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Baked Eggs Napoleon A Delicious & Easy Brunch Recipe

Baked Eggs Napoleon A Delicious & Easy Brunch Recipe
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★★★★★

5.2 from 26 reviews

Baked Eggs Napoleon is a delicious and elegant brunch recipe that combines flaky puff pastry with a creamy spinach mixture and perfectly baked eggs. This easy-to-make dish features layers of tender spinach with cream cheese and Parmesan, topped with runny eggs, creating a flavorful and visually appealing meal perfect for weekend mornings or special occasions.

Ingredients

Scale

Puff Pastry and Seasoning

  • 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

  1. Prepare Puff Pastry: Thaw puff pastry sheets at room temperature for 30-40 minutes until they are pliable but still cold.
  2. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. 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.
  4. Score and Brush Pastry: Lightly score a smaller square inside each puff pastry square, about 1/2 inch from the edges, being careful not to cut all the way through. Brush the tops with beaten egg and sprinkle edges with everything bagel seasoning if desired.
  5. Bake Puff Pastry: Place the puff pastry squares on the prepared baking sheet and bake for 12-15 minutes, or until they are golden brown and puffed up.
  6. Create Wells in Pastry: Let the puff pastry cool slightly, then gently press down the center of each square to form a well for the filling.
  7. Cook Shallots and Garlic: Heat olive oil in a large skillet over medium heat. Add the finely chopped shallot and cook until softened, about 3-4 minutes. Add the minced garlic and cook until fragrant for about 1 minute.
  8. Wilt Spinach: Add the chopped spinach to the skillet and cook, stirring occasionally, until wilted, which should take 5-7 minutes. Add spinach in batches if necessary to avoid overcrowding.
  9. Drain Excess Moisture: Transfer the cooked spinach to a colander and press out any excess moisture to prevent soggy pastry.
  10. Prepare Spinach Filling: Return the drained spinach to the skillet or a mixing bowl. Stir in softened cream cheese, heavy cream, grated Parmesan cheese, and nutmeg. Season with salt and pepper, stirring until the mixture is smooth and well combined. Adjust seasoning to taste.
  11. Fill Puff Pastry: Spoon the creamy spinach filling evenly into the wells of the baked puff pastry shells.
  12. Add Eggs: Create a small indentation in the center of the spinach filling in each shell. Carefully crack one egg into each indentation, then season the eggs with salt and freshly ground black pepper.
  13. Bake Eggs: Return the filled puff pastry shells to the oven and bake for 10-15 minutes, or until the egg whites are set but the yolks remain runny.
  14. Garnish and Serve: Let the baked eggs cool slightly. Garnish each with freshly chopped chives and serve immediately for a warm, savory brunch treat.

Notes

  • Ensure puff pastry is not too warm when you cut and score; keeping it cold helps it puff up better.
  • Pressing out excess moisture from the spinach filling is key to keeping the pastry crisp.
  • You can substitute fresh spinach with frozen spinach, thoroughly thawed and drained, if fresh is unavailable.
  • For fully cooked yolks, bake the eggs a few minutes longer.
  • Everything bagel seasoning adds a nice flavor and crunch but can be omitted for a more subtle taste.
  • This recipe is best served fresh but can be reheated gently in a low oven to preserve puffiness.

Nutrition

Keywords: Baked Eggs Napoleon, Brunch recipe, Puff pastry eggs, Spinach baked eggs, Creamy spinach tartlets

Find it online: https://dinewithdylan.com/baked-eggs-napoleon-a-delicious-and-easy-brunch-recipe/