Baked Eggs Napoleon
Baked Eggs Napoleon is a delightful fusion of creamy baked eggs nestled in flaky puff pastry, perfect for cozy brunches or special occasions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Brunch
- Method: Baking
- Cuisine: French
Ingredients
Scale
- 1 sheet puff pastry (thawed)
- 4 large eggs
- 1/2 cup heavy cream
- 1 cup shredded Gruyère cheese (or Cheddar)
- 2 tablespoons fresh chives (chopped)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the thawed puff pastry on a floured surface until 1/8 inch thick. Cut into squares to fit ramekins.
- Place pastry squares in greased ramekins, pressing down gently to create wells.
- Pour a splash of heavy cream into each well and sprinkle shredded cheese on top.
- Crack an egg into each pastry well without breaking the yolk.
- Bake for 20-25 minutes until the pastry is golden brown and egg whites are set.
Nutrition
- Serving Size: 1 ramekin (150g)
- Calories: 350
- Sugar: 1g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 210mg
Keywords: Use fresh eggs for the best flavor and texture. Experiment with different cheeses or add vegetables like spinach or bell peppers for added flavor. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently.