I love a good brunch that feels fancy but stays easy. Baked Eggs Napoleon is one of those dishes. I show you how to make it step by step and how to serve it with ease, and I often look through my easy breakfast recipes for more ideas.
Dad James taught me to keep things simple in the kitchen, and Mom Eva loved her oven tools, while my Sister Jennifer always asked for extra chives at the table.
Gathering Your Ingredients
- 1 package (14.1 oz) frozen puff pastry sheets
- 1 beaten egg (for egg wash)
- Everything bagel seasoning (optional)
- 1 tbsp olive oil
- 1 finely chopped shallot
- 2 minced garlic cloves
- 10 oz fresh spinach, roughly chopped
- 4 oz softened cream cheese
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan
- 1/4 tsp nutmeg
- 4 large eggs
- Salt and freshly ground black pepper to taste
- Chopped fresh chives (for garnish)
The Tools That Help
I keep the tools small and simple. You will need four 4-inch ramekins, a rolling pin, a baking sheet, and foil or parchment to blind-bake the shells. A skillet, a wooden spoon, and a small bowl for the egg wash help a lot. If you want a crisp side, I sometimes serve this with my Crack Chicken Tenders for a fun contrast.
The Step-by-Step Process
- Thaw the puff pastry until it is easy to roll.
- Preheat the oven to 400°F (200°C).
- Lightly grease four 4-inch ramekins.
- Unroll the pastry on a floured surface and roll to 1/8 inch thickness.
- Cut four 4.5-5 inch circles and press them into the ramekins with a slight overhang.
- Line each pastry shell with parchment or foil and fill with pie weights.
- Blind-bake for 12-15 minutes until edges are lightly golden.
- Remove weights and parchment and bake 3-5 more minutes until the pastry is set.
- Heat 1 tbsp olive oil in a skillet over medium heat.
- Sauté the finely chopped shallot and minced garlic for 2-3 minutes until soft.
- Add the roughly chopped spinach and cook until wilted, about 3-5 minutes.
- Remove the pan from heat and stir in the softened cream cheese, heavy cream, grated Parmesan, and nutmeg.
- Taste and season the spinach mixture with salt and freshly ground black pepper.
- Spoon the creamy spinach evenly into the blind-baked pastry shells.
- Crack one large egg into the center of each filled shell.
- Lightly season the eggs with salt and black pepper.
- Brush the exposed pastry edges with the beaten egg.
- Sprinkle Everything bagel seasoning over the edges if you like.
- Place the ramekins on a baking sheet and bake at 400°F (200°C).
- Bake 12-14 minutes for a runny yolk, or 17-18 minutes for a firm yolk.
- Remove from oven when the whites are set and the pastry is deep golden.
- Garnish with chopped fresh chives and serve hot in the ramekins or slide onto plates carefully.
Lighter, Healthier Touches
I like to offer a lighter version that still feels rich. Use low fat cream cheese and swap heavy cream for a light cream or half and half. You can cut the cheese by half and add a little more spinach to keep a creamy texture with less fat. For a gluten free option, try a ready-made gluten free tart shell and bake similarly, but watch the bake time closely.
Perfect Pairings
This dish needs something bright and fresh. A simple mixed green salad with lemon vinaigrette lifts the richness and keeps the meal balanced. For a sweet contrast, roasted tomatoes or a light fruit salad works well. If you want a savory pairing, try a spicy or sweet dip; I sometimes add a side from my easy sweet chili chicken recipes for guests who like a little heat and a lot of flavor.
Common Stumbles to Avoid
I see three common mistakes when people try this recipe. First, do not skip blind-baking the pastry. If you do, the base will be soggy and the ramekin will not hold the egg well. Second, overfill with the spinach mix. It should sit as a thin bed for the egg, not bury it. Third, watch the eggs closely in the oven. Time varies by oven and ramekin size, and a few minutes make a big change to the yolk. I always set a timer and peek through the oven light to check the whites.
Also be careful with the seasoning. The Parmesan adds salt, so taste the spinach mix before you add more. If you use pre-salted or aged cheeses, cut back on extra salt. For the Everything bagel seasoning, sprinkle lightly at first. It adds texture and a salty punch, so a little goes a long way.
If you try to rush any step, the result can suffer. Take a calm approach. Cool the pastry shells slightly before filling if the pastry seems too hot. Too much heat can cook the egg before it goes in the oven.
Storing Your Creation
Leftovers keep well in the fridge for up to two days in an airtight container. I do not recommend freezing the finished ramekins with an egg inside. Instead, freeze the blind-baked shells on a tray until solid, then wrap and store for up to one month. Refill with the warmed spinach mix and a fresh egg and bake as directed when you want to serve.
To reheat a made dish, cover loosely with foil and bake at 325°F for 8-10 minutes, or until heated through. If you want the yolk runny, add only a small extra bake time and watch closely. For longer storage, keep the creamy spinach in a sealed container and warm gently on the stove with a splash of cream or milk before using.
A Final Warm Word
I write this recipe the way I cook it: simple moves and warm results. Baked Eggs Napoleon proves that a few good ingredients can make a dish people ask about again and again. Bring it to a small gathering and watch faces light up.
Answering Your Questions
How long do the eggs take to bake in Baked Eggs Napoleon?
The eggs bake 12-14 minutes for a soft, runny yolk and 17-18 minutes for a firm yolk at 400°F. Check the whites are set and the pastry is golden.
Can I make Baked Eggs Napoleon ahead of time?
You can make the blind-baked shells and the spinach filling ahead. Store them separately in the fridge and assemble just before baking the eggs. This keeps the pastry crisp and saves time on the day.
Can I change the filling in Baked Eggs Napoleon?
Yes. Swap the spinach for mushrooms or chopped kale, and change the cheese to Gruyere or feta. Just cook the vegetables first and mix with a little cream cheese so the base stays creamy.
Print
Baked Eggs Napoleon
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fancy yet easy brunch dish featuring baked eggs in a creamy spinach and pastry shell, perfect for gatherings.
Ingredients
- 1 package (14.1 oz) frozen puff pastry sheets
- 1 beaten egg (for egg wash)
- Everything bagel seasoning (optional)
- 1 tbsp olive oil
- 1 finely chopped shallot
- 2 minced garlic cloves
- 10 oz fresh spinach, roughly chopped
- 4 oz softened cream cheese
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan
- 1/4 tsp nutmeg
- 4 large eggs
- Salt and freshly ground black pepper to taste
- Chopped fresh chives (for garnish)
Instructions
- Thaw the puff pastry until easy to roll.
- Preheat the oven to 400°F (200°C).
- Lightly grease four 4-inch ramekins.
- Unroll the pastry on a floured surface and roll to 1/8 inch thickness.
- Cut four 4.5-5 inch circles and press them into the ramekins with a slight overhang.
- Line each pastry shell with parchment or foil and fill with pie weights.
- Blind-bake for 12-15 minutes until edges are lightly golden.
- Remove weights and parchment; bake for 3-5 more minutes until the pastry is set.
- Heat 1 tbsp olive oil in a skillet over medium heat; sauté shallot and garlic for 2-3 minutes until soft.
- Add spinach and cook until wilted, about 3-5 minutes.
- Remove pan from heat; stir in cream cheese, heavy cream, Parmesan, and nutmeg.
- Season spinach mixture with salt and black pepper.
- Spoon the creamy spinach evenly into the blind-baked pastry shells.
- Crack one egg into the center of each filled shell; season the eggs with salt and black pepper.
- Brush exposed pastry edges with beaten egg and sprinkle with Everything bagel seasoning, if desired.
- Place ramekins on a baking sheet and bake for 12-14 minutes for a runny yolk, or 17-18 minutes for a firm yolk.
- Remove from oven when the whites are set and the pastry is deep golden.
- Garnish with chopped chives and serve hot.
Notes
For a lighter version, use low fat cream cheese and swap heavy cream for a light cream. Leftovers keep well in the fridge for up to two days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: brunch, baked eggs, easy recipe, spinach, puff pastry, creamy