Baked Eggs Napoleon
A delightful and elegant dish featuring flaky puff pastry, vibrant vegetables, and perfectly baked eggs, perfect for brunch.
Ingredients
For the pastry
- 1 sheet Puff pastry Roll out to 1/8 inch thickness
For the filling
- 4 large Fresh large eggs
- 1 cup Gruyère cheese Shredded
- 1 cup Spinach Chopped
- 1 cup Tomatoes Diced
- 1 cup Bell peppers Diced
- 2 tablespoons Chives or parsley For garnish
- 1 tablespoon Olive oil For sautéing vegetables
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Cut it into squares or circles, depending on your preferred serving style.
- Place the pastry pieces on a baking sheet lined with parchment paper. Bake for about 15 minutes or until they puff up and are golden brown. Set aside to cool slightly.
Cooking
- In a skillet, heat a tablespoon of olive oil over medium heat. Add chopped spinach, diced tomatoes, and bell peppers. Sauté for about 5 minutes until the vegetables are tender. Season with salt and pepper.
- Take a baked pastry square and layer a spoonful of the sautéed vegetables on top. Sprinkle with cheese, and then carefully crack an egg over the vegetables and cheese.
- Return the assembled pastries to the oven for an additional 10-12 minutes or until the egg whites are set but the yolks remain runny (or to your desired doneness).
- Remove from the oven and sprinkle with fresh herbs. Serve immediately while hot.
Notes
Handle the puff pastry with care; keep it chilled until rolling. Consider adding spices like smoked paprika or chili flakes for extra flavor. Avoid microwave for reheating to maintain flakiness.