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Baked Eggs Napoleon

A delightful dish featuring buttery puff pastry, creamy spinach filling, and perfectly baked eggs, perfect for lazy weekend brunches.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Brunch
Cuisine: Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pastry
  • 1 package 1 package (14.1 oz) frozen puff pastry sheets
  • 1 beaten egg 1 beaten egg (for egg wash)
  • 1 tbsp 1 tbsp olive oil
  • 1 tbsp Everything bagel seasoning (optional)
For the Filling
  • 1 finely chopped 1 finely chopped shallot
  • 2 cloves 2 minced garlic cloves
  • 10 oz 10 oz fresh spinach, roughly chopped
  • 4 oz 4 oz softened cream cheese
  • 1/4 cup 1/4 cup heavy cream
  • 1/4 cup 1/4 cup grated Parmesan
  • 1/4 tsp 1/4 tsp nutmeg
  • 4 large 4 large eggs
  • Salt and freshly ground black pepper to taste
  • Chopped fresh chives (for garnish)

Method
 

Preparation
  1. Thaw the puff pastry and preheat the oven to 400°F (200°C). Grease four 4-inch ramekins.
  2. On a lightly floured surface, unroll the puff pastry and roll it out to about 1/8 inch thickness, then cut out four 4.5-5 inch circles.
  3. Press the circles into the prepared ramekins, leaving a slight overhang.
Baking the Pastry
  1. Line each shell with parchment or foil and fill with pie weights. Bake for 12-15 minutes until the edges are lightly golden.
  2. Remove the weights and parchment, then bake for an additional 3-5 minutes until the pastry is set.
Making the Filling
  1. In a skillet, heat 1 tbsp of olive oil over medium heat. Sauté the shallot and garlic for 2-3 minutes.
  2. Add the fresh spinach and cook until it wilts, about 3-5 minutes. Remove from heat.
  3. Stir in the cream cheese, heavy cream, grated Parmesan, nutmeg, and season with salt and pepper.
Assembly and Final Baking
  1. Divide the creamy spinach mixture among the pastry shells and gently crack one egg into the center of each.
  2. Season the eggs with salt and pepper, brush the pastry edges with the beaten egg, and sprinkle with Everything bagel seasoning.
  3. Bake for 12-18 minutes, aiming for 12-14 minutes for runny yolks and 17-18 minutes for firmer yolks. The whites should be set and the pastry should be golden.
Serving
  1. Remove from the oven and garnish with chopped chives. Serve hot in ramekins or slide onto plates.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat covered with foil in the oven or freeze assembled before baking. For quicker options, tortillas or polenta rounds can be used instead of puff pastry.