Introduction

Baked Eggs Napoleon is a delightful dish featuring flaky puff pastry filled with a creamy spinach mixture and topped with perfectly baked eggs. This elegant yet simple recipe makes for a wonderful breakfast or brunch that impresses without much fuss.

A round, single-layered dish sits on a white plate, featuring a base of golden-brown, crispy hashbrowns mixed with bits of orange and light yellow, likely from cooked vegetables and cheese. On top of this base is a perfectly cooked fried egg with a bright yellow, glossy yolk centered and surrounded by tender, white cooked egg whites. The egg is sprinkled with cracked black pepper and small green pieces of chopped herbs, adding a touch of color and texture. The edges of the hashbrowns are slightly caramelized, giving a crunchy texture to the soft interior. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Thaw puff pastry sheets at room temperature for 30-40 minutes until pliable but still cold. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Unfold the thawed puff pastry on a lightly floured surface and cut each sheet into four equal squares, making eight squares total.
Step 3: Lightly score a smaller square inside each square about 1/2 inch from the edges without cutting all the way through.
Step 4: Brush the top of each square with beaten egg, and sprinkle the edges with everything bagel seasoning if using.
Step 5: Place the squares on the prepared baking sheet and bake for 12-15 minutes until they are golden brown and puffed up.
Step 6: Remove from oven and let cool slightly. Gently press down the center of each square to create a well for the filling.
Step 7: Heat olive oil in a large skillet over medium heat. Add the shallot and cook until softened, about 3-4 minutes. Add garlic and cook until fragrant, about 1 minute.
Step 8: Add spinach to the skillet and cook, stirring occasionally, until wilted, about 5-7 minutes. Add spinach in batches if needed.
Step 9: Transfer the cooked spinach to a colander and press out excess moisture.
Step 10: Return spinach to the skillet or a bowl. Add cream cheese, heavy cream, Parmesan cheese, and nutmeg. Season with salt and pepper, then stir until smooth and fully combined.
Step 11: Spoon the spinach filling into the wells of the baked puff pastry shells, creating a small indentation in the center of the filling for the egg.
Step 12: Carefully crack one egg into each indentation. Season each egg with salt and pepper.
Step 13: Bake the assembled pastries for 10-15 minutes, or until the egg whites are set but the yolks remain runny.
Step 14: Let cool slightly, garnish with fresh chopped chives, and serve immediately.

Tips & Variations

For a richer flavor, add a splash of white wine to the spinach mixture while cooking.
Substitute baby kale for spinach for a heartier green.
Use goat cheese instead of cream cheese for a tangy twist.
If you prefer fully set yolks, bake a few minutes longer, watching closely to avoid overcooking.

Storage

Store any leftover Baked Eggs Napoleon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven to keep the pastry crisp and avoid overcooking the eggs. This dish is best enjoyed fresh for optimal texture and flavor.

How to Serve

The dish is a round stack about three layers high, starting with a base of golden brown, crispy shredded potatoes mixed with bits of orange-colored vegetables or cheese, giving it a textured appearance. Above the crispy base, there is a layer of slightly melted white cheese, visible on the edges. The top layer is a perfectly cooked sunny-side-up egg with a bright yellow yolk, slightly glossy, centered and sprinkled with small green chive pieces and black pepper specks. The stack sits on a white plate with a subtle white marbled texture background visible around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the spinach filling and puff pastry shells in advance. Assemble with the eggs just before baking to ensure the eggs are perfectly cooked.

What if I don’t have everything bagel seasoning?

Everything bagel seasoning adds a nice touch but is optional. You can substitute with a mix of sesame seeds, poppy seeds, dried minced garlic, and salt or simply leave it out.