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Baked Eggs Napoleon

A comforting dish of baked eggs nestled in layers of flaky puff pastry, this Baked Eggs Napoleon is perfect for brunch or special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Egg Mixture
  • 4 large large eggs
  • 1 cup heavy cream For a richer flavor.
  • 1 cup shredded cheese Cheddar, gruyere, or your choice.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh chives, chopped
Pastry and Garnish
  • 2 sheets puff pastry Use cold until ready to roll.
  • 1 tablespoon butter For greasing.
  • to taste Fresh parsley For garnishing.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Roll out the puff pastry sheets on a lightly floured surface and cut into rectangles based on your desired serving size.
  3. Butter a baking dish or individual ramekins to prevent sticking.
  4. Place a pastry rectangle into each greased dish. Layer additional pastry rectangles for more height if desired.
  5. In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, thyme, and chives until well blended.
  6. Stir in the shredded cheese, reserving some for topping.
Baking
  1. Carefully pour the egg mixture into the pastry cases, filling them just shy of the rim.
  2. Sprinkle the reserved cheese over the top of each filled pastry.
  3. Transfer to the preheated oven and bake for approximately 25-30 minutes, or until the egg is set and golden.
  4. Let the Baked Eggs Napoleon cool for about 5-10 minutes before serving to set completely.
  5. Add a sprinkle of fresh parsley on top before serving for extra freshness.

Notes

Serve warm with a side of baby green salad in lemon vinaigrette or roasted cherry tomatoes. Cool completely, then refrigerate for up to 3 days; reheat to revive crispy pastry. Alternatively, freeze fully baked, thaw in the fridge overnight, and reheat in the oven.