Baked Eggs Napoleon (Print Version)

Crispy puff pastry shells filled with creamy spinach and topped with perfectly baked eggs for an impressive brunch centerpiece.

# Ingredients:

→ For the Puff Pastry Shells

01 - 1 package (14.1 oz) frozen puff pastry sheets, thawed
02 - 1 egg, beaten
03 - Everything bagel seasoning (optional)

→ For the Creamy Spinach Filling

04 - 1 tablespoon olive oil
05 - 1 shallot, finely chopped
06 - 2 cloves garlic, minced
07 - 10 ounces fresh spinach, washed and roughly chopped
08 - 4 ounces cream cheese, softened
09 - 1/4 cup heavy cream
10 - 1/4 cup grated Parmesan cheese
11 - 1/4 teaspoon nutmeg
12 - Salt, to taste
13 - Freshly ground black pepper, to taste

→ For the Baked Eggs

14 - 4 large eggs
15 - Salt, to taste
16 - Freshly ground black pepper, to taste
17 - Fresh chives, chopped (for garnish)

# Steps to Follow:

01 - Take the puff pastry sheets out of the freezer and let them thaw at room temperature for 30-40 minutes or until they are pliable but still cold.
02 - Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
03 - On a lightly floured surface, unfold the thawed puff pastry sheets. Cut each sheet into four squares, yielding eight squares in total. Lightly score a smaller square inside each, about 1/2 inch from the edge.
04 - Brush the tops of the pastry squares with beaten egg and, if desired, sprinkle the edges with everything bagel seasoning. Bake for 12-15 minutes until golden and puffed. Cool slightly, then press down the centers to form wells.
05 - Heat olive oil in a skillet over medium heat. Add the chopped shallot and cook for 3-4 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
06 - Add chopped spinach to the skillet. Cook for 5-7 minutes, stirring occasionally, until wilted.
07 - Transfer the wilted spinach to a colander and press to remove excess moisture. Return the spinach to the skillet or a bowl.
08 - Add softened cream cheese, heavy cream, grated Parmesan, and nutmeg to the spinach. Season with salt and pepper, then stir until combined and smooth.
09 - Spoon the spinach mixture into the wells of the pastry shells. Divide evenly among the shells.
10 - Create an indentation in the spinach filling for each egg. Carefully crack one egg into each well, then season with salt and pepper.
11 - Return the baking sheet to the oven and bake for 10-15 minutes, or until egg whites are set and yolks are still slightly runny.
12 - Let the baked Eggs Napoleon cool slightly before serving. Garnish with fresh chives and serve immediately.

# Additional Notes:

01 - Feel free to use vegetarian Parmesan if adhering to dietary restrictions.
02 - To adjust yolk doneness, bake slightly longer for firmer yolks.

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