Eggs Napoleon

why make this recipe

Eggs Napoleon is a delightful dish that is perfect for brunch or a light dinner. This recipe combines flaky puff pastry with fresh spinach and creamy eggs, making it not only delicious but also visually appealing. It is easy to make and can impress your guests without taking too much time in the kitchen.

how to make Eggs Napoleon

Ingredients:

• 1 sheet of puff pastry
• 2 cups fresh spinach
• 2 large eggs
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Olive oil for sautéing

Directions:

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry sheet and cut it into rounds to fit into muffin tin cups or your desired shape. Place the cut pastry in the prepared muffin tin and bake for 15 minutes or until golden.
3. In a skillet, heat a little olive oil and sauté the spinach until it wilts.
4. In a bowl, whisk together the eggs, heavy cream, Parmesan, salt, and pepper.
5. Fill each pastry shell with the sautéed spinach and pour the egg mixture over the top.
6. Bake for an additional 15-20 minutes or until the eggs are set.
7. Serve warm and enjoy your elegant brunch!

how to serve Eggs Napoleon

Serve Eggs Napoleon warm, straight from the oven. You can add a side salad or some fresh fruit to complete your meal. A light drizzle of olive oil or a sprinkle of extra Parmesan on top can enhance the flavors.

how to store Eggs Napoleon

If you have leftovers, store them in an airtight container in the refrigerator. They are best eaten within 2-3 days. To reheat, place them in the oven or microwave until warmed through.

tips to make Eggs Napoleon

• Make sure to roll the puff pastry to an even thickness for uniform baking.
• Don’t overcrowd the pastry shells with spinach; a little goes a long way.
• You can experiment with different cheeses like feta or cheddar for a new flavor.

variation (if any)

You can customize this recipe by adding vegetables like bell peppers or mushrooms. For a meatier option, try adding cooked bacon or ham to the egg mixture.

FAQs

Can I use store-bought puff pastry?
Yes, store-bought puff pastry works great! It saves time and effort.

Can I make this dish ahead of time?
Yes, you can prepare the pastry shells and sauté the spinach ahead of time. Just fill the shells with the egg mixture and bake when you’re ready to serve.

Is Eggs Napoleon vegetarian?
Yes, this recipe is vegetarian as it contains no meat. However, check your cheese for animal rennet if you need it to be strictly vegetarian.

Eggs Napoleon

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• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

Eggs Napoleon is a delightful dish that combines flaky puff pastry, fresh spinach, and creamy eggs, perfect for brunch or a light dinner.

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Ingredients

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Main ingredients

• 1 sheet sheet of puff pastry
• 2 cups fresh spinach
• 2 large eggs
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Olive oil for sautéing

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Instructions

Preparation

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry sheet and cut it into rounds to fit into muffin tin cups or your desired shape.
3. Place the cut pastry in the prepared muffin tin and bake for 15 minutes or until golden.
4. In a skillet, heat a little olive oil and sauté the spinach until it wilts.
5. In a bowl, whisk together the eggs, heavy cream, Parmesan, salt, and pepper.
6. Fill each pastry shell with the sautéed spinach and pour the egg mixture over the top.
7. Bake for an additional 15-20 minutes or until the eggs are set.

Serving

1. Serve Eggs Napoleon warm, straight from the oven. Consider adding a side salad or some fresh fruit.
2. A light drizzle of olive oil or a sprinkle of extra Parmesan on top can enhance the flavors.

Notes

Make sure to roll the puff pastry to an even thickness for uniform baking. Don’t overcrowd the pastry shells with spinach; a little goes a long way. Experiment with different cheeses like feta or cheddar for a new flavor.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Brunch, Dinner
• Cuisine: American

Nutrition

• Calories: 320
• Sugar: 1
• Sodium: 300
• Fat: 24
• Saturated Fat: 12
• Carbohydrates: 18
• Fiber: 2
• Protein: 10