Description
Baked Eggs Napoleon is a delightful savory dish featuring flaky puff pastry layered with a creamy spinach and ricotta mixture, topped with a perfectly baked egg and fresh diced tomatoes. This elegant breakfast or brunch recipe combines rich cheeses, tender spinach, and aromatic nutmeg for a satisfying and visually appealing meal.
Ingredients
Scale
Puff Pastry Base
- 4 slices of puff pastry (about 3 inches by 3 inches each)
- 2 tablespoons olive oil
Spinach & Cheese Filling
- 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
Toppings
- 4 large eggs
- 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 final assembly.
- Prepare Puff Pastry: Roll out each slice of puff pastry on a lightly floured surface to about 1/4 inch thickness. Place the rolled pastries on a baking sheet lined with parchment paper and 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 allow to cool slightly.
- Mix Cheese Filling: In a bowl, combine ricotta, Parmesan, nutmeg, salt, and pepper. Stir in the sautéed spinach until evenly mixed.
- Slice Puff Pastry: Once cooled, carefully slice each puff pastry piece in half horizontally to create two layers.
- Assemble Base Layers: Spoon a generous amount of the spinach and cheese mixture onto the bottom half of each pastry. Create a small well in the center of the filling to hold the egg.
- Add Egg and Tomatoes: Crack an egg gently into each well of the filling. Sprinkle diced tomatoes over the top of the eggs and filling.
- Top and Bake: Place the top half of the puff pastry over each filled base, gently pressing down to secure. Return the assembled pastries to the oven and bake for another 10-12 minutes, until egg whites are set but yolks remain slightly runny.
- Garnish and Serve: Remove from the oven, garnish with fresh herbs, and serve immediately for a warm and flavorful dish.
Notes
- Ensure the puff pastry is rolled evenly for consistent baking and puffing.
- Adjust seasoning in the spinach and cheese mixture to your taste.
- For firmer egg yolks, bake an additional 2-3 minutes as needed.
- Fresh herbs like parsley or basil add a nice fresh flavor as a garnish.
- This dish is best served immediately to enjoy the contrast of crisp pastry and creamy egg.
