Baked Eggs Napoleon
Elevate your brunch or breakfast with this sophisticated yet simple Baked Eggs Napoleon. Flaky, golden puff pastry shells cradle a rich, creamy spinach and Parmesan filling, topped with a perfectly baked egg, its yolk still delightfully runny. This impressive dish is a true culinary masterpiece that comes together with surprising ease, offering a delightful interplay of textures and savory flavors.
Prep Time
20 minutes
Cook Time
30-35 minutes
Total Time
50-60 minutes
Servings
4 servings (2 pastries per person) or 8 appetizers
Keywords
Baked Eggs Napoleonpuff pastry eggsspinach egg pastrybrunch recipeelegant breakfastcreamy spinach eggseasy baked eggsgourmet brunchsavory pastryegg dish
Why This Recipe Delivers
- Delightfully elegant yet surprisingly simple to prepare, making it perfect for special occasions or an elevated everyday meal.
- Features a satisfying contrast of textures: flaky, buttery puff pastry, creamy savory spinach, and a perfectly cooked egg.
- Offers a rich, savory flavor profile with hints of garlic, shallot, Parmesan, and a touch of nutmeg.
- Customizable to your preference for egg yolk doneness, from perfectly runny to firm.
- Impressive presentation makes it a showstopper for any brunch spread.
Ingredients
- 1 package (400 grams / 14.1 oz) frozen puff pastry sheets, thawed
- 1 large egg, beaten (for egg wash)
- Everything bagel seasoning (optional)
- 15 ml (1 tablespoon) olive oil
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- 280 grams (10 ounces) fresh spinach, washed and roughly chopped
- 110 grams (4 ounces) cream cheese, softened
- 60 ml (1/4 cup) heavy cream
- 30 grams (1/4 cup) grated Parmesan cheese
- 1.25 ml (1/4 teaspoon) nutmeg
- Salt and freshly ground black pepper to taste
- 4 large eggs
- Fresh chives, chopped (for garnish)
Instructions
- Allow the frozen puff pastry sheets to thaw at room temperature for approximately 30-40 minutes. They should be pliable enough to unfold without cracking, but still cool to the touch, which helps maintain their flakiness during baking.
- Preheat your oven to 200°C (400°F). While the oven preheats, line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Gently unfold the thawed puff pastry sheets onto a lightly floured surface. Using a sharp knife or pastry wheel, cut each sheet into four equal squares, yielding a total of eight pastry squares.
- Lightly score a smaller square inside each large puff pastry square, approximately 1.25 cm (1/2 inch) from the edge. It is crucial not to cut all the way through the pastry; this scoring will create a defined border that puffs up around the filling.
- Using a pastry brush, lightly coat the top surface of each pastry square with the beaten egg. If desired, sprinkle the scored edges with everything bagel seasoning for an extra layer of flavor and texture.
- Carefully transfer the prepared puff pastry squares to the lined baking sheet. Bake for 12-15 minutes, or until they are beautifully golden brown and well-puffed. The scored edges should have risen significantly, forming a natural 'crust'.
- Remove the baked pastry shells from the oven and let them cool slightly on the baking sheet. While still warm, gently press down the center of each square with the back of a spoon to create a shallow well, preparing it for the spinach filling.
- While the pastry bakes, prepare the spinach filling. Heat the olive oil in a large skillet or frying pan over medium heat. Add the finely chopped shallot and cook, stirring occasionally, for 3-4 minutes until it softens and becomes translucent.
- Add the minced garlic to the skillet with the softened shallots and cook for an additional minute until fragrant. Be careful not to burn the garlic, as this can impart a bitter taste.
- Add the fresh spinach to the skillet. If the spinach is bulky, you may need to add it in batches, allowing each batch to wilt slightly before adding more. Cook, stirring occasionally, for 5-7 minutes until all the spinach has fully wilted and released its moisture.
- Transfer the wilted spinach to a colander. Using the back of a spoon or your hands, press out as much excess liquid as possible. This step is critical to prevent a watery filling and ensure the pastry remains crisp.
- Return the squeezed spinach to the skillet (or a clean bowl). Add the softened cream cheese, heavy cream, grated Parmesan cheese, and nutmeg. Season generously with salt and freshly ground black pepper.
- Thirteenth Step: Stir the mixture until all ingredients are well combined and the filling is smooth and creamy. Taste the filling and adjust the seasoning as needed, adding more salt or pepper to suit your preference.
- Fourteenth Step: Spoon the prepared spinach filling evenly into the wells of the baked puff pastry shells. Distribute the filling so that each pastry has a generous amount.
- Fifteenth Step: Create a small, shallow indentation in the center of the spinach filling in each shell. This will serve as the perfect nest for the egg.
- Sixteenth Step: Carefully crack one large egg into each indentation. For best results, crack each egg into a small separate bowl first to ensure no shell fragments enter the dish and to confirm the yolk is intact, then gently slide it into the spinach well. Season the eggs with a pinch of salt and pepper.
- Seventeenth Step: Return the baking sheet to the oven. Bake for another 10-15 minutes, or until the egg whites are fully set but the yolks are still wonderfully runny. Baking time may vary depending on your desired yolk consistency.
- Eighteenth Step: Let the Baked Eggs Napoleon cool slightly on the baking sheet for a few minutes before serving. Garnish each with a sprinkle of fresh chopped chives for color and a delicate oniony flavor. Serve immediately while warm.
- Nineteenth Step: Serve immediately and enjoy the harmonious blend of flaky pastry, creamy spinach, and perfectly cooked egg.
Tools You’ll Need
- Baking sheet
- Parchment paper
- Sharp knife or pastry wheel
- Measuring spoons and cups
- Pastry brush
- Large skillet or frying pan
- Colander
- Mixing bowl
- Spatula or wooden spoon
Essential Success Tips
- Handle puff pastry gently and keep it cold until ready to use; this helps create the signature flaky layers. If it becomes too warm, briefly chill it in the refrigerator.
- Ensure you press out as much moisture as possible from the cooked spinach. Excess water will make your filling watery and can make the pastry soggy.
- Crack each egg into a small ramekin or bowl first before adding it to the pastry; this ensures you don't introduce any shell fragments and allows you to inspect the egg's quality.
- Monitor the baking time closely in the final stage to achieve your desired egg yolk consistency. Oven temperatures can vary, so visual cues are key.
- Do not overfill the pastry wells with the spinach mixture, as this can cause spillage when the egg is added and during baking.
Professional Cooking Secrets
- For an even richer flavor, sauté the shallots and garlic in a blend of olive oil and a small knob of butter. The butter adds a nutty depth that complements the spinach.
- To achieve a truly defined pastry 'frame', after scoring, you can gently prick the center well area with a fork a few times. This helps prevent the center from rising too much while encouraging the scored edges to puff higher.
- If you prefer a firmer yolk but still want a creamy texture, consider baking the eggs for the last 2-3 minutes under a broiler (oven grill) on low heat, watching carefully to prevent overcooking or burning.
Notes
- These are best served immediately to enjoy the warm, runny yolks and crisp pastry. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the pastry will soften.
- For a vegetarian twist, you could add crumbled feta cheese or goat cheese to the spinach filling for an extra tangy kick.
- If you want to prepare ahead, you can bake the puff pastry shells and make the spinach filling a day in advance. Store separately and assemble just before the final bake with the eggs.
Frequently Asked Questions
Can I make Baked Eggs Napoleon ahead of time?
You can prepare the puff pastry shells and the spinach filling a day in advance. Store them separately. Assemble and bake the eggs fresh just before serving for the best texture and egg yolk consistency.
What can I do if my puff pastry isn't puffing up properly?
Ensure your puff pastry is still cold when you put it into the hot oven, as the steam from the melting butter is what creates the layers. Also, avoid overworking the dough or pressing down too hard, which can inhibit its rise.
How do I ensure the egg yolk stays runny?
Keep a close eye on the oven during the final baking stage. The whites should be set and opaque, but the yolk should still jiggle slightly. Depending on your oven and egg size, this usually takes 10-15 minutes. Remove from the oven as soon as the whites are firm.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 18g, Fat: 35g, Carbs: 25g (per serving, estimated based on 4 servings)
Allergy Information
Contains gluten (wheat), dairy (milk, cream cheese, Parmesan, heavy cream), and eggs. For a gluten-free version, use certified gluten-free puff pastry sheets.
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