Some weekend brunches are simply a meal, while others are a true occasion. We believe in making those moments special, and for that, we bring you our glorious Baked Eggs Napoleon Recipe. This dish casts aside any notions of complex French cooking, offering instead an experience of sophisticated simplicity. We’re talking about layers of crisp, golden-brown puff pastry and a rich, cheesy spinach filling, all topped with a beautifully baked egg whose liquid gold yolk is just waiting to be released. It’s a culinary centrepiece that delivers on both appearance and taste, and we are thrilled to guide you through each straightforward step to create your own brunch masterpiece.

Why You’ll Love This Recipe

• A Symphony of Textures and Tastes: The delightful contrast between the shattering flakes of puff pastry, the velvety spinach and Gruyère filling, and the rich, runny yolk of the egg is simply divine. Each mouthful is a pure indulgence.
• Deceptively Simple to Create: Although it looks like a dish from a smart café, this recipe’s secret is using shop-bought puff pastry, which makes the whole process remarkably quick and easy. It’s the perfect example of low effort for maximum reward.
• Hearty and Wholesome: Filled with nutrient-dense spinach, high-quality protein from the eggs, and delectable cheese, this is a substantial meal that will leave you feeling wonderfully satisfied well into the afternoon.
• Fantastically Adaptable: Consider this recipe a brilliant starting point for your own kitchen creativity. It’s easy to customise by adding ingredients like sautéed mushrooms, smoked salmon, or different cheeses. It’s ideal for a celebratory brunch, a light lunch, or even an elegant weeknight dinner.

Ingredients

• 1 x 320g sheet of ready-rolled all-butter puff pastry
• 4 large free-range eggs
• 250g fresh spinach
• 1 tbsp unsalted butter
• 2 shallots, finely diced
• 2 cloves garlic, minced
• 100g crème fraîche (full-fat is best)
• 75g Gruyère cheese, grated
• 25g Parmesan cheese, finely grated, plus extra for sprinkling
• 1 tsp fresh lemon juice
• A generous grating of fresh nutmeg
• 1 medium egg, beaten (for egg wash)
• Sea salt and freshly ground black pepper to taste
• Fresh chives, chopped, for garnish (optional)

A Closer Look at the Ingredients

The true magic of these baked eggs comes from the quality of the individual elements. We wholeheartedly recommend using an all-butter puff pastry; its flavour is far superior to versions made with other fats, and it bakes into the most fantastically flaky layers. For the eggs, always choose free-range if you can, as their rich, orange yolks really elevate the dish. The nutty Gruyère and savoury Parmesan are a time-honoured pairing, but you could certainly get creative. A robust mature cheddar or a creamy Fontina would also be delicious. Our little secret, however, is the fresh nutmeg—it takes the creamy spinach filling from lovely to absolutely unforgettable, so we urge you not to leave it out!

Instructions

1. Prepare the Pastry: First, preheat your oven to 200°C (180°C Fan/Gas Mark 6). Line a large baking sheet with greaseproof paper. Unfurl the puff pastry sheet and slice it into four even rectangles. Arrange them on your prepared baking sheet.
2. Score and Blind Bake: With a sharp knife, gently score a border about 1.5cm from the edge of each rectangle, taking care not to slice all the way through the pastry. Prick the area inside the border with a fork. This encourages the edges to puff up beautifully while the base stays flatter. Brush the borders with the beaten egg. Bake for 15-20 minutes until they are puffed, crisp, and a lovely golden-brown colour.
3. Create the Creamy Filling: As the pastry bakes, melt the butter in a spacious frying pan over a medium heat. Add the diced shallots and cook for about 5 minutes until they are soft and translucent. Stir in the minced garlic and cook for one more minute until it becomes fragrant. Add the spinach to the pan, a handful at a time, letting it wilt before adding the next batch. This should take about 2-3 minutes.
4. Squeeze and Combine: Transfer the wilted spinach to a sieve. Using the back of a spoon, press down firmly to remove as much excess water as possible. This is a vital step to avoid a soggy pastry base! Roughly chop the squeezed spinach, place it in a bowl, and mix in the crème fraîche, Gruyère, Parmesan, lemon juice, and a generous grating of nutmeg. Season well with sea salt and freshly ground black pepper.
5. Assemble the Napoleons: When the pastry cases are baked, take them out of the oven. The centres may have puffed up; gently press them down with a spoon to create a well. Share the spinach mixture evenly among the four pastry cases, spreading it neatly inside the scored borders.
6. Add the Eggs: Make a small hollow in the centre of the spinach on each pastry. Carefully break an egg into each hollow. Season the eggs with a little more salt and pepper, and finish with an extra dusting of Parmesan cheese.
7. The Final Bake: Place the tray back in the oven and bake for another 10-12 minutes. The aim is for the egg whites to be fully cooked while the yolks remain wonderfully soft and runny. Ovens can differ, so keep a watchful eye on them.
8. Serve Straight Away: Take your magnificent Baked Eggs Napoleon out of the oven. Garnish with some freshly chopped chives, if you like, and serve immediately to enjoy the crisp pastry and molten egg yolks at their very best.

