Go Back
–+ servings
Baked Eggs Napoleon

Baked Eggs Napoleon

Baked Eggs Napoleon is a gourmet brunch dish featuring flaky pastry and creamy spinach filling, elevating any gathering effortlessly.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 4 ramekins
Course: Breakfast
Cuisine: Gourmet
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 1 sheet Puff Pastry Well-thawed for easy handling
  • 2 tbsp Unsalted Butter For greasing ramekins
For the Filling
  • 10 oz Fresh Spinach Substitutes: kale or Swiss chard
  • 4 oz Cream Cheese Softened for easy mixing
  • 0.25 cup Heavy Cream Substitute: half-and-half
  • 0.25 cup Grated Parmesan Substitutes: Gruyere or cheddar
  • 0.25 tsp Nutmeg Can replace with black pepper
  • 4 large Eggs Fresh for best taste
  • Salt To taste
  • Pepper To taste
  • 2 tbsp Chopped Fresh Chives For garnish
For Presentation
  • 4 inch Ramekins Ensure they are oven-safe

Equipment

  • ramekins
  • Skillet
  • Oven
  • Round cutter
  • parchment paper
  • Pie Weights

Method
 

Step-by-Step Instructions
  1. Thaw your puff pastry overnight in the fridge. Preheat your oven to 400°F (200°C) and grease ramekins with unsalted butter.
  2. Roll out the thawed puff pastry until it’s about 1/8 inch thick. Cut circles slightly larger than your ramekins and place in them with edges overhanging.
  3. Line each pastry with parchment paper and fill with pie weights. Bake for 12-15 minutes until edges are golden, then remove weights and bake for another 3-5 minutes.
  4. In a skillet, heat oil and sauté finely chopped shallots and minced garlic. Fold in fresh spinach until wilted, around 3-5 minutes. Mix in cream cheese, cream, Parmesan, nutmeg, and season well.
  5. Divide the spinach filling among the baked pastry shells, then crack one egg on top of each.
  6. Brush the edges of the pastry with a beaten egg wash and sprinkle with salt and pepper if desired.
  7. Bake assembled ramekins for 12-18 minutes, checking for desired yolk consistency.
  8. Remove from oven, cool slightly, and garnish with chives before serving.

Nutrition

Serving: 1ramekinCalories: 450kcalCarbohydrates: 25gProtein: 12gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 250mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 1200IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

For best results, keep puff pastry cold, monitor egg baking closely, and don’t skip the blind baking step to avoid soggy bottoms.

Tried this recipe?

Let us know how it was!