Description
Baked Eggs Napoleon Pastry is a unique breakfast delight featuring a flaky puff pastry base filled with a creamy spinach mixture and topped with perfectly baked eggs.
Ingredients
Scale
- 1 package (14.1 oz) frozen puff pastry sheets, thawed
- 1 large egg, beaten
- Everything bagel seasoning, as needed (optional)
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, washed and roughly chopped
- 4 ounces cream cheese, softened
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 large eggs
- Fresh chives, chopped, for garnish
Instructions
- Let frozen puff pastry sheets thaw at room temperature for 30 to 40 minutes until pliable but still cold.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Unfold puff pastry on a lightly floured work surface. Cut each sheet into four equal squares to yield eight pieces. Lightly score a smaller square about 1/2 inch from each edge, without cutting through.
- Brush pastry squares with beaten egg and sprinkle edges with everything bagel seasoning if using.
- Transfer pastry squares to the prepared baking sheet. Bake for 12 to 15 minutes until golden and puffed. Cool slightly, then gently press the center of each square to form a well.
- Heat olive oil in a large skillet over medium heat. Cook shallot for 3 to 4 minutes until softened, then add garlic and sauté for 1 minute until fragrant.
- Add spinach to the skillet and cook, stirring occasionally, until wilted, 5 to 7 minutes. Add in batches if necessary.
- Transfer spinach to a colander and squeeze out excess moisture. Return spinach to skillet or a mixing bowl. Add cream cheese, heavy cream, Parmesan, nutmeg, salt, and pepper. Mix until creamy and well combined. Adjust seasoning as needed.
- Spoon spinach mixture evenly into the center wells of each baked pastry shell.
- Make a small indentation in each spinach mound and gently crack one egg into each well. Season the eggs with salt and black pepper.
- Return pastry shells to oven and bake for 10 to 15 minutes, or until egg whites are set but yolks remain soft.
- Cool slightly, top with chopped chives, and serve immediately.
Notes
- For added flavor, consider using different types of cheese in the filling.
- This dish can be prepared ahead of time and baked just before serving.
- Adjust the seasoning based on personal preference.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 300mg