Ingredients
Scale
- 1 sheet frozen puff pastry, thawed
- 4 large eggs
- 1 cup fresh spinach, roughly chopped
- 1/2 cup shredded Gruyere or sharp white cheddar cheese
- For the Creamy Sauce:
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1 cup whole milk
- Pinch of ground nutmeg
- Salt and freshly ground black pepper to taste
- 1/4 cup cherry tomatoes, halved
- Fresh chives or parsley, chopped, for garnish
- Olive oil for greasing ramekins
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease four individual ramekins (about 4-inch diameter) or a standard muffin tin with olive oil or butter.
- On a lightly floured surface, gently roll out the thawed puff pastry slightly thinner. Cut into four equal squares or circles large enough to line the bottom and slightly up the sides of your chosen ramekins. Carefully press one pastry piece into each prepared ramekin. Prick the bottom of the pastry several times with a fork to prevent excessive puffing.
- In a small saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a light roux. Gradually whisk in the milk until the sauce is smooth and thickened, about 3-5 minutes. Season with a pinch of ground nutmeg, salt, and black pepper to taste. Remove from heat.
- Divide the chopped fresh spinach evenly among the pastry-lined ramekins, pressing it gently into the bottom. Spoon a generous tablespoon of the prepared creamy sauce over the spinach in each ramekin.
- Carefully crack one large egg into each ramekin, positioning it gently on top of the sauce and spinach. Season the eggs lightly with a touch more salt and pepper.
- Evenly sprinkle the shredded Gruyere or sharp white cheddar cheese and the halved cherry tomatoes around the egg in each ramekin.
- Place the ramekins on a baking sheet and bake for 15-20 minutes, or until the egg whites are set but the yolks are still wonderfully runny (adjust time for desired yolk consistency), and the puff pastry is golden brown and beautifully puffed.
- Carefully remove from the oven. Let them cool for a minute or two before serving. Garnish generously with fresh chopped chives or parsley for a vibrant finish.
Notes
For perfectly runny yolks, keep a close eye on the cooking time – 15-18 minutes is usually ideal for a soft set; bake longer for firmer yolks. You can customize your Baked Eggs Napoleon by adding other cooked ingredients like sautéed mushrooms, caramelized onions, or a thin slice of pre-cooked turkey bacon before adding the egg. The creamy sauce can be prepared a day ahead and stored in the fridge; gently reheat before assembling. Serve immediately for the best texture and flavor, perhaps alongside a crisp green salad or a refreshing fruit medley for a complete brunch spread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Brunch Entree
- Method: Baking
- Cuisine: Modern French-inspired Brunch
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg