Baked Eggs Napoleon
An elegant dish that combines flaky puff pastry with rich baked eggs, perfect for brunch or special occasions.
Ingredients
Puff Pastry Base
- 1 sheet puff pastry Thawed if frozen
Egg Filling
- 4 large eggs Fresh
- 1 cup heavy cream
- 1 cup grated cheese (such as Gruyère or cheddar) For topping
- Salt and pepper to taste
- Chopped fresh herbs (such as chives or parsley) For garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Roll out the puff pastry on a floured surface and cut it into circles to fit your baking dish.
- Place the pastry circles into the greased baking dish and blind bake for about 10 minutes.
Egg Mixture
- In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
- Pour the egg mixture into the pastry shells, filling them about 3/4 full.
- Sprinkle the grated cheese on top.
Baking
- Bake in the preheated oven for 20-25 minutes, or until the eggs are set and the cheese is golden.
- Remove from the oven and let cool slightly before garnishing with fresh herbs and serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to maintain crispiness.