Description
Baked Eggs Napoleon is a delightful breakfast or brunch dish featuring flaky puff pastry filled with a savory spinach and cheese mixture, topped with a gently baked egg and fresh tomatoes. This elegant recipe combines creamy ricotta, nutty Parmesan, and fragrant herbs for a satisfying and visually appealing meal.
Ingredients
Scale
Puff Pastry and Egg Base
- 4 slices of puff pastry (about 3 inches by 3 inches each)
- 4 large eggs
Spinach and Cheese Filling
- 1 cup fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
Toppings and Garnish
- 1/4 cup diced tomatoes
- Fresh herbs for garnish (such as parsley or basil)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for baking the puff pastry.
- Bake Puff Pastry: Roll out each slice of puff pastry on a lightly floured surface to about 1/4 inch thickness. Place on a baking sheet lined with parchment paper and bake for 12-15 minutes until golden and puffed. Remove and cool.
- Sauté Spinach: Heat olive oil in a skillet over medium heat, add chopped spinach and sauté until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- Prepare Cheese Mixture: In a bowl, combine ricotta cheese, Parmesan, nutmeg, salt, and pepper. Stir in the sautéed spinach until well mixed.
- Slice Pastry: Once cooled, carefully slice each puff pastry piece horizontally creating two layers.
- Assemble Filling: Spoon a generous amount of the spinach and cheese mixture onto the bottom half of each puff pastry. Make a small well in the center of the filling for the egg.
- Add Eggs and Tomatoes: Crack an egg gently into each well. Sprinkle diced tomatoes evenly over the top.
- Top Pastry: Place the top half of the puff pastry over the egg and filling, pressing lightly to secure.
- Bake Assembled Pastries: Return the pastries to the oven and bake for 10-12 minutes until egg whites are set but yolks remain slightly runny.
- Garnish and Serve: Remove from oven, cool for a couple of minutes, then garnish with fresh herbs before serving.
Notes
- Ensure the puff pastry is not too thick to allow even baking and puffing.
- For fully cooked yolks, bake a few minutes longer as needed.
- Fresh herbs like basil or parsley add a nice contrast in flavor and color.
- You can substitute spinach with kale or swiss chard for variation.
- This dish is best enjoyed warm but can be reheated gently.
