Baked Eggs Napoleon

Introduction

There’s something undeniably comforting about a warm, bubbling egg dish pulled straight from the oven on a quiet weekend morning. Baked Eggs Napoleon is a gourmet-style breakfast that combines flaky puff pastry, sautéed spinach, rich eggs, melted cheeses, and tender turkey ham in one elegant package.

This dish brings a touch of Parisian café flair to your kitchen while remaining approachable for home cooks. Each serving is visually stunning and perfect for brunch gatherings, special breakfasts, or simply treating yourself to something luxurious. The combination of creamy Mornay sauce, savory fillings, and golden puff pastry creates layers of texture and flavor that delight every bite.

With this guide, you’ll learn step-by-step how to prepare this dish, including tips for prep, cooking, and serving, making it a versatile recipe for both everyday mornings and special occasions.

Recipe Overview

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 25–30 minutes
• Total Time: 45–50 minutes
• Course: Breakfast / Brunch
• Cuisine: French-inspired

Baked Eggs Napoleon is elegant yet simple enough for beginners, and it can be prepared in stages to accommodate entertaining or busy mornings.

Ingredients

Pastry and Filling

• 1 sheet puff pastry, thawed
• 4 large eggs
• 1 cup fresh spinach, roughly chopped
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• ½ cup cooked turkey ham, diced

Mornay Sauce

• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• ¾ cup whole milk
• Salt and pepper to taste

Finishing Touches

• Fresh parsley, optional for garnish

Equipment Needed

• Baking sheet
• Parchment paper
• Small skillet for spinach
• Saucepan for Mornay sauce
• Whisk
• Knife and cutting board
• Measuring cups and spoons

These tools are commonly found in most kitchens and make this recipe accessible to home cooks.

Method

Step 1: Prepare the Puff Pastry Base

Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry sheet to smooth out creases. Cut the sheet into 4 equal rectangles and place them on a parchment-lined baking sheet.

Lightly score a smaller rectangle inside each piece, being careful not to cut all the way through—this creates a raised edge. Prick the centers with a fork to prevent excessive puffing.

Bake for 10–12 minutes or until the pastry is golden and puffed. Remove from the oven and gently press down the centers to form wells for the filling.

Step 2: Sauté the Spinach

While the pastry is baking, heat a small pan over medium heat. Add a drizzle of oil or a small amount of butter and sauté the spinach for 1–2 minutes until just wilted. Set aside to cool slightly.

Step 3: Make the Mornay Sauce

In a saucepan, melt 1 tablespoon of butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually add the milk while whisking constantly until the mixture thickens—about 3–5 minutes. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.

Step 4: Assemble the Baked Eggs

Place a portion of sautéed spinach and diced turkey ham into each pastry well. Carefully crack an egg into each pastry shell. Sprinkle the mozzarella cheese over the eggs.

Return the tray to the oven and bake for 12–15 minutes, or until the egg whites are set but the yolks remain slightly runny. Bake longer if firmer yolks are preferred

Step 5: Finish with Sauce

Once baked, drizzle the warm Mornay sauce over each pastry. Garnish with fresh parsley if desired, and serve immediately while hot and creamy.

Tips for Best Results

• Prep in Stages: You can bake the pastry in advance and prepare the fillings ahead of time. When ready to serve, just add the eggs and bake.
• Egg Consistency: For runny yolks, monitor the baking closely; the eggs will continue cooking slightly after removal from the oven.
• Cheese Variations: Swap mozzarella for Gruyère or fontina for a more robust flavor.
• Vegetarian Option: Omit the turkey ham and add mushrooms or roasted bell peppers for a vegetarian version.
• Serving: Serve immediately for the best texture; the puff pastry is most crisp when fresh.

Serving Suggestions

• Pair with lightly dressed arugula or mixed greens for a brunch-friendly plate.
• Serve alongside fresh fruit or a fruit compote.
• Accompany with freshly baked croissants or toasted baguette slices.
• Offer extra Mornay sauce on the side for guests to drizzle.

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Frequently Asked Questions

Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw and squeeze out excess water to avoid soggy pastry.

Can I make this dish ahead of time?
Yes. Bake the puff pastry shells in advance and store the spinach, cheese, and ham separately. Add eggs and finish baking just before serving.

Can I use ham or bacon instead of turkey ham?
Absolutely! Any cooked, diced breakfast meat works well.

Can this recipe be doubled for a larger crowd?
Yes, simply use two sheets of puff pastry and a larger baking sheet or pan.

Can I make the Mornay sauce dairy-free?
Yes, substitute plant-based butter and milk alternatives, such as almond or oat milk, and use dairy-free cheese.