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–+ servings
Baked Eggs Napoleon

Baked Eggs Napoleon: A Luxurious Twist on Brunch Bliss

Baked Eggs Napoleon is a delightful and customizable brunch dish featuring flaky pastry cups filled with creamy spinach and rich eggs.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 ramekins
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry Shells
  • 2 sheets Frozen Puff Pastry thaw overnight in the refrigerator or for 30-40 minutes at room temperature
  • 1 large Egg (for egg wash) optional for visual appeal
For the Filling
  • 1 tbsp Olive Oil can substitute with butter
  • 1 medium Shallot can be replaced with a small onion
  • 2 cloves Garlic adjust to taste or use garlic powder as a substitute
  • 4 cups Fresh Spinach can substitute with kale or Swiss chard
  • 8 oz Softened Cream Cheese substitute with ricotta or goat cheese for different flavors
  • 1/2 cup Heavy Cream half and half can be used as a lighter option
  • 1/2 cup Grated Parmesan alternatives include Pecorino or any hard cheese
  • 1/4 tsp Nutmeg omit or substitute with a pinch of pepper for less spice
  • 4 large Eggs use free-range for better flavor
  • to taste Salt adjust according to taste
  • to taste Black Pepper adjust according to taste
  • 2 tbsp Chopped Fresh Chives can substitute with parsley or scallions

Equipment

  • Oven
  • Ramekins
  • Skillet
  • whisk

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and grease four 4-inch ramekins with oil or butter. Whisk the egg for an optional egg wash.
  2. Roll out the puff pastry to about 1/8 inch thickness. Cut circles and press them into greased ramekins, ensuring a slight overhang.
  3. Line each shell with parchment paper, fill with pie weights, and bake for 12-15 minutes. Remove weights and bake for an additional 3-5 minutes.
  4. Heat olive oil in a skillet and sauté shallot and garlic for 2-3 minutes. Add spinach and cook until wilted, then stir in cream cheese, heavy cream, Parmesan, nutmeg, salt, and pepper.
  5. Divide the spinach filling among the pastry shells and crack an egg into each shell on top of the filling. Season the eggs with salt and pepper.
  6. Brush the edges of the pastry shells with egg wash and sprinkle a pinch of salt and pepper over the eggs.
  7. Bake for 12-18 minutes, adjusting baking time based on yolk preference. Watch for whites to be set and tops to be golden.
  8. Let cool briefly, garnish with chives, and serve hot. Enjoy!

Nutrition

Serving: 1ramekinCalories: 350kcalCarbohydrates: 25gProtein: 10gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 40IUVitamin C: 15mgCalcium: 20mgIron: 10mg

Notes

Use cold puff pastry for best results. Don't skip the blind baking step to prevent soggy bottoms. Season generously.

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