Baked Eggs Napoleon is an elegant yet approachable brunch dish that turns everyday ingredients into something truly special. Flaky puff pastry holds a rich, creamy spinach filling topped with a perfectly baked egg—simple in execution but absolutely stunning on the plate. This recipe is ideal for a relaxing weekend breakfast or an impressive mid-morning gathering.
Why You’ll Love This Recipe
I love how this recipe brings together both ease and elegance. The crispy pastry contrasts beautifully with the soft filling and delicate egg yolk. It’s one of those dishes that looks like it took hours but comes together surprisingly quickly. I also appreciate how versatile it is—I can tweak the cheese, play with toppings, or garnish it to match the season or occasion. Whether I’m cooking for myself or entertaining, this is a dish I keep coming back to.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
10 ounces fresh spinach, washed and roughly chopped
4 ounces cream cheese, softened
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 teaspoon nutmeg
Salt and freshly ground black pepper to taste
4 large eggs
Fresh chives, chopped (for garnish)
Directions
Thaw and Prep Puff Pastry: I start by thawing the puff pastry at room temperature for 30–40 minutes. While that’s happening, I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Shape and Score Pastry: Once thawed, I cut four 3–4 inch rounds from the pastry. I score a smaller circle inside each round (without cutting all the way through), brush with egg wash, and prick the center with a fork. For flatter bases, I sometimes place a second baking sheet on top during baking.
Blind Bake the Pastry: I bake the pastry rounds for 12–15 minutes until golden and puffed. Then I gently press down the center to form a well and reduce the oven temperature to 375°F (190°C).
Sauté the Filling: In a skillet, I heat olive oil over medium heat and sauté the shallots for 3–4 minutes. I add garlic and cook for another 30 seconds. Then I toss in the chopped spinach and cook until wilted, about 2–3 minutes. I immediately transfer the mixture to a fine-mesh sieve and press out all excess moisture.
Make It Creamy: I return the drained spinach mixture to the skillet and stir in the cream cheese, heavy cream, Parmesan, and nutmeg. I let everything melt together over low heat, then season generously with salt and pepper.
Assemble the Dish: I spoon the creamy spinach filling into each pastry shell, shaping a small well in the center. Then I gently crack one egg into each well. I season the eggs and add a sprinkle of everything bagel seasoning if I’m feeling fancy.
Final Bake: I bake the assembled pastries at 375°F for 12–18 minutes, watching closely. I take them out when the whites are fully set but the yolks are still soft and jammy.
Serve and Garnish: After letting them rest for 1–2 minutes, I plate each Napoleon and garnish generously with chopped chives. They’re best served warm and fresh from the oven.
Servings and Timing
Servings: 4
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Variations
What I enjoy most is how adaptable this recipe is. I sometimes swap the Parmesan for crumbled feta or tangy goat cheese. When I want to boost the flavor, I stir in a little pesto or roasted red pepper into the filling. Gruyère or sharp white cheddar also melt beautifully over the egg. And for a hint of spice, a dash of red pepper flakes or a drizzle of hot sauce works wonders. I’ve even replaced the puff pastry with a toasted brioche slice for a slightly different texture that still delivers.
Storage/Reheating
While these are best fresh, I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I place them in a 325°F (163°C) oven for about 10–12 minutes. This helps the pastry stay crisp and gently warms the filling. I avoid using the microwave since it can make the pastry soggy and overcook the egg.
FAQs
Can I make this ahead of time?
I don’t recommend baking the entire dish in advance, but I often prepare the filling and blind-bake the pastry shells a day ahead. Then, on the day I’m serving, I just add the eggs and do the final bake.
What can I use instead of cream cheese?
I’ve used mascarpone, ricotta, or even a thick plant-based alternative. Each gives a slightly different texture but still pairs beautifully with spinach.
How do I keep the yolk from overcooking?
I watch them closely during the final bake and remove them just as the whites set. The eggs continue to cook slightly after coming out of the oven, so a little jiggle in the yolk is a good sign to take them out.
Can I freeze the baked Napoleons?
I wouldn’t recommend freezing them with the egg on top, but I have frozen the blind-baked pastry and spinach filling separately. That way, I can quickly assemble and bake them fresh whenever I want.
What should I serve with this dish?
I like to pair it with a simple green salad, roasted cherry tomatoes, or fresh fruit. For a heartier brunch, some roasted potatoes or a grain salad works beautifully too.
Conclusion
Baked Eggs Napoleon brings together everything I love about brunch—rich flavor, beautiful presentation, and effortless sophistication. Each bite delivers the flaky crunch of pastry, the creamy depth of spinach and cheese, and the luxurious texture of a perfectly baked egg. It’s comforting, elegant, and easy enough for a lazy morning, yet impressive enough to serve guests. This is one of those dishes that becomes a favorite in no time, and I find myself returning to it again and again for its balance of simplicity and wow factor.
Baked Eggs Napoleon is an elegant yet easy brunch recipe featuring flaky puff pastry, a creamy spinach and cheese filling, and a perfectly baked egg on top. It’s ideal for a relaxing weekend breakfast or an impressive dish for guests.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut four 3–4 inch rounds from thawed puff pastry. Score a smaller circle inside each round and prick the centers with a fork. Brush with egg wash and optionally sprinkle with everything bagel seasoning.
Blind bake pastry rounds for 12–15 minutes until golden and puffed. Press down centers to create a well and reduce oven temp to 375°F (190°C).
In a skillet, heat olive oil. Sauté shallot for 3–4 minutes, add garlic and cook 30 seconds more. Add spinach and cook until wilted, then drain excess moisture in a sieve.
Return spinach to skillet and stir in cream cheese, heavy cream, Parmesan, and nutmeg. Cook over low heat until melted and smooth. Season with salt and pepper.
Spoon spinach filling into pastry wells, forming a center dip. Crack one egg into each well and season the egg lightly.
Bake at 375°F for 12–18 minutes, or until egg whites are set and yolks remain soft. Let rest 1–2 minutes before garnishing with chopped chives and serving warm.
Notes
Use mascarpone or ricotta instead of cream cheese if preferred.
Blind-bake pastry and prep filling in advance to save time on serving day.
Swap Parmesan for goat cheese, feta, or Gruyère for variation.
Avoid overbaking—remove once egg whites are just set for jammy yolks.
Reheat in the oven at 325°F for 10–12 minutes to maintain crispness.
