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Baked Eggs Napoleon

Baked Eggs Napoleon: Your New Favorite Brunch Delight

Baked Eggs Napoleon is a delightful brunch dish featuring layers of flaky pastry, creamy spinach filling, and perfectly baked eggs.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 1 package Puff Pastry Substitution: Homemade pastry can be used if preferred.
  • 1 large Egg (for wash) Optional; can omit if desired.
  • 1 tablespoon Everything Bagel Seasoning Optional; can use sesame or poppy seeds instead.
For the Filling
  • 2 tablespoons Olive Oil Substitution: Any neutral oil can work.
  • 1 medium Shallot Substitution: Onion or green onion can be used.
  • 2 cloves Garlic Fresh garlic preferred for best flavor.
  • 4 cups Fresh Spinach Substitution: Kale or Swiss chard can be used.
  • 8 ounces Cream Cheese Substitution: Ricotta or goat cheese could work.
  • 1 cup Heavy Cream Can replace with half-and-half for a lighter version.
  • 1 cup Parmesan Cheese Substitution: Gruyère or cheddar could be good alternatives.
  • 1/4 teaspoon Nutmeg Omit if not available.
  • to taste Salt and Pepper Adjust to taste.
For the Eggs
  • 4 Eggs Use larger eggs for more yolk in each serving.
  • 2 tablespoons Chives Substitution: Fresh parsley or green onions can be used instead.

Equipment

  • oven
  • skillet
  • Mixing Bowl
  • baking sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Thaw the puff pastry by leaving it on the countertop for 30–40 minutes until pliable.
  2. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. Cut the thawed puff pastry into 8 equal squares and lightly score a smaller square within each to create a border.
  4. Brush tops with beaten egg and sprinkle with everything bagel seasoning. Bake for 12–15 minutes until puffed and golden brown.
  5. Create wells by pressing down the centers of the baked pastry squares.
  6. Sauté shallots in olive oil for 3 minutes, then add garlic and spinach. Sauté until wilted.
  7. Mix sautéed spinach with cream cheese, heavy cream, Parmesan, and nutmeg. Season with salt and pepper.
  8. Fill the pastry wells with the creamy spinach mixture and create an indentation for the egg in each.
  9. Crack an egg into each well, season with salt and pepper, and bake for an additional 10–15 minutes until whites are set.
  10. Garnish with chopped chives and serve.

Nutrition

Serving: 1servingCalories: 360kcalCarbohydrates: 25gProtein: 12gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 1800IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Serve with a light salad or mimosas for the ultimate brunch experience. Store leftovers in an airtight container for up to 2 days.

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