Baked Eggs Napoleon
Discover how to make Baked Eggs Napoleon. A delicious recipe with detailed instructions.
25
Prep Time
25
Cook Time
50
Total Time
4
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Baked Eggs Napoleon. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
2. Roll out the thawed puff pastry sheet on a lightly floured surface to about 10x10 inches. Cut into four equal squares and transfer to the prepared baking sheet.
Step 3
3. Use a paring knife to score a ½-inch border around each pastry square, being careful not to cut all the way through. Dock the center of each square with a fork several times.
Step 4
4. Bake the pastry squares for 8-10 minutes until they puff up and turn light golden. Remove from oven and gently press down the centers with the back of a spoon, leaving the borders raised.
Step 5
5. While the pastry bakes, prepare the filling: Melt butter in a small saucepan over medium heat. Add flour and whisk continuously for 1 minute to create a roux.
Step 6
6. Gradually pour in the milk while whisking constantly until smooth. Cook for 2-3 minutes until the mixture thickens to a sauce consistency.
Step 7
7. Remove from heat and stir in the chopped spinach, diced turkey ham, salt, and pepper. Mix until the spinach wilts slightly from the residual heat.
Step 8
8. Spoon the spinach mixture evenly into the center of each pastry square, spreading within the raised borders.
Step 9
9. Create a small well in the center of each filling and carefully crack an egg into each well.
Step 10
10. Sprinkle mozzarella and Parmesan cheese around the eggs, avoiding the yolks.
Step 11
11. Return to the oven and bake for 12-15 minutes, until egg whites are set but yolks remain slightly runny and cheese is melted and bubbly.
Step 12
12. Garnish with fresh parsley if desired and serve immediately while the pastry is crisp.
You Must Know
- ✓For perfectly runny yolks, remove the pastries when the whites are just set but still have a slight jiggle in the center.
- ✓Keep the puff pastry cold until ready to use for maximum flakiness and rise.
Chef's Notes
For perfectly runny yolks, remove the pastries when the whites are just set but still have a slight jiggle in the center.
Keep the puff pastry cold until ready to use for maximum flakiness and rise.
Serving Suggestions
Serve these elegant baked eggs with a simple mixed green salad dressed with lemon vinaigrette for a complete brunch. They're perfect for weekend gatherings or special occasions like Mother's Day or Easter brunch.
Nutritional Info (Per Serving)
385
Calories
18g
Protein
22g
Carbs
25g
Fat
Tags
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More Breakfast Recipes
Baked Eggs Napoleon
Discover how to make Baked Eggs Napoleon. A delicious recipe with detailed instructions.
Ingredients (12)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the thawed puff pastry sheet on a lightly floured surface to about 10x10 inches. Cut into four equal squares and transfer to the prepared baking sheet.
- Use a paring knife to score a ½-inch border around each pastry square, being careful not to cut all the way through. Dock the center of each square with a fork several times.
- Bake the pastry squares for 8-10 minutes until they puff up and turn light golden. Remove from oven and gently press down the centers with the back of a spoon, leaving the borders raised.
- While the pastry bakes, prepare the filling: Melt butter in a small saucepan over medium heat. Add flour and whisk continuously for 1 minute to create a roux.
- Gradually pour in the milk while whisking constantly until smooth. Cook for 2-3 minutes until the mixture thickens to a sauce consistency.
- Remove from heat and stir in the chopped spinach, diced turkey ham, salt, and pepper. Mix until the spinach wilts slightly from the residual heat.
- Spoon the spinach mixture evenly into the center of each pastry square, spreading within the raised borders.
- Create a small well in the center of each filling and carefully crack an egg into each well.
- Sprinkle mozzarella and Parmesan cheese around the eggs, avoiding the yolks.
- Return to the oven and bake for 12-15 minutes, until egg whites are set but yolks remain slightly runny and cheese is melted and bubbly.
- Garnish with fresh parsley if desired and serve immediately while the pastry is crisp.
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