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A featured image showcasing a delicious-looking serving of Baked Eggs Napoleon.

Baked Eggs Napoleon Decadent Brunch

Elevate your brunch game with Baked Eggs Napoleon, a decadent dish featuring flaky puff pastry, creamy fillings, and perfectly baked eggs topped with luscious hollandaise sauce. This recipe combines elegance and deliciousness, making you a brunch superstar.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Brunch
Cuisine: French
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large eggs
  • 4 slices cooked ham, thinly sliced
  • 4 slices smoked salmon, thinly sliced optional
  • 1/2 cup grated Gruyère cheese
  • 1/4 cup chopped fresh chives
  • Salt to taste
  • Freshly ground black pepper to taste
  • Olive oil or cooking spray
  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • Pinch of cayenne pepper optional
  • Freshly ground white pepper to taste
  • Fresh dill sprigs optional garnish
  • Smoked paprika optional garnish

Equipment

  • Baking sheets
  • Parchment paper
  • Rolling Pin
  • Pizza cutter or sharp knife
  • Small saucepan
  • Whisk
  • Mixing bowls
  • Measuring cups
  • Measuring spoons
  • Oven
  • Heatproof bowl
  • Ramekins or oven-safe dishes
  • Spatula

Method
 

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Lightly flour a clean surface and gently unfold one sheet of puff pastry.
  3. Lightly roll the puff pastry to slightly thin it out.
  4. Cut the puff pastry into 8 equal squares. Repeat with the second sheet of puff pastry for a total of 16 squares.
  5. Place 8 puff pastry squares onto the prepared baking sheets.
  6. Bake for 12-15 minutes, until golden brown and puffed up. Let cool slightly; these will be the bases.
  7. Lightly score the remaining 8 puff pastry squares, about 1/2 inch from the edge, creating a frame. Prick the centers with a fork.
  8. Bake the framed puff pastry squares for 10-12 minutes, until golden brown. Let cool slightly.
  9. In a heatproof bowl set over a simmering pot of water (double boiler), whisk together egg yolks, lemon juice, Dijon mustard, and cayenne pepper (if using).
  10. Whisk constantly until the mixture becomes pale yellow and thickens slightly, about 3-5 minutes.
  11. Remove the bowl from the heat. Very slowly drizzle in the melted butter, whisking constantly and vigorously.
  12. Continue whisking until all the butter is incorporated and the sauce is smooth and glossy.
  13. Season with salt and white pepper to taste. Keep the hollandaise sauce warm.
  14. Lightly grease 4 ramekins or oven-safe dishes with olive oil or cooking spray.
  15. Place one baked puff pastry base in each ramekin.
  16. Top each base with a layer of ham or smoked salmon.
  17. Sprinkle with Gruyère cheese and chopped chives.
  18. Carefully crack two eggs into each ramekin on top of the fillings.
  19. Place the ramekins on a baking sheet.
  20. Bake for 12-15 minutes, until the egg whites are set but the yolks are still runny (or to your liking).
  21. Remove from the oven and let cool slightly.
  22. Carefully remove the Baked Eggs Napoleon from the ramekins.
  23. Place one baked egg-filled puff pastry base on a plate.
  24. Top with a framed puff pastry square.
  25. Generously drizzle with the warm hollandaise sauce.
  26. Garnish with fresh dill sprigs and a sprinkle of smoked paprika (optional).
  27. Serve immediately.

Notes

For a vegetarian option, skip the ham and smoked salmon and add sautéed spinach, mushrooms, or roasted vegetables. To add a spicy kick, include red pepper flakes in hollandaise sauce or use spicy sausage instead of ham. For seafood lovers, use crabmeat or shrimp instead of smoked salmon. For an Italian twist, add sun-dried tomatoes, mozzarella cheese, and basil. Puff pastry shells can be baked in advance and stored at room temperature in an airtight container. Hollandaise sauce is best made fresh but can be kept warm in a thermos for up to one hour. Fillings can be prepared in advance and stored in the refrigerator.