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Baked Eggs Napoleon: The Ultimate Savory Puff Pastry Delight Recipe

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4.8 from 30 reviews

Baked Eggs Napoleon is a delightful layered dish combining flaky puff pastry, creamy ricotta, sautéed spinach, fresh tomatoes, and melted mozzarella, topped with perfectly baked eggs and a sprinkle of Parmesan. This elegant and savory recipe is perfect for brunch, breakfast, or a light dinner, suitable for any occasion.

Ingredients

Main Ingredients

  • 4 large eggs
  • 2 cups puff pastry, thawed
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup sautéed spinach (or any green of your choice)
  • ½ cup diced tomatoes
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Fresh herbs (like basil or chives), for garnish

Instructions

  1. Preheat Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's ready for baking.
  2. Prepare Baking Dish: Grease a baking dish or individual ramekins with olive oil to prevent the pastry from sticking during baking.
  3. Roll Out Pastry: Lightly flour your work surface and roll out the thawed puff pastry. Cut it into squares or circles sized to fit your baking dish.
  4. Layer Pastry: Place a layer of puff pastry on the bottom of your baking dish, pressing it down gently to create a base layer.
  5. Add Ricotta: Evenly spread a layer of ricotta cheese over the puff pastry for a creamy texture.
  6. Sauté Spinach: In a skillet, heat olive oil and sauté the spinach until wilted. Season with salt and pepper, then spread the sautéed spinach over the ricotta layer.
  7. Add Tomatoes: Sprinkle diced tomatoes evenly over the spinach for freshness and moisture.
  8. Layer Cheese: Add a generous layer of shredded mozzarella cheese on top of the tomatoes.
  9. Add Another Pastry Layer: Place another layer of puff pastry over the cheese, repeating the layering steps (ricotta, spinach, tomatoes, mozzarella) until you have 3 to 4 layers in total, finishing with puff pastry on top.
  10. Crack Eggs: Carefully crack the eggs onto the final puff pastry layer, spacing them evenly. Season the eggs with salt and pepper to taste.
  11. Sprinkle Parmesan: Sprinkle grated Parmesan cheese over the top to add a flavorful crust once baked.
  12. Bake: Place the assembled dish in the preheated oven and bake for 30 minutes, or until the eggs are fully set and the pastry turns golden brown.
  13. Cool Slightly: Remove the dish from the oven and allow it to cool for a few minutes to make it easier to serve.
  14. Garnish: Finish by sprinkling fresh herbs such as basil or chives over the top for added color and flavor.

Notes

  • Use fresh puff pastry for the best flaky texture; if frozen, make sure to thaw it completely before use.
  • Spinach can be substituted with kale, Swiss chard, or any leafy green you prefer.
  • Be gentle when cracking the eggs on top so the yolks remain intact for a beautiful presentation.
  • If desired, add a pinch of nutmeg to the ricotta layer to enhance the flavor.
  • To adjust for larger servings, increase the number of eggs and puff pastry layers proportionally.
  • You can prepare the layers ahead of time and refrigerate until ready to bake for convenience.
  • For added richness, drizzle a little extra olive oil on top before baking.

Find it online: https://sweetworldcooks.com/baked-eggs-napoleon-the-ultimate-savory-puff-pastry-delight-recipe/