Description
Baked Eggs Napoleon combines flaky puff pastry, creamy ricotta cheese, sautéed spinach, and juicy tomatoes, topped with perfectly baked eggs for a delightful and elegant dish, perfect for any occasion.
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
- Preheat oven to 375°F (190°C).
- Grease a baking dish or individual ramekins with olive oil. You can also line with parchment paper for easy removal.
- Roll out the puff pastry and cut it into squares or circles to fit your baking dish.
- Place a layer of puff pastry in the baking dish, pressing it gently to fit.
- Spread a layer of ricotta cheese over the pastry.
- Sauté spinach in olive oil until wilted, then season with salt and pepper. Spread the spinach over the ricotta layer.
- Sprinkle diced tomatoes over the spinach.
- Top the tomatoes with shredded mozzarella cheese.
- Place another layer of puff pastry on top of the cheese. Repeat layering until the dish is filled, typically 3-4 layers.
- Crack the eggs on top of the final pastry layer, spacing them evenly.
- Sprinkle grated Parmesan cheese over the entire dish.
- Bake for 25-30 minutes, or until the eggs are set and the pastry is golden brown.
- Allow the dish to cool slightly before serving. Garnish with fresh herbs like basil or chives.
Notes
Use phyllo dough for a crispier texture.
For individual servings, use ramekins or muffin tins, adjusting baking time accordingly.
If you like runny yolks, bake for about 25 minutes; for firmer yolks, bake closer to 30 minutes.
Make ahead: Prepare the layers in advance and refrigerate before baking.
Substitute ricotta with cream cheese, mascarpone, or cottage cheese if desired.
Add other greens like kale, arugula, or swiss chard for variation.
Freezing: You can freeze the unbaked dish for up to 3 months. Bake from frozen, adding 10-15 minutes to the cooking time.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 185mg
