Description
Baked Eggs Napoleon is a delightful and elegant breakfast or brunch dish featuring flaky puff pastry layered with a creamy spinach and ricotta mixture, topped with a gently baked egg and fresh tomatoes. This recipe balances rich flavors and textures, combining the crispiness of puff pastry with the softness of eggs and savory cheese, finished with a fragrant touch of fresh herbs.
Ingredients
Scale
Pastry
- 4 slices of puff pastry (about 3 inches by 3 inches each)
Cheese and 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
- 1/4 cup diced tomatoes
Eggs and Garnish
- 4 large eggs
- Fresh herbs for garnish (such as parsley or basil)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the puff pastry to a perfect golden brown.
- Prepare Puff Pastry: Roll out each puff pastry slice on a lightly floured surface to about 1/4 inch thickness, then place them on a parchment-lined baking sheet. Bake for 12-15 minutes until they become golden, puffy, and fully cooked. Remove and allow to cool.
- Sauté Spinach: Heat olive oil in a medium skillet over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted. Remove from heat and let cool slightly to prevent scrambling the eggs later.
- Make Cheese Mixture: In a mixing bowl, combine ricotta cheese, grated Parmesan, nutmeg, salt, and pepper. Fold in the sautéed spinach until you have a well-blended, creamy mixture.
- Slice Puff Pastry: Once cooled, carefully slice each puff pastry horizontally into two layers to create a base and top for each Napoleon.
- Assemble Base Layer: Spoon a generous amount of the spinach and cheese mixture onto the bottom halves of the puff pastry layers. Create a small well in the center of each to hold the egg safely.
- Add Egg and Tomatoes: Crack one egg gently into each well. Sprinkle diced tomatoes over the top for fresh, juicy bursts of flavor.
- Top Pastry Layer: Place the top half of the puff pastry over the egg and filling, pressing down gently to secure the assembly without breaking the egg yolk.
- Bake Assembled Napoleons: Return the pastries to the oven and bake for 10-12 minutes, just until the egg whites set while the yolks remain slightly runny for creamy texture.
- Garnish and Serve: Remove from the oven and let cool for 2-3 minutes. Garnish with fresh herbs like parsley or basil before serving to add color and aroma.
Notes
- Use fresh puff pastry for best results and ensure it is very cold before rolling out.
- Nutmeg adds a subtle warmth but can be omitted if preferred.
- For fully cooked yolks, extend baking time by 3-5 minutes, watching carefully to avoid overcooking the pastry.
- Fresh herbs such as basil or parsley provide a bright finishing touch; feel free to experiment with chives or dill.
- Be careful when cracking the egg into the puff pastry to keep the yolk intact for an attractive presentation.
