Description
Baked Eggs Napoleon is a luxurious breakfast delight featuring flaky puff pastry shells filled with creamy spinach and topped with a perfectly baked egg.
Ingredients
Scale
- 1 package (14.1 oz) frozen puff pastry sheets, thawed
- 1 egg, beaten (for egg wash)
- Everything bagel seasoning (optional)
- 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
- 4 large eggs
- Fresh chives, chopped (for garnish)
Instructions
- Thaw puff pastry sheets at room temperature for 30-40 minutes, until pliable but still cold.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Unfold thawed puff pastry on a lightly floured surface. Cut each sheet into four equal squares (8 total).
- Lightly score a smaller square inside each square, about 1/2 inch from the edge (do not cut all the way through).
- Brush the top of each square with beaten egg. Sprinkle edges with everything bagel seasoning (optional).
- Place puff pastry squares on the prepared baking sheet and bake for 12-15 minutes, or until golden brown and puffed up.
- Let cool slightly, then gently press down the center of each square to create a well.
- Heat olive oil in a large skillet over medium heat. Add shallot and cook until softened (3-4 minutes). Add garlic and cook until fragrant (1 minute).
- Add spinach to the skillet. Cook, stirring occasionally, until wilted (5-7 minutes). Add spinach in batches if needed.
- Transfer spinach to a colander and press out excess moisture.
- Return spinach to the skillet (or a bowl). Add cream cheese, heavy cream, Parmesan cheese, and nutmeg. Season with salt and pepper.
- Stir until well combined and smooth. Taste and adjust seasoning.
- Spoon spinach filling into the wells of the baked puff pastry shells.
- Create a small indentation in the center of the spinach filling in each shell.
- Carefully crack one egg into each indentation. Season with salt and pepper.
- Bake for 10-15 minutes, or until egg whites are set but yolks are still runny.
- Let cool slightly. Garnish with fresh chopped chives. Serve immediately.
Notes
- Ensure the puff pastry is kept cold until ready to use for best results.
- You can substitute other greens such as kale or Swiss chard if desired.
- This dish is best served fresh out of the oven.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 220mg