Baked Eggs Napoleon
Baked Eggs Napoleon presents a delightful twist on classic brunch fare, showcasing a harmonious blend of creamy spinach and egg nestled in a crispy puff pastry shell.
Ingredients
For the Pastry
- 1 package Frozen puff pastry sheets 14.1 oz
- 1 Egg beaten for wash
- Optional Everything bagel seasoning
For the Filling
- 1 tbsp Olive oil
- 1 large Shallot finely chopped
- 2 cloves Garlic minced
- 10 oz Fresh spinach roughly chopped
- 4 oz Cream cheese softened
- 1/4 cup Heavy cream
- 1/4 cup Grated Parmesan
- 1/4 tsp Nutmeg
- 4 large Eggs
- to taste Salt
- to taste Black pepper
- to garnish Chopped fresh chives
Instructions
Preparation
- Thaw the puff pastry and preheat your oven to 400°F (200°C).
- Lightly grease four 4-inch ramekins.
- Unroll the pastry on a floured surface and roll it to an 1/8-inch thickness.
- Cut four circles about 4.5-5 inches in diameter and gently press them into the ramekins, allowing for some overhang.
Baking the Pastry
- Line the pastry shells with parchment paper or foil and fill them with pie weights.
- Bake for 12-15 minutes until the edges are lightly golden.
- Once done, remove the weights and parchment, then bake for an additional 3-5 minutes until the pastry is fully set.
Preparing the Filling
- In a skillet, heat 1 tablespoon of olive oil over medium heat.
- Sauté the finely chopped shallot and minced garlic for about 2-3 minutes until fragrant.
- Add the roughly chopped spinach and cook until wilted, about 3-5 minutes.
- Remove from heat and stir in the softened cream cheese, heavy cream, grated Parmesan, and nutmeg.
- Season the mixture with salt and black pepper to taste.
Assembly
- Evenly divide the creamy spinach mixture among the blind-baked pastry shells.
- Gently crack one large egg into the center of each shell, and season lightly with some salt and pepper.
- Brush the exposed puff pastry edges with the beaten egg and sprinkle with Everything bagel seasoning if desired.
Final Baking
- Transfer the ramekins to the oven and bake for 12-18 minutes, depending on your preferred yolk doneness.
- The pastry should be deeply golden, and the egg whites should be set.
- Once baked, garnish with chopped fresh chives and serve hot.
Notes
Baked Eggs Napoleon can be served directly in the ramekins for a charming presentation. Pair with a green salad dressed in a light vinaigrette for a balanced meal.