Baked Eggs Napoleon (Printer-friendly)
Layers of fresh vegetables, savory ham, and creamy cheese sauce topped with baked eggs for an elegant brunch experience.
# What You'll Need:
→ Vegetables
01 - 1 cup fresh spinach leaves, washed and chopped
02 - 1 medium tