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Baked Eggs Napoleon with Spinach and Puff Pastry Recipe

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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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/baked-eggs-napoleon-with-spinach-and-puff-pastry-recipe/