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Eggs Napoleon

A delectable dish featuring flaky puff pastry filled with creamy spinach and egg mixture, perfect for brunch or dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Brunch, Dinner
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

For the pastry base
  • 1 package puff pastry sheets Thaw before use
For the filling
  • 2 cups fresh spinach, chopped Can substitute with other greens like asparagus or kale
  • 3 large eggs Use substitute for vegan version
  • 1 cup heavy cream Can use half-and-half for a lighter version
  • 1/2 cup grated Parmesan cheese Can be omitted for a dairy-free version
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Method
 

Preparation
  1. Preheat oven to 400°F (200°C).
  2. Roll out the puff pastry sheets and cut them into rounds. Place them on a baking sheet lined with parchment paper.
  3. Bake the pastry rounds for 15-20 minutes until golden brown.
Cooking
  1. In a skillet, heat olive oil over medium heat. Add chopped spinach and cook until wilted.
  2. In a bowl, whisk together eggs, heavy cream, Parmesan cheese, salt, and pepper.
  3. Fill each pastry shell with the spinach mixture and top with the egg mixture.
  4. Bake for an additional 15 minutes or until the egg is set.
Serving
  1. Serve warm and enjoy!

Notes

Leftovers can be stored in the fridge for 3-4 days; reheat in the oven for best results. Experiment with different fillings for variety!