out moisture.
- Mix in cream cheese, heavy cream, Parmesan, nutmeg, and season with salt and pepper.
Assembling and Baking
- Spoon the spinach mixture into the wells of the baked pastry shells.
- Crack an egg into the center of each filling and season with salt and pepper.
- Bake for another 10-15 minutes until egg whites are set but yolks remain runny.
- Cool slightly, garnish with chives, and serve immediately.
Notes
Store leftovers in an airtight container for up to 2 days. Reheat in the oven to restore crispiness. Avoid microwaving to prevent sogginess.