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Baked Eggs Napoleon: A Delicious & Easy Brunch Recipe

Baked Eggs Napoleon: A Delicious & Easy Brunch Recipe
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★★★★★

5.2 from 9 reviews

Baked Eggs Napoleon is a delightful and easy-to-make brunch recipe featuring golden, flaky puff pastry shells filled with a creamy spinach and cheese mixture, topped with perfectly baked eggs. It’s a flavorful and elegant dish that combines crisp texture with rich and savory flavors, ideal for a special breakfast or brunch occasion.

Ingredients

Scale

Puff Pastry Base

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

Spinach Filling

  • 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

Topping

  • 4 large eggs
  • Salt and freshly ground black pepper to taste
  • Fresh chives, chopped (for garnish)

Instructions

  1. Thaw and prepare puff pastry: Thaw puff pastry sheets at room temperature for 30-40 minutes until pliable but still cold, making them easier to work with.
  2. Preheat oven and prepare baking sheet: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
  3. Cut puff pastry squares: On a lightly floured surface, unfold thawed puff pastry and cut each sheet into four equal squares, resulting in eight squares total.
  4. Score pastry squares: Lightly score a smaller square inside each square about 1/2 inch from the edge without cutting all the way through. This will help create raised edges during baking.
  5. Apply egg wash and seasoning: Brush the tops of each square with the beaten egg to promote a golden color. Optionally, sprinkle the edges with everything bagel seasoning for extra flavor.
  6. Bake puff pastry: Place the squares on the prepared baking sheet and bake for 12-15 minutes until the pastry is puffed and golden brown.
  7. Create wells for filling: After baking, allow the pastry to cool slightly, then gently press down the center of each square to create a shallow well for the filling.
  8. Sauté shallots and garlic: Heat olive oil in a large skillet over medium heat. Add finely chopped shallot and cook for 3-4 minutes until softened, then add minced garlic and cook for another minute until fragrant.
  9. Cook spinach: Add the chopped spinach to the skillet, cooking and stirring occasionally until wilted, about 5-7 minutes. If necessary, add spinach in batches to avoid overcrowding.
  10. Drain excess moisture: Transfer the cooked spinach to a colander and press out as much moisture as possible to prevent soggy filling.
  11. Combine filling ingredients: Return the drained spinach to the skillet or a mixing bowl. Add softened cream cheese, heavy cream, grated Parmesan cheese, and nutmeg. Season with salt and freshly ground black pepper to taste.
  12. Mix until smooth: Stir the mixture thoroughly until creamy and well combined. Adjust seasoning as needed.
  13. Fill pastry wells: Spoon the spinach mixture evenly into the wells of each baked puff pastry square.
  14. Create egg indentation: Make a small indentation in the center of each spinach-filled well to hold the egg.
  15. Add eggs and season: Carefully crack one large egg into each indentation, then season the eggs lightly with salt and freshly ground black pepper.
  16. Bake with eggs: Return the filled pastries to the oven and bake for 10-15 minutes, or until the egg whites are set but the yolks remain runny.
  17. Garnish and serve: Remove from the oven, let cool slightly, garnish with freshly chopped chives, and serve immediately for a warm and elegant brunch dish.

Notes

  • Ensure puff pastry is cold but pliable for easier handling and best puff during baking.
  • Pressing moisture out of spinach is essential to prevent soggy pastry shells.
  • If preferred, substitute cream cheese with ricotta for a lighter filling.
  • Adjust nutmeg quantity to personal taste; it adds warmth and depth to the spinach mixture.
  • The eggs can be cooked longer if a fully set yolk is preferred; watch closely to avoid overcooking.
  • Everything bagel seasoning is optional but adds a nice savory crunch to the edges.
  • Serve warm; these are best eaten fresh to enjoy the crispiness of the pastry.

Nutrition

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

Find it online: https://liamjayne.com/baked-eggs-napoleon-a-delicious-and-easy-brunch-recipe/