Baked Eggs Napoleon (Print Version)
Layers of vegetables, ham, and cheesy cream sauce topped with baked eggs
# What You Need:
→ Vegetables
01 - 1 cup fresh spinach leaves, washed and chopped
02 - 1 medium tomato, sliced
03 - 1 small zucchini, thinly sliced
→ Main Components
04 - 4 large eggs
05 - 4 slices cooked ham or sautéed mushrooms
06 - 4 slices puff pastry or toasted brioche (4x4 inches each)
→ Sauce
07 - 1 tbsp unsalted butter
08 - 1 tbsp all-purpose flour
09 - 1 cup whole milk
10 - 1/4 cup grated Gruyère cheese
11 - Salt and freshly ground black pepper, to taste
12 - Pinch of nutmeg
→ Garnish
13 - 1 tbsp chopped fresh chives or parsley
# How To Make:
01 - Preheat oven to 375°F. Lightly grease four individual ramekins or a medium baking dish with cooking spray or butter.
02 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk, continuing to stir until sauce thickens. Add Gruyère cheese, nutmeg, salt, and pepper. Remove from heat once smooth and creamy.
03 - Heat a skillet over medium-high heat. Add spinach and sauté briefly until just wilted, about 1-2 minutes. Remove from heat and set aside.
04 - Place puff pastry or toasted brioche at the bottom of each ramekin. Layer with sautéed spinach, zucchini slices, tomato, and ham or mushrooms.
05 - Spoon the prepared cheese sauce evenly over the layered ingredients in each ramekin.
06 - Create a shallow well in the center of each ramekin. Crack one egg into each well. Season eggs lightly with salt and pepper.
07 - Bake for 20-25 minutes until egg whites are set but yolks remain runny. Adjust cooking time for firmer yolks if desired.
08 - Remove from oven. Garnish with chopped fresh chives or parsley. Serve immediately while warm.
# Expert Tips:
01 -
- The way the rich cheese sauce seeps into the puff pastry while it bakes creates these incredible crispy edges and soft centers that make everyone swoon
- You can assemble everything ahead of time and just bake before serving, which means you actually get to enjoy your own brunch party
02 -
- Watch those eggs like a hawk during the last 5 minutes because they go from perfectly runny to completely firm in the blink of an eye
- The sauce will seem too thick at first but that's exactly right since the vegetables will release some moisture while baking
03 -
- Crack each egg into a small bowl first to check for shells and ensure the yolk stays intact
- A splash of heavy cream in the sauce makes it even more luxurious if you're feeling indulgent