Description
Flaky puff pastry topped with sautéed greens or tomatoes and a perfectly baked egg, making a stunning brunch dish ready in under 30 minutes.
Ingredients
Scale
- 2 sheets puff pastry, thawed
- 4 cups spinach or 1 cup cherry tomatoes
- 1 tbsp olive oil
- Salt and pepper to taste
- 4 large eggs
Instructions
- Preheat the oven to 400°F (200°C).
- Roll each thawed puff pastry sheet to ~9 x 12 inches and cut into four 4 x 6-inch rectangles.
- Dock the center of each rectangle lightly with a fork, leaving a 1/2-inch border.
- Fold or press edges to form a shallow rim, and blind-bake for 8–10 minutes until lightly golden.
- While the pastry is baking, sauté spinach or tomatoes in olive oil with salt and pepper.
- Spoon the sautéed filling into each pastry shell and create a small well in the center.
- Crack an egg into each well and return to the oven for 12–18 minutes until whites are set.
- Allow to rest for 2 minutes before serving.
Notes
For optimal results, chill the pastry before baking to maintain flakiness. You can swap out the fillings based on seasonal ingredients for variety.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 napoleon
- Calories: 280
- Sugar: 3g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 215mg