Top Tips and Variations

To make certain your Napoleon brunch is a triumph, we have a few extra pointers from our kitchen. Firstly, it’s always best to work with puff pastry when it’s cold. If it becomes too warm, the butter within the layers can soften, which will stop it from rising properly. On a warm day, you can chill the cut rectangles in the fridge for 10 minutes prior to baking. For a savoury twist, add some crispy, chopped pancetta or lay a slice of prosciutto over the pastry before adding the spinach. Sautéed mushrooms with a hint of thyme also make a fantastic, earthy addition to the filling. If you like a little warmth, a small pinch of chilli flakes over the egg before baking adds a pleasant kick.

This dish also serves brilliantly as an elegant starter for a larger gathering. If you’re hosting a dinner party, you could present these as a sophisticated first course, perhaps followed by a hearty main like our popular Bacon Brown Sugar Chicken Tenders for a meal that is sure to please everyone.

Frequently Asked Questions

We are quite sure that this delightful recipe will soon become a cherished favourite for your weekend feasts. It’s the ideal way to transform any morning into a special event, providing a truly memorable dish with very little fuss. Whether it’s for a big celebration brunch or a simple treat for yourself, these Baked Eggs Napoleon are guaranteed to bring joy. And if you’re looking for a sweet finale, why not give our simple and scrumptious Biscoff Truffles a try? We would be delighted to hear how you get on, so please do share your results in the comments section below!

Recipe Card

Print Recipe
Pin Recipe

Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 1 x 320g sheet of ready-rolled all-butter puff pastry
• 4 large free-range eggs
• 250g fresh spinach
• 1 tbsp unsalted butter
• 2 shallots, finely diced
• 2 cloves garlic, minced
• 100g crème fraîche (full-fat is best)
• 75g Gruyère cheese, grated
• 25g Parmesan cheese, finely grated, plus extra for sprinkling
• 1 tsp fresh lemon juice
• A generous grating of fresh nutmeg
• 1 medium egg, beaten (for egg wash)
• Sea salt and freshly ground black pepper to taste
• Fresh chives, chopped, for garnish (optional)

Instructions

1. First, preheat your oven to 200°C (180°C Fan/Gas Mark 6). Line a large baking sheet with greaseproof paper. Unfurl the puff pastry sheet and slice it into four even rectangles. Arrange them on your prepared baking sheet.
2. With a sharp knife, gently score a border about 1.5cm from the edge of each rectangle, taking care not to slice all the way through the pastry. Prick the area inside the border with a fork. This encourages the edges to puff up beautifully while the base stays flatter. Brush the borders with the beaten egg. Bake for 15-20 minutes until they are puffed, crisp, and a lovely golden-brown colour.
3. As the pastry bakes, melt the butter in a spacious frying pan over a medium heat. Add the diced shallots and cook for about 5 minutes until they are soft and translucent. Stir in the minced garlic and cook for one more minute until it becomes fragrant. Add the spinach to the pan, a handful at a time, letting it wilt before adding the next batch. This should take about 2-3 minutes.
4. Transfer the wilted spinach to a sieve. Using the back of a spoon, press down firmly to remove as much excess water as possible. This is a vital step to avoid a soggy pastry base! Roughly chop the squeezed spinach, place it in a bowl, and mix in the crème fraîche, Gruyère, Parmesan, lemon juice, and a generous grating of nutmeg. Season well with sea salt and freshly ground black pepper.
5. When the pastry cases are baked, take them out of the oven. The centres may have puffed up; gently press them down with a spoon to create a well. Share the spinach mixture evenly among the four pastry cases, spreading it neatly inside the scored borders.
6. Make a small hollow in the centre of the spinach on each pastry. Carefully break an egg into each hollow. Season the eggs with a little more salt and pepper, and finish with an extra dusting of Parmesan cheese.
7. Place the tray back in the oven and bake for another 10-12 minutes. The aim is for the egg whites to be fully cooked while the yolks remain wonderfully soft and runny. Ovens can differ, so keep a watchful eye on them.
8. Take your magnificent Baked Eggs Napoleon out of the oven. Garnish with some freshly chopped chives, if you like, and serve immediately to enjoy the crisp pastry and molten egg yolks at their very best.

`);win.document.close();win.focus();win.print()})})})