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Baked Eggs Napoleon served on a plate with herbs and toast, ideal for brunch.

Baked Eggs Napoleon

A delightful brunch dish with rich baked eggs, creamy spinach filling, and buttery puff pastry, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 320 kcal

Ingredients
  

For the Puff Pastry

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

For the 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
  • 4 large eggs
  • Salt and freshly ground black pepper to taste
  • Chopped fresh chives (for garnish)

Instructions
 

Preparation

  • Thaw puff pastry.
  • Preheat oven to 400°F (200°C). Lightly grease four 4-inch ramekins.
  • Unroll pastry onto a lightly floured surface, roll to 1/8 inch thickness.
  • Cut four 4.5-5 inch circles and gently press into prepared ramekins, leaving a slight overhang.
  • Line pastry shells with parchment or foil, fill with pie weights.
  • Bake for 12-15 minutes until edges are lightly golden.
  • Remove weights and parchment; bake for 3-5 more minutes until pastry is set.

Cooking the Filling

  • In a skillet, heat 1 tbsp olive oil over medium heat.
  • Sauté 1 finely chopped shallot and 2 minced garlic cloves for 2-3 minutes.
  • Add 10 oz fresh spinach and cook until wilted (3-5 minutes).
  • Remove from heat and stir in 4 oz softened cream cheese, 1/4 cup heavy cream, 1/4 cup grated Parmesan, and 1/4 tsp nutmeg.
  • Season with salt and pepper.

Assembly and Baking

  • Divide the creamy spinach mixture evenly among the blind-baked pastry shells.
  • Gently crack one large egg into the center of each shell.
  • Season eggs lightly with salt and pepper.
  • Brush the exposed puff pastry edges with 1 beaten egg (egg wash) and sprinkle with Everything bagel seasoning, if desired.
  • Carefully transfer ramekins to the oven and bake for 12-18 minutes at 400°F (200°C), depending on desired yolk doneness.
  • Remove from oven and garnish immediately with chopped fresh chives.
  • Serve hot in ramekins or carefully slide onto plates.

Notes

Store leftover Baked Eggs Napoleon in an airtight container in the refrigerator for up to three days. Reheat in the oven to retain pastry crispness.
Keyword Baked Eggs, brunch recipe, Eggs Napoleon, Puff Pastry, Spinach Filling