Can I prepare Baked Eggs Napoleon in advance?

Yes, you can prepare the spinach mixture in advance, but it's best to assemble and bake the finished dish just before serving. This ensures the pastry remains flaky and the eggs don’t overcook.

What can I substitute for puff pastry?

If puff pastry is not an option, consider using phyllo dough or a biscuit dough alternatively. While they provide a different texture, they can still work effectively in this recipe.

Can I use frozen spinach instead of fresh?

Absolutely, just be sure to thaw and drain the frozen spinach well before adding it to the creamy mixture to avoid excess moisture.

How do I know when the eggs are perfectly cooked?

For runny yolks, bake for 12-14 minutes; for firmer yolks, go for 17-18 minutes. Keep an eye on the egg whites; they should be set, and the pastry should be golden.

Is this recipe gluten-free?

To make Baked Eggs Napoleon gluten-free, use gluten-free puff pastry and ensure all other ingredients are certified gluten-free.

Baked Eggs Napoleon: Easy And Delicious Breakfast Recipe

Ingredients

Units Scale

1 package (14.1 oz) Frozen puff pastry sheets
1 Egg (beaten for wash)
Optional Everything bagel seasoning
1 tbsp Olive oil
1 Shallot (finely chopped)
2 Garlic cloves (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
Salt to taste
Black pepper to taste
Chopped fresh chives for garnish

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Instructions

Prepare the pastry: 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.
Blind bake 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.
Create the filling and assemble: 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. Evenly divide this 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. 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

For a gluten-free option, use gluten-free puff pastry. Consider replacing cream cheese with a dairy-free alternative for a vegan-friendly version.

Author: james_walker
Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main course
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 450mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 12g
Cholesterol: 210mg