Description
Baked Eggs Napoleon is an elegant and easy brunch recipe featuring flaky puff pastry squares filled with a creamy spinach mixture and topped with perfectly baked eggs. This dish combines savory flavors and textures for a delightful breakfast or brunch experience.
Ingredients
Scale
Puff Pastry
- 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
Eggs and Garnish
- 4 large eggs
- Salt and freshly ground black pepper to taste
- Fresh chives, chopped (for garnish)
Instructions
- Thaw and prepare puff pastry: Thaw puff pastry sheets at room temperature for 30-40 minutes until pliable but still cold, making them easier to work with.
- Preheat oven and prepare baking sheet: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Cut puff pastry squares: On a lightly floured surface, unfold thawed puff pastry and cut each sheet into four equal squares, resulting in eight squares total.
- Score pastry squares: Lightly score a smaller square inside each square about 1/2 inch from the edge without cutting all the way through. This will help create raised edges during baking.
- Apply egg wash and seasoning: Brush the tops of each square with the beaten egg to promote a golden color. Optionally, sprinkle the edges with everything bagel seasoning for extra flavor.
- Bake puff pastry: Place the squares on the prepared baking sheet and bake for 12-15 minutes until the pastry is puffed and golden brown.
- Create wells for filling: After baking, allow the pastry to cool slightly, then gently press down the center of each square to create a shallow well for the filling.
- Sauté shallots and garlic: Heat olive oil in a large skillet over medium heat. Add finely chopped shallot and cook for 3-4 minutes until softened, then add minced garlic and cook for another minute until fragrant.
- Cook spinach: Add the chopped spinach to the skillet, cooking and stirring occasionally until wilted, about 5-7 minutes. If necessary, add spinach in batches to avoid overcrowding.
- Drain excess moisture: Transfer the cooked spinach to a colander and press out as much moisture as possible to prevent soggy filling.
- Combine filling ingredients: Return the drained spinach to the skillet or a mixing bowl. Add softened cream cheese, heavy cream, grated Parmesan cheese, and nutmeg. Season with salt and freshly ground black pepper to taste.
- Mix until smooth: Stir the mixture thoroughly until creamy and well combined. Adjust seasoning as needed.
- Fill pastry wells: Spoon the spinach mixture evenly into the wells of each baked puff pastry square.
- Create egg indentation: Make a small indentation in the center of each spinach-filled well to hold the egg.
- Add eggs and season: Carefully crack one large egg into each indentation, then season the eggs lightly with salt and freshly ground black pepper.
- Bake with eggs: Return the filled pastries to the oven and bake for 10-15 minutes, or until the egg whites are set but the yolks remain runny.
- Garnish and serve: Remove from the oven, let cool slightly, garnish with freshly chopped chives, and serve immediately for a warm and elegant brunch dish.
Notes
- Ensure puff pastry is thawed but still cold for easier handling and better puffing.
- Pressing out moisture from cooked spinach prevents soggy pastry.
- Adjust baking time for eggs according to preference for runny or firm yolks.
- Everything bagel seasoning adds extra flavor but is optional.
- Use fresh chives for a bright, herbal garnish enhancing presentation and taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 pastry with egg and spinach filling
- Calories: 350
- Sugar: 2g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 185mg
Keywords: baked eggs, puff pastry, spinach, brunch recipe, easy brunch, creamy spinach, baked eggs napoleon
