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Baked Eggs Napoleon

A gourmet-style layered brunch dish made with flaky puff pastry, tender baked eggs, creamy sauce, and savory fillings for an elegant yet easy morning meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 stacks
Course: Breakfast, Brunch
Cuisine: French-inspired, Modern Brunch
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Pastry & Layers
  • 1 sheet puff pastry thawed, cut into squares
  • 4 eggs large
  • 1 cup fresh spinach wilted
  • 1 tbsp olive oil
Creamy Sauce
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup milk warm
  • 0.25 cup Parmesan cheese grated
  • 1 clove garlic minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Garnish
  • 1 tbsp fresh herbs chives, parsley, or basil

Equipment

  • Baking sheet
  • Parchment paper
  • Small saucepan
  • Ramekins or baking dish
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut the puff pastry into even squares and bake 12–15 minutes until golden and puffed.
  3. In a small saucepan, melt butter, whisk in flour, then gradually add warm milk until creamy.
  4. Stir in Parmesan, garlic, salt, and pepper. Cook until smooth and thickened.
  5. Sauté spinach in olive oil until wilted and lightly seasoned.
  6. Lower oven temperature to 350°F (180°C). Crack eggs into greased ramekins and bake until whites are set.
  7. Assemble: place one pastry square, add sauce, spinach, and a baked egg.
  8. Add another pastry square and repeat layers depending on preferred height.
  9. Finish with sauce and garnish with fresh herbs before serving.

Notes

Customize with ham, smoked salmon, sautéed mushrooms, or sun-dried tomatoes. Serve immediately so layers stay crisp.