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Baked Eggs Napoleon

A delightful comfort dish combining buttery puff pastry with creamy ricotta, spinach, and perfectly baked eggs, making it perfect for family gatherings or a cozy dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Brunch, Dinner, Main Course
Cuisine: French
Calories: 360
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs Fresh eggs for the best flavor.
  • 2 sheets sheets of puff pastry Thawed if frozen.
  • 1 cup cooked spinach Fresh or frozen, thawed and drained.
  • 1/2 cup ricotta cheese Can substitute with goat cheese or cottage cheese.
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste For seasoning.
  • Olive oil for greasing
  • Fresh herbs for garnish (optional) Such as parsley or chives.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Lightly grease a rectangular or square baking dish with olive oil.
  3. On a floured surface, roll out the puff pastry sheets to slightly enlarge them, trim edges as needed, and place one sheet into the prepared dish.
  4. Spread the cooked spinach evenly over the pastry. Dollop ricotta cheese on top, followed by grated Parmesan cheese. Season with salt and pepper.
  5. Carefully crack the four eggs on top of the cheese layer, ensuring they don't overflow, and season with salt and pepper.
  6. Place the second sheet of puff pastry over the eggs, pinch the edges to seal, and cut a few slits on top to allow steam to escape.
Baking
  1. Bake in the preheated oven for approximately 20-25 minutes or until the pastry is golden brown and the eggs are cooked to your liking.
  2. Let it cool for a few minutes, garnish with fresh herbs if desired and serve warm.

Notes

Consider adding cooked mushrooms or sun-dried tomatoes for extra flavor. Monitor egg doneness closely if you prefer a runny yolk. Store leftovers in the refrigerator for up to 3 days tightly covered.