Description
A brunch recipe featuring flaky puff pastry, creamy egg yolks, and layers of cheese and vegetables that comes together effortlessly.
Ingredients
Scale
- 4 sheets of puff pastry (4-inch squares)
- 1 cup sautéed spinach or roasted tomatoes
- 4 slices of ham or smoked salmon (optional)
- 1/2 cup grated cheese (Gruyère or cheddar recommended)
- 4 large eggs
- Salt and pepper to taste
- Fresh herbs (chives, dill, or parsley) for garnish
- Lemon wedges for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Cut puff pastry into four 4-inch squares and par-bake them for 5 minutes until just puffed.
- Top each pastry base with sautéed spinach or roasted tomato, a slice of ham or smoked salmon if desired, and grated cheese.
- Create a small well in the center of each and crack an egg into it.
- Return to the oven and bake for an additional 10–14 minutes, adjusting time for desired yolk consistency.
- Serve immediately, garnished with fresh herbs and lemon wedges.
Notes
Par-baking the pastry prevents soggy bottoms; ensure all toppings are dry before assembling.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 Napoleon
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 300mg