Baked Egg Napoleon

Prep Time 25 mins

Cook Time 25 mins

Rest Time 5 mins

Total Time 55 mins

Cooking Method: Baking

Cuisine: Mediterranean

Courses: Breakfast, Brunch

Difficulty: Intermediate

Cooking Temp: 200 C

Servings: 4

Best Season: All Seasons

Description

Baked Egg Napoleon is a layered savory brunch dish made with crisp golden puff pastry, creamy béchamel sauce, sautéed spinach, and a perfectly cooked sunny-side egg placed on top. This elegant yet approachable recipe delivers flaky texture, rich flavor, and a stunning presentation perfect for breakfast or brunch gatherings.

Ingredients

For the Puff Pastry Layers

2 sheets puff pastry (thawed if frozen)
1 egg (for egg wash)
1 tbsp milk

For the Creamy Béchamel Sauce

2 tbsp unsalted butter
2 tbsp all-purpose flour
1.5 cup whole milk (warm)
0.5 tsp salt
0.25 tsp black pepper
0.25 tsp nutmeg (optional)
0.5 cup grated mozzarella cheese
0.25 cup grated parmesan cheese

For the Egg Layer

4 large eggs
0.5 tsp salt
0.5 tsp black pepper
1 tbsp olive oil

For Garnish & Flavor

0.5 cup sautéed spinach (well drained)
0.5 cup sautéed mushrooms (optional)
2 tbsp chopped fresh parsley
1 tbsp chopped chives

Instructions

Prepare the Puff Pastry

1
Roll out the puff pastry sheets slightly to smooth the surface. Cut each sheet into equal rectangles (you should get 8 pieces total). Place them on a baking tray lined with parchment paper.
2
Whisk 1 egg with 1 tablespoon milk and lightly brush the tops for a golden finish.
3
Bake at 200°C for 15–18 minutes or until golden brown and fully puffed.
4
Allow them to cool slightly, then gently slice each pastry horizontally into two layers to create thin, crisp sheets. Set aside.

Make the Creamy Béchamel Sauce

5
In a saucepan over medium heat, melt the butter. Add flour and whisk continuously for 1–2 minutes until lightly golden. This removes the raw flour taste.
6
Gradually pour in warm milk while whisking constantly to avoid lumps. Continue stirring until the sauce thickens and coats the back of a spoon.
7
Season with salt, black pepper, and nutmeg. Remove from heat and stir in mozzarella and parmesan until smooth and creamy.
8
Set aside.

Prepare the Vegetable Layer

9
In a skillet, heat olive oil. Sauté spinach until wilted and mushrooms until golden.
10
Drain any excess liquid completely. Excess moisture can make the pastry soggy.

Assemble the First Layer

11
Place one crisp pastry layer on a baking tray. Spread a generous spoonful of béchamel sauce evenly.
12
Add a thin layer of sautéed spinach and mushrooms.
13
Top with another pastry layer to create structure.

Add the Egg and Bake

14
Carefully create a small well in the center of the top pastry layer using the back of a spoon.
15
Crack one egg gently into the center. Season lightly with salt and pepper.
16
Bake at 200°C for 8–12 minutes depending on how you prefer your yolk:
17
8 minutes for soft and runny
18
10–12 minutes for slightly set
19
Watch carefully to prevent overcooking.

Final Layer & Garnish

20
Once baked, gently top with a final thin pastry layer for a classic “Napoleon” stacked look.
21
Sprinkle with chopped parsley and chives.
22
Allow to rest 5 minutes before serving to let the layers settle.

Note

Avoid Soggy Layers: Always drain vegetables thoroughly.

Make Ahead Tip: Puff pastry layers and béchamel can be prepared 1 day ahead. Assemble and bake fresh.

Protein Additions: You may add shredded chicken between layers for a heartier version.

Cheese Options: Gruyère or cheddar can replace mozzarella.

Storage: Best enjoyed fresh. However, leftovers can be refrigerated for 1 day and reheated in oven at 180°C for 5–7 minutes.

Keywords: brunch recipe, puff pastry breakfast, savory layered pastry, elegant breakfast, baked egg recipe

Read it online: https://petitepanini.com/recipe/baked-egg-napoleon/