Description
Baked Eggs Napoleon is a delightful layered dish featuring flaky puff pastry filled with a creamy mixture of spinach, ricotta, and Parmesan cheese, topped with a perfectly baked egg and fresh diced tomatoes. This savory breakfast or brunch recipe combines tender textures and rich flavors, finished with fresh herbs for a beautiful presentation.
Ingredients
Scale
Pastry
- 4 slices of puff pastry (about 3 inches by 3 inches each)
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: Set the oven to 400°F (200°C) to prepare for baking the puff pastry and the assembled dish.
- Prepare the 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 puffy. Remove and let cool completely.
- Sauté the spinach: Heat olive oil in a skillet over medium heat. Add the chopped spinach and sauté until wilted, about 2-3 minutes. Remove from heat and allow to cool slightly.
- Make the cheese filling: In a bowl, combine ricotta cheese, grated Parmesan, nutmeg, salt, and pepper. Stir in the cooked spinach mixture until well blended.
- Slice puff pastry layers: Once cooled, carefully slice each puff pastry piece horizontally in half to create two layers.
- Assemble the base layers: Spoon a generous amount of the spinach and cheese mixture onto the bottom half of each puff pastry slice. Create a small well in the center to hold the egg.
- Add the eggs and tomatoes: Crack one egg gently into the well of each filled pastry. Sprinkle diced tomatoes evenly over the top of each egg.
- Top with puff pastry: Place the top half of the puff pastry over the filling and egg, pressing gently to secure the layers together.
- Bake the assembled pastries: Return the assembled Napoleon pastries to the oven and bake for 10-12 minutes, or until egg whites are set but yolks remain slightly runny.
- Finish and garnish: Remove from the oven and let the pastries cool for a few minutes. Garnish with fresh herbs like parsley or basil before serving.
Notes
- Use fresh puff pastry for best results; thaw if using frozen.
- To ensure the eggs cook evenly, make a well in the filling deep enough to hold the egg without spilling.
- If you prefer fully cooked yolks, bake a few minutes longer, monitoring closely.
- Fresh herbs like basil or parsley add a bright, fresh flavor; feel free to substitute with chives or dill.
- This recipe serves 4 as a main dish for breakfast or brunch.
