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Baked Eggs Napoleon

Baked Eggs Napoleon: Cozy Brunch Bliss in Every Bite

Baked Eggs Napoleon is a simple yet sophisticated brunch dish, featuring baked eggs in flaky pastry with creamy spinach and cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry Cups
  • 2 sheets Frozen Puff Pastry Thawed
  • 1 large Beaten Egg For egg wash
For the Creamy Filling
  • 2 tablespoons Olive Oil Can be replaced with butter
  • 1 medium Shallot Chopped
  • 2 cloves Garlic Minced
  • 4 cups Fresh Spinach Or drained frozen spinach
  • 4 ounces Cream Cheese Can substitute with ricotta or mascarpone
  • 1/2 cup Heavy Cream Or half-and-half
  • 1/2 cup Grated Parmesan Can substitute with Gruyere or cheddar
  • 1/4 teaspoon Nutmeg Optional, freshly grated preferred
For the Eggs and Seasoning
  • 4 large Large Eggs Use freshest possible
  • to taste Salt For seasoning
  • to taste Freshly Ground Black Pepper For seasoning
  • 2 tablespoons Chopped Fresh Chives For garnish

Equipment

  • Oven
  • Skillet
  • ramekins

Method
 

Preparation
  1. Thaw puff pastry sheets and preheat oven to 400°F (200°C). Grease four 4-inch ramekins with oil.
  2. Roll out puff pastry to 1/8 inch thick and cut circles to fit ramekins, pressing them into greased dishes.
  3. Line each pastry shell with parchment and fill with pie weights. Bake for 12-15 minutes until golden. Remove weights and bake for another 3-5 minutes until set.
  4. Heat olive oil in a skillet, sauté shallot and garlic until fragrant. Add spinach and cook until wilted. Mix in cream cheese, heavy cream, Parmesan, and nutmeg. Season with salt and pepper.
  5. Distribute spinach mixture into each pastry shell and crack an egg on top. Season with salt and pepper.
  6. Brush beaten egg around pastry edges and sprinkle with everything bagel seasoning if desired.
  7. Bake assembled ramekins for 12-18 minutes, depending on yolk preference.
  8. Let cool slightly, garnish with chives, and serve in ramekins or slide onto plates.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 900IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

For best results, keep pastry cold until ready to use and monitor baking times based on yolk preference.

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