Baked Eggs Napoleon with Spinach and Puff Pastry Recipe

Introduction

Baked Eggs Napoleon is a delicious and easy brunch recipe that combines flaky puff pastry with a creamy spinach and cheese filling, topped with perfectly baked eggs. This elegant dish is sure to impress and makes for a satisfying start to any weekend morning.

Ingredients

• 1 package (14.1 oz) frozen puff pastry sheets
• 1 beaten egg (for egg wash)
• Everything bagel seasoning (optional)
• 1 tbsp olive oil
• 1 finely chopped shallot
• 2 minced garlic cloves
• 10 oz fresh spinach, roughly chopped
• 4 oz softened cream cheese
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan
• 1/4 tsp nutmeg
• 4 large eggs
• Salt and freshly ground black pepper to taste
• Chopped fresh chives (for garnish)

Instructions

1. Step 1: Thaw the puff pastry and preheat your oven to 400°F (200°C). Lightly grease four 4-inch ramekins.
2. Step 2: Unroll the pastry onto a lightly floured surface and roll it out to about 1/8 inch thickness. Cut four 4.5 to 5 inch circles and gently press each into the prepared ramekins, allowing a slight overhang.
3. Step 3: Line each pastry shell with parchment paper or foil and fill with pie weights. Bake for 12-15 minutes until the edges turn lightly golden. Remove the weights and parchment, then bake for another 3-5 minutes until the pastry is set.
4. Step 4: Heat olive oil in a skillet over medium heat. Sauté the chopped shallot and minced garlic for 2-3 minutes until fragrant. Add the spinach and cook until wilted, about 3-5 minutes. Remove from heat and stir in cream cheese, heavy cream, Parmesan, and nutmeg. Season with salt and freshly ground black pepper.
5. Step 5: Spoon the creamy spinach mixture evenly into each blind-baked pastry shell. Carefully crack one egg into the center of each shell and season the eggs with salt and pepper.
6. Step 6: Brush the exposed puff pastry edges with the beaten egg wash. If you like, sprinkle with everything bagel seasoning for extra flavor.
7. Step 7: Place the ramekins back in the oven and bake at 400°F (200°C) for 12-18 minutes depending on how runny you want the yolks (12-14 minutes for runny yolks, 17-18 minutes for firmer yolks). The egg whites should be fully set and the pastry deeply golden.
8. Step 8: Remove from the oven and immediately garnish with chopped fresh chives. Serve hot directly in the ramekins or carefully slide the pastries onto plates.

Tips & Variations

• Use fresh spinach for the best flavor, or substitute with frozen spinach that’s been thoroughly drained if needed.
• Try adding cooked mushrooms or crumbled bacon to the spinach mixture for extra richness.
• If you prefer, swap the Parmesan for Gruyère or cheddar for a different cheese flavor.
• For a dairy-free version, substitute cream cheese and heavy cream with vegan alternatives.

Storage

Store any leftover baked eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven for 10-12 minutes or until warmed through. Avoid microwaving to keep the pastry crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these ahead of time?

Yes, you can prepare the pastry shells and spinach filling in advance, but add the eggs and bake just before serving to ensure the best texture.

What if I don’t have ramekins?

You can use small oven-safe dishes or muffin tins as an alternative, adjusting the size of the pastry circles accordingly.

Baked Eggs Napoleon with Spinach and Puff Pastry Recipe

Print Recipe

★★★★★

4.5 from 87 reviews

Baked Eggs Napoleon is a delicious and easy brunch recipe featuring flaky puff pastry shells filled with a creamy spinach mixture and topped with perfectly baked eggs. This elegant dish combines tender sautéed spinach with cream cheese and Parmesan, baked to golden perfection, making it a perfect savory treat for weekend mornings or special occasions.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Puff Pastry Shells

• 1 package (14.1 oz) frozen puff pastry sheets
• 1 beaten egg (for egg wash)
• Everything bagel seasoning (optional)

Spinach Filling

• 1 tbsp olive oil
• 1 finely chopped shallot
• 2 minced garlic cloves
• 10 oz fresh spinach, roughly chopped
• 4 oz softened cream cheese
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan
• 1/4 tsp nutmeg
• Salt and freshly ground black pepper to taste

Eggs & Garnish

• 4 large eggs
• Chopped fresh chives (for garnish)

Instructions

1. Prepare Pastry Shells: Thaw the puff pastry according to package instructions. Preheat your oven to 400°F (200°C) and lightly grease four 4-inch ramekins to prevent sticking.
2. Shape the Pastry: Unroll the puff pastry onto a lightly floured surface and roll it out to about 1/8 inch thickness. Cut out four circles measuring between 4.5 to 5 inches in diameter. Gently press these pastry circles into the prepared ramekins, allowing a slight overhang around the edges.
3. Blind Bake Pastry: Line each pastry shell with parchment paper or foil, then fill with pie weights to keep the shape intact. Bake for 12–15 minutes until the edges turn a light golden color. Remove the weights and parchment, then bake for another 3–5 minutes until the pastry base is fully set and lightly browned.
4. Sauté Spinach Mixture: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped shallot and minced garlic, sautéing for 2–3 minutes until fragrant. Add the roughly chopped spinach and cook until wilted, about 3–5 minutes. Remove from heat, then stir in softened cream cheese, heavy cream, grated Parmesan, and nutmeg. Season the mixture well with salt and freshly ground black pepper.
5. Fill Pastry Shells: Evenly divide the creamy spinach mixture among the baked pastry shells in the ramekins. Carefully crack one large egg into the center of each shell, being mindful not to break the yolk. Lightly season the eggs with salt and pepper.
6. Apply Egg Wash and Seasoning: Brush the exposed edges of the puff pastry with the beaten egg to give them a glossy golden finish. If desired, sprinkle the pastry edges lightly with everything bagel seasoning for extra flavor and texture.
7. Bake the Eggs: Transfer the ramekins carefully back to the oven and bake at 400°F (200°C) for 12–18 minutes. For runny yolks, bake about 12–14 minutes; for firmer yolks, bake 17–18 minutes. The egg whites should be fully set and the pastry a deep golden brown.
8. Garnish and Serve: Remove the ramekins from the oven and immediately garnish the baked eggs with chopped fresh chives. Serve hot, either directly in the ramekins or carefully slide the baked eggs Napoleon onto serving plates.

Notes

• Make sure to thaw puff pastry completely before rolling out for best texture.
• Use pie weights or dried beans when blind baking the pastry to prevent shrinkage and bubbling.
• Adjust baking time based on your preference for egg yolk doneness.
• You can substitute the spinach with kale or Swiss chard for a different flavor.
• Everything bagel seasoning is optional but adds a nice savory crunch to the pastry edges.
• To prepare ahead, you can blind bake the pastry shells and prepare the spinach mixture a day in advance—assemble and bake eggs just before serving.

Keywords: baked eggs napoleon, brunch recipe, puff pastry eggs, spinach and eggs, savory brunch, easy brunch recipes