Description
There’s something undeniably comforting about a warm, bubbling egg dish pulled straight from the oven. Baked Eggs Napoleon features flaky pastry, sautéed spinach, turkey ham, eggs, and a creamy Mornay sauce.
Ingredients
- 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
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- ¾ cup whole milk
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Roll out puff pastry and cut into 4 rectangles. Score edges and prick centers.
- Bake pastry 10–12 minutes until golden and puffed. Press centers to create wells.
- Sauté spinach in a drizzle of oil or butter for 1–2 minutes. Set aside.
- Make Mornay sauce: melt butter, whisk in flour 1 min, gradually add milk, stir until thickened. Add Parmesan and season with salt and pepper.
- Assemble pastries: layer spinach and turkey ham, crack an egg in each, sprinkle mozzarella on top.
- Bake 12–15 minutes until whites are set (or longer for firmer yolks).
- Drizzle warm Mornay sauce over each pastry and garnish with parsley. Serve immediately.
Notes
- Pastry can be baked in advance and fillings prepped for easy brunch assembly.
- Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Bake
- Cuisine: French-inspired