Baked Eggs Spinach Napoleon (Printable View)
Puff pastry nests filled with creamy spinach, baked eggs, and herbs for a savory morning main.
# Ingredient List:
→ Pastry
01 -
1 package (14.1 oz) frozen puff pastry sheets, thawed
02 -
1 large egg, beaten, for egg wash
03 -
Everything bagel seasoning, as needed, optional
→ Spinach Filling
04 -
1 tablespoon olive oil
05 -
1 shallot, finely chopped
06 -
2 cloves garlic, minced
07 -
10 ounces fresh spinach, washed and roughly chopped
08 -
4 ounces cream cheese, softened
09 -
1/4 cup heavy cream
10 -
1/4 cup grated Parmesan cheese
11 -
1/4 teaspoon nutmeg
12 -
Salt and freshly ground black pepper, to taste
→ Eggs and Garnish
13 -
4 large eggs
14 -
Salt and freshly ground black pepper, to taste
15 -
Fresh chives, chopped, for garnish
# Preparation Steps:
01 -
Allow puff pastry sheets to thaw at room temperature for 30 to 40 minutes until pliable but still cold.
02 -
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
03 -
Unfold each pastry sheet on a lightly floured surface. Cut each sheet into four equal squares, producing eight squares in total. Score a smaller square about 1/2 inch from the edge of each without cutting through.
04 -
Brush the surface of each pastry square with beaten egg. Optionally, sprinkle the edges with everything bagel seasoning.
05 -
Arrange pastry squares on the prepared baking sheet. Bake for 12 to 15 minutes or until puffed and golden. Remove and let cool slightly.
06 -
Gently press down the centers of each baked pastry square to form a well.
07 -
Heat olive oil in a large skillet over medium heat. Add shallot and sauté until softened, about 3 to 4 minutes. Add garlic and cook for 1 minute longer.
08 -
Add spinach to the skillet, cooking and stirring occasionally until fully wilted, about 5 to 7 minutes. Add spinach in intervals as needed.
09 -
Transfer wilted spinach to a colander and press out excess moisture with the back of a spoon.
10 -
Return spinach to the skillet (or move to a bowl if preferred). Add cream cheese, heavy cream, Parmesan cheese, and nutmeg. Season with salt and pepper, stirring until the mixture is smooth and creamy. Adjust seasoning as needed.
11 -
Distribute the spinach filling evenly into the centers of the baked pastry shells.
12 -
Create a small indentation in the center of each spinach-filled pastry. Carefully crack one egg into each well. Season with additional salt and pepper.
13 -
Return the pastries to the oven and bake for 10 to 15 minutes, or until the whites are set but yolks remain runny.
14 -
Allow pastries to cool slightly. Garnish with chopped fresh chives and serve immediately.
# Supplementary Details:
01 -
Ensure excess moisture is pressed from the spinach to prevent soggy pastry.