introduction
Eggs Napoleon is a simple, elegant dish that combines puff pastry, eggs, spinach, and cheese. It makes a nice brunch or light meal. For an example recipe online, see the Baked Eggs Napoleon recipe page which shows a similar method and ideas.
why make this recipe
This recipe is quick and looks fancy. You use few ingredients. It cooks in the oven so you can make other things at the same time. It is great for guests or a relaxed weekend meal.
how to make Eggs Napoleon
Make the pastry shells first, then prepare the egg filling. Bake the shells until they are golden and flaky. Wilt the spinach in a skillet and mix it into a simple egg and cream mixture with cheese. Pour the mixture into the baked pastry shells and bake again until the eggs set. The steps are easy and the result is an elegant baked egg tart.
Ingredients :
1 sheet of puff pastry
4 large eggs
1 cup fresh spinach, chopped
1/2 cup heavy cream
1/2 cup grated cheese (e.g., Gruyère or Parmesan)
Salt and pepper to taste
Butter for greasing
Directions :
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface and cut into squares.
- Place the pastry squares on a greased baking sheet and bake for about 15 minutes or until golden and flaky.
- In a skillet, sauté the chopped spinach in a little butter until wilted, then remove from heat.
- In a bowl, whisk together the eggs, heavy cream, cheese, salt, and pepper.
- Fold in the sautéed spinach.
- Pour the egg mixture into each puff pastry shell.
- Bake for another 15-20 minutes, until the eggs are set.
- Serve warm and enjoy your elegant brunch!
how to serve Eggs Napoleon
Serve warm right from the oven. Add a small green salad or fresh tomatoes on the side. A sprinkle of extra cheese or fresh herbs on top makes it look nice. Serve one or two per person depending on appetite.
how to store Eggs Napoleon
Cool to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat in a low oven (about 325°F / 160°C) until warm to keep the pastry crisp. Do not store at room temperature more than two hours.
tips to make Eggs Napoleon
- Use cold puff pastry and handle it lightly to keep it flaky.
- Pre-bake the pastry shells so they stay crisp when you add the egg mixture.
- Drain cooked spinach well to avoid watery filling.
- Whisk eggs and cream until smooth for a creamy texture.
- Check eggs early when baking the second time to avoid overcooking.
variation (if any)
- Add cooked bacon or ham for a meat version.
- Use different cheeses like cheddar or feta for new flavors.
- Add sautéed mushrooms or onions with the spinach.
- Make mini tarts in a muffin tin for bite-sized servings.
FAQs
Q: Can I make this ahead?
A: Yes. Bake the shells ahead and keep them in an airtight container. Mix the filling and bake just before serving.
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out all water before using to avoid a soggy filling.
Q: Is there a dairy-free option?
A: Use a dairy-free cream and a vegan cheese substitute. Check pastry is dairy-free too.
Q: Can I freeze the finished tarts?
A: You can freeze baked tarts for up to 1 month. Reheat in the oven from frozen for best texture.
Conclusion
For another take on baked Eggs Napoleon and more tips, see a similar Baked Eggs Napoleon recipe on Nibble Me This: Baked Eggs Napoleon – Nibble Me This.
Eggs Napoleon
Ingredients
Pastry Shells
- 1 sheet 1 sheet of puff pastry Use cold puff pastry for best results.
- 1 tablespoon Butter for greasing Grease the baking sheet.
Egg Filling
- 4 large 4 large eggs
- 1 cup 1 cup fresh spinach, chopped Can substitute with frozen spinach (thawed and drained).
- 1/2 cup 1/2 cup heavy cream Consider dairy-free cream for alternatives.
- 1/2 cup 1/2 cup grated cheese (e.g., Gruyère or Parmesan) Can use different cheeses for flavor variations.
- to taste Salt and pepper
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface and cut into squares.
- Place the pastry squares on a greased baking sheet and bake for about 15 minutes or until golden and flaky.
Filling Preparation
- In a skillet, sauté the chopped spinach in a little butter until wilted, then remove from heat.
- In a bowl, whisk together the eggs, heavy cream, cheese, salt, and pepper.
- Fold in the sautéed spinach.
Assembly and Baking
- Pour the egg mixture into each puff pastry shell.
- Bake for another 15-20 minutes, until the eggs are set.