Baked Eggs Napoleon Recipe

Introduction

Baked Eggs Napoleon is an elegant yet simple dish featuring flaky puff pastry filled with a creamy spinach mixture and topped with a perfectly baked egg. It’s a delightful option for brunch or a light dinner that impresses with minimal effort.

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)

Instructions

1. Step 1: Thaw puff pastry sheets at room temperature for 30–40 minutes until pliable but still cold.
2. Step 2: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
3. Step 3: Unfold the thawed puff pastry on a lightly floured surface and cut each sheet into four equal squares, yielding eight squares total.
4. Step 4: Lightly score a smaller square inside each pastry square about ½ inch from the edge, being careful not to cut all the way through.
5. Step 5: Brush the top of each square with beaten egg and sprinkle the edges with everything bagel seasoning if using.
6. Step 6: Place the squares on the prepared baking sheet and bake for 12–15 minutes, until golden brown and puffed.
7. Step 7: Let the pastry cool slightly, then gently press down the center of each square to create a well.
8. Step 8: Heat olive oil in a large skillet over medium heat. Add shallot and cook until softened, about 3–4 minutes. Add garlic and cook for another minute until fragrant.
9. Step 9: Add spinach to the skillet in batches if needed, cooking and stirring occasionally until wilted, about 5–7 minutes.
10. Step 10: Transfer the spinach to a colander and press out excess moisture.
11. Step 11: Return spinach to the skillet or a bowl. Stir in cream cheese, heavy cream, Parmesan cheese, and nutmeg. Season with salt and pepper and combine until smooth.
12. Step 12: Spoon the spinach filling into the wells of each baked puff pastry shell.
13. Step 13: Create a small indentation in the center of the spinach filling.
14. Step 14: Carefully crack one egg into each indentation and season with salt and pepper.
15. Step 15: Bake for 10–15 minutes, or until the egg whites are set but yolks remain runny.
16. Step 16: Let cool slightly, then garnish with fresh chopped chives before serving.

Tips & Variations

• Use Swiss chard or kale instead of spinach for a heartier green filling.
• Swap Parmesan for Gruyère cheese for a nuttier flavor.
• For firmer yolks, extend the final baking time by a few minutes.
• Everything bagel seasoning adds a savory crunch, but feel free to omit or substitute with sesame seeds and poppy seeds.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 300°F) to maintain crisp pastry and avoid overcooking the egg. It’s best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the spinach filling in advance?

Yes, you can prepare the spinach mixture up to a day ahead and refrigerate it. Add the eggs and bake the pastries just before serving for best results.

What if I don’t have everything bagel seasoning?

No worries! You can simply sprinkle a pinch of salt or use a mix of sesame seeds and garlic powder to add some extra flavor to the puff pastry edges.

Baked Eggs Napoleon Recipe

Print Recipe

★★★★★

5 from 127 reviews

Baked Eggs Napoleon is an elegant and savory breakfast dish featuring flaky puff pastry shells filled with a creamy spinach mixture and topped with perfectly baked eggs. This recipe combines the richness of cream cheese and Parmesan with the freshness of spinach and a hint of nutmeg, all baked to golden perfection and garnished with fresh chives for a delightful presentation and flavor.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Puff Pastry Shells

• 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

Egg Topping

• 4 large eggs
• Salt and freshly ground black pepper to taste
• Fresh chives, chopped (for garnish)

Instructions

1. Thaw Puff Pastry: Thaw the puff pastry sheets at room temperature for 30-40 minutes until they are pliable but still cold to handle easily.
2. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
3. Cut Puff Pastry into Squares: Unfold the thawed puff pastry on a lightly floured surface and cut each sheet into four equal squares, resulting in eight squares total.
4. Score the Pastry: Lightly score a smaller square inside each puff pastry square about 1/2 inch from the edge without cutting through, which will help the edges puff up separately from the center.
5. Apply Egg Wash and Season: Brush the top of each square with the beaten egg to promote browning and sprinkle the edges with everything bagel seasoning if using for added flavor.
6. Bake Puff Pastry Shells: Place the puff pastry squares on the prepared baking sheet and bake for 12-15 minutes or until golden brown and puffed up.
7. Create Wells in Pastry: Let the baked pastry cool slightly, then gently press down the center of each square to create a well to hold the filling and eggs.
8. Sauté Shallots and Garlic: Heat olive oil in a large skillet over medium heat, add the finely chopped shallots, and cook for 3-4 minutes until softened. Then add minced garlic and cook for an additional minute until fragrant.
9. Cook Spinach: Add the chopped spinach to the skillet and cook, stirring occasionally, for 5-7 minutes until wilted. Add spinach in batches if necessary to avoid overcrowding.
10. Drain Excess Moisture: Transfer the cooked spinach to a colander and press to remove excess moisture to avoid soggy filling.
11. Prepare Spinach Filling: Return the drained spinach to the skillet or a bowl. Add softened cream cheese, heavy cream, grated Parmesan, and nutmeg. Season with salt and freshly ground black pepper.
12. Combine Filling: Stir the mixture until smooth and well combined. Taste and adjust the seasoning if needed.
13. Fill Puff Pastry Shells: Spoon the creamy spinach filling into the wells of the baked puff pastry shells evenly.
14. Create Egg Indentation: Make a small indentation in the center of the spinach filling in each shell to hold the egg.
15. Add Eggs: Carefully crack one large egg into each indentation. Season the eggs with salt and freshly ground black pepper to taste.
16. Bake Eggs: Return the filled pastries to the oven and bake for 10-15 minutes until the egg whites are set but the yolks remain runny for a luscious texture.
17. Garnish and Serve: Let the baked eggs cool slightly, then garnish with freshly chopped chives before serving.

Notes

• You can make the puff pastry shells a day ahead and store them in an airtight container; add filling and eggs just before baking.
• Adjust the baking time if you prefer firmer yolks by adding 2-3 more minutes in the oven.
• For a crustier edge, brush the pastry edges with an additional egg wash halfway through the initial bake.
• If you don’t have everything bagel seasoning, a simple sprinkle of sesame seeds and poppy seeds works well.
• For a vegetarian version, ensure your cream cheese and heavy cream are free of animal rennet.

Keywords: Baked Eggs Napoleon, spinach puff pastry, baked eggs recipe, puff pastry breakfast, creamy spinach filling, elegant breakfast, brunch recipe