Go Back
A golden, flaky puff pastry tart cradles creamy baked eggs and savory toppings in this featured image of a Baked Eggs Napoleon.

Ultimate Baked Eggs Napoleon

A stunning and luxurious brunch dish featuring layers of flaky puff pastry, a creamy spinach and mushroom filling, and perfectly baked eggs topped with melted cheese. It's an elegant, show-stopping meal that is surprisingly simple to assemble and bake. Perfect for a special weekend breakfast or brunch.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Breakfast, Brunch
Cuisine: American, French-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sheet frozen puff pastry, thawed
  • All-purpose flour, for dusting
  • 1 tablespoon olive oil or unsalted butter
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 8 ounces cremini or white mushrooms, thinly sliced
  • 5 ounces fresh baby spinach about 5 packed cups
  • 4 ounces full-fat cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon freshly grated nutmeg
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 6 large eggs
  • 1/4 cup heavy cream or whole milk
  • 1 cup shredded Gruyère or sharp white cheddar cheese, divided
  • Fresh chives or parsley, finely chopped for garnish
  • Flaky sea salt for garnish

Equipment

  • 9x9-inch baking dish
  • Rolling Pin
  • Large Skillet
  • Colander
  • Medium mixing bowl
  • Fork
  • Parchment paper
  • Pie weights or dried beans
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 400°F (200°C). On a floured surface, roll the thawed puff pastry to fit a 9x9-inch baking dish, pressing it up the sides. Prick the bottom with a fork and freeze for 10 minutes.
  2. Line the chilled pastry with parchment and fill with pie weights. Bake for 15 minutes. Remove weights and parchment and bake for another 5-7 minutes until set. Remove from oven and set aside. Reduce oven temperature to 375°F (190°C).
  3. While pastry bakes, heat oil in a skillet over medium. Cook onion until soft, 4-5 minutes. Add garlic and mushrooms; cook until mushrooms are golden.
  4. Add spinach in batches, wilting each before adding more. Transfer mixture to a colander and press to remove excess moisture.
  5. In a bowl, combine the spinach-mushroom mixture with cream cheese, Parmesan, nutmeg, salt, and pepper. Stir until well combined.
  6. Spread the spinach mixture evenly over the par-baked pastry crust.
  7. Sprinkle half of the shredded Gruyère cheese over the spinach layer.
  8. Carefully crack the 6 eggs over the top, spacing them evenly. Slowly pour the heavy cream over everything. Season eggs with salt and pepper.
  9. Sprinkle the remaining cheese over the top.
  10. Bake at 375°F for 18-25 minutes, until egg whites are set, cheese is bubbly, and pastry edges are golden brown.
  11. Let rest for 5-10 minutes before slicing. Garnish with fresh chives and flaky sea salt. Serve warm.

Notes

Drain the spinach mixture thoroughly to prevent a soggy crust. For a time-saving shortcut, use pre-baked pastry shells. Customize by adding roasted peppers, artichokes, or a layer of ham. Let the dish rest after baking for cleaner slices. Store leftovers covered in the refrigerator for up to 2 days; reheat gently in the oven.