Baked Eggs Napoleon
Baked Eggs Napoleon is a layered, comforting dish perfect for breakfast, featuring puff pastry, sautéed vegetables, and rich cheese sauce.
Equipment
- oven
- skillet
- saucepan
- baking sheet
- Ramekins
Ingredients
Puff Pastry and Eggs
- 1 sheet puff pastry thawed
- 4 large eggs
Vegetables and Turkey Ham
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 1 small red bell pepper diced
- 1 cup fresh spinach chopped
- 4 slices turkey ham chopped
Cheese Sauce
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- ½ cup shredded cheddar cheese
- ¼ teaspoon garlic powder
- Salt to taste
- Pepper to taste
Garnish
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out the thawed puff pastry slightly and cut it into four equal rectangles. Place them on the baking sheet and prick them with a fork. Bake for 12–15 minutes until golden and crispy.
- In a skillet over medium heat, warm the olive oil. Sauté the onion and bell pepper for 5 minutes until soft. Add the spinach until wilted and stir in the turkey ham for another 2 minutes. Season with salt and pepper.
- Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk while whisking, then stir in the cheese, garlic powder, and seasoning until smooth.
- In ramekins or a baking dish, layer the puff pastry, followed by the vegetable mixture and crack an egg into each dish.
- Bake at 375°F (190°C) for about 12–15 minutes until the egg whites are set but yolks are runny. Adjust time for firmer yolks.
- Drizzle with cheese sauce and sprinkle with parsley. Serve immediately.
Notes
For a vegetarian version, omit the turkey ham and add extra sautéed mushrooms or zucchini for depth and flavor.
Nutrition
Serving: 1servingCalories: 380kcal
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