Baked Eggs Napoleon: Elevate Your Brunch Game Effortlessly

Baked Eggs Napoleon is an elegant and versatile brunch dish featuring flaky puff pastry and perfectly baked eggs.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 ramekins

Course: Breakfast

Cuisine: French

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Pastry

1 sheet Puff Pastry Use store-bought for convenience.

Filling

4 large Eggs Essential for runny yolks.
2 cups Spinach Can be substituted with other cooked greens.
1 cup Gruyere Cheese Can substitute with cheddar or goat cheese.
4 slices Prosciutto or Ham Optional; can replace with bacon or omit for vegetarian.
1/2 cup Heavy Cream Whole milk is a lighter alternative.
1 pinch Nutmeg Optional but enhances flavor.
to taste Salt and Pepper Essential seasonings.
2 tbsp Chives For garnish.

Equipment

oven
Ramekins
skillet
Roller
Pastry brush

Method

Instructions

Thaw and roll out puff pastry to 1/8 inch thick. Cut circles for ramekins and preheat the oven to 400°F (200°C). Grease ramekins.
Press pastry circles into ramekins with a slight overhang.
Line pastry with parchment and weigh it down. Bake for 12-15 minutes until golden.
Sauté shallots and garlic in oil, then add spinach until wilted. Mix in cream cheese, heavy cream, nutmeg, salt, and pepper.
Fill each pastry shell with the spinach mixture and crack an egg on top.
Brush edges with beaten egg and season.
Bake for 12-18 minutes until egg whites are set but yolks are runny.
Garnish with chives and serve warm.

Nutrition

Serving: 1ramekinCalories: 350kcalCarbohydrates: 20gProtein: 12gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 220mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 20IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

Ensure puff pastry remains cold for flakiness; experiment with fillings for variations.

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