Description
Baked Eggs Napoleon is a delightful breakfast or brunch dish featuring flaky puff pastry layered with a savory blend of ricotta, Parmesan, and sautéed spinach, topped with a perfectly baked egg and fresh tomatoes. This elegant dish balances creamy textures with a hint of nutmeg and fresh herbs, making it both visually appealing and delicious.
Ingredients
Scale
Pastry
- 4 slices of puff pastry (about 3 inches by 3 inches each)
Egg Mixture
- 4 large eggs
- 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
- Fresh herbs for garnish (such as parsley or basil)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for baking the puff pastry and later the assembled dish.
- Prepare Puff Pastry: Roll out each slice of puff pastry on a lightly floured surface to about 1/4 inch thickness. Place them on a parchment-lined baking sheet, then bake for 12-15 minutes until golden brown and puffed. Remove and let cool.
- Sauté 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 let cool slightly.
- Mix Cheese and Spinach: In a bowl, combine ricotta, Parmesan, nutmeg, salt, and pepper. Stir in the sautéed spinach thoroughly.
- Slice Puff Pastry: Once cooled, carefully slice each puff pastry piece horizontally into two layers.
- Assemble Bottom Layer: Spoon a generous amount of the spinach and cheese mixture onto the bottom half of each pastry layer. Create a small well in the center for the egg.
- Add Eggs and Tomatoes: Carefully crack an egg into the well on each filled pastry. Sprinkle diced tomatoes on top.
- Top Layer Placement: Place the top half of the puff pastry over the egg and filling gently pressing down to secure the layers.
- Bake to Finish: Return the assembled pastries to the oven and bake for 10-12 minutes, or until egg whites are set and yolks remain slightly runny.
- Garnish and Serve: Remove from the oven, let cool for a couple of minutes, garnish with fresh herbs, and serve warm.
Notes
- Use fresh spinach for the best flavor and texture in the filling.
- Ensure puff pastry is rolled evenly for uniform baking.
- Adjust baking time if you prefer firmer or runnier egg yolks.
- Fresh herbs like parsley or basil add a bright finishing touch.
- Serve immediately for the best taste and presentation.
