Eggs Napoleon
Eggs Napoleon is a simple yet elegant dish that combines puff pastry, eggs, spinach, and cheese, perfect for brunch or a light meal.
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.
Notes
Serve warm and enjoy your elegant brunch! 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.