Baked Eggs Napoleon
This elegant brunch dish combines flaky puff pastry, sautéed spinach, savory prosciutto, and melted Gruyère under baked eggs, making it perfect for entertaining or a relaxed weekend.
Ingredients
Pastry and Filling
- 1 box Puff Pastry (Use frozen sheets, thaw before use.) Use high-quality all-butter pastry for the best flavor.
- 2 tablespoons Unsalted Butter For greasing; olive oil can be used.
- 2 cups Fresh Spinach Can substitute with kale or Swiss chard.
- 1 cup Gruyère Cheese Can substitute with cheddar or goat cheese.
- 4 ounces Prosciutto or Cooked Ham Can be substituted with crumbled bacon or sausage.
- 1/2 cup Heavy Cream Can substitute with half-and-half or dairy-free creamer.
- 1/4 cup Parmesan Cheese Optional but recommended for extra flavor.
- 1 medium Shallot Finely chopped; can substitute with onion.
- 2 cloves Garlic Minced; can substitute with garlic powder.
- 1 pinch Nutmeg Can omit if sensitive to strong flavors.
- to taste Salt
- to taste Pepper
- 2 tablespoons Chives or Parsley Can use other herbs based on preference.
Instructions
Preparation
- Thaw the frozen puff pastry in the refrigerator for about 1 hour or until pliable but still cold. Preheat the oven to 400°F (205°C) and butter a baking dish or muffin tin to prevent sticking.
Cooking
- Melt a tablespoon of butter in a skillet over medium heat. Add the finely chopped shallot and minced garlic and sauté until fragrant and translucent, about 2 minutes. Add the spinach and cook until wilted, then season with salt, pepper, and a pinch of nutmeg. Remove excess liquid by briefly transferring cooked spinach to a sieve and pressing gently.
- Roll or cut thawed puff pastry into squares or rounds sized to fit your baking vessels. Place a first pastry layer in the pan, top with a sprinkling of Gruyère, a spoonful of spinach, and some prosciutto. Repeat to form a small stack, leaving room in the center for an egg.
- Pour a tablespoon of heavy cream into each pastry nest and crack one egg into each prepared cavity, taking care not to break yolks. Sprinkle tops with Parmesan, remaining Gruyère, chives, salt, and pepper.
- Bake at 400°F (205°C) for 12–18 minutes depending on oven and egg size. Aim for whites that are opaque and yolks that jiggle but remain glossy for a slightly runny center.
- Allow baked Eggs Napoleon to rest for 2–3 minutes after removing from the oven to let the filling settle. Garnish with chopped chives or parsley and a light grind of black pepper before serving.
Notes
Store leftovers in an airtight container for up to 3 days. Freeze fully cooled, unbaked assembled stacks for up to 1 month. Reheat in a 350°F oven for 8–12 minutes from chilled.