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Baked Eggs Napoleon

Baked Eggs Napoleon: A Luxurious Twist on Brunch

Baked Eggs Napoleon is a delightful and gourmet brunch dish featuring flaky pastry cups, creamy spinach, and baked eggs.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Puff Pastry
  • 2 sheets Frozen Puff Pastry Ensure thawed properly for best results.
  • 2 tablespoons Unsalted Butter Greases ramekins to prevent sticking.
For the Filling
  • 4 large Eggs
  • 5 ounces Fresh Spinach Substitute with other greens if desired.
  • 1 medium Shallot Can replace with onions.
  • 2 cloves Garlic Minced.
  • 4 ounces Cream Cheese Can substitute with Greek yogurt.
  • 1/4 cup Heavy Cream Substitute with whole milk for lighter option.
  • 1/2 cup Grated Parmesan Substitute with Gruyère or cheddar if desired.
  • 1/4 teaspoon Nutmeg Optional, but recommended.
  • 1 teaspoon Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
For Garnish
  • 2 tablespoons Chopped Fresh Chives Can substitute with parsley or dill.

Equipment

  • ramekins
  • Skillet
  • Oven
  • Whisk

Method
 

Step-by-Step Instructions
  1. Begin by thawing your frozen puff pastry sheets according to package instructions.
  2. Preheat your oven to 400°F (200°C) for optimal baking.
  3. Lightly grease four 4-inch ramekins with unsalted butter.
  4. Unroll the thawed puff pastry and roll out to 1/8 inch thick.
  5. Cut out circles that fit the ramekins and press them into greased ramekins.
  6. Cover each pastry shell with parchment paper and fill with weights. Bake for 12-15 minutes.
  7. Remove weights and return to oven for an additional 3-5 minutes until golden brown.
  8. Sauté shallots and garlic in a skillet, then add spinach until wilted.
  9. Mix in cream cheese, heavy cream, Parmesan, nutmeg, salt, and pepper until smooth.
  10. Evenly distribute the spinach mixture in pastry shells and crack an egg into each.
  11. Beat an egg for egg wash and brush the pastry edges.
  12. Bake assembled pastries for 12-18 minutes until yolks are runny and whites set.
  13. Garnish with chives and serve hot.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 15gProtein: 12gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 50IUVitamin C: 15mgCalcium: 20mgIron: 10mg

Notes

This recipe is gluten-free and can be customized to suit various dietary needs. It's perfect for impressing guests at brunch and can be made ahead for convenience.

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