Baked Eggs Napoleon
Baked Eggs Napoleon is a delightful layered dish featuring baked eggs, fresh herbs, and cheese on a flaky pastry base, making it perfect for breakfast or brunch.
Ingredients
Pastry Base
- 2 sheets sheets of puff pastry Use pre-rolled for convenience.
Filling
- 4 large large eggs Use fresh, organic eggs for best flavor.
- 1 cup heavy cream Can substitute with half-and-half for a lighter option.
- 1 cup shredded cheese (cheddar or Gruyère) Feel free to use a mix of your favorite cheeses.
- 1 medium onion, chopped Any onion variety can be used.
- 1 medium bell pepper, diced Use any color bell pepper you prefer.
- 1 cup fresh spinach, chopped Kale can be used as an alternative.
- 1 teaspoon garlic powder Fresh minced garlic can be used instead.
- salt and pepper Salt and pepper, to taste Season the filling to your preference.
- fresh herbs (parsley or chives) Fresh herbs for garnish Enhances presentation and flavor.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Roll out each sheet of puff pastry on a lightly floured surface until it’s slightly thinner.
- Cut each pastry sheet into equal squares, about 4 inches by 4 inches.
- Place the pastry squares on a baking tray lined with parchment paper. Prick the centers with a fork to prevent puffing.
- Bake for 10 minutes, or until they are golden and crisp. Remove from oven and set aside.
Cooking
- In a skillet over medium heat, sauté the chopped onion and diced bell pepper until they soften, about 5 minutes.
- Add the chopped spinach to the skillet and cook until wilted. Season with garlic powder, salt, and pepper.
- In a mixing bowl, whisk together the eggs and heavy cream.
- Add the sautéed vegetables to the egg mixture, followed by half of the shredded cheese. Stir to combine.
- Distribute the egg mixture evenly on top of the baked pastry squares.
- Top each with the remaining cheese.
- Return to the oven and bake for an additional 15-20 minutes, or until the eggs are set and the cheese has melted.
- Remove from the oven and let it cool slightly. Garnish with fresh herbs before serving.
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Notes
Pair with a simple arugula salad or crusty bread. For extra flavor, drizzle with olive oil or serve with hot sauce. Experiment with vegetables and cheeses for delightful variations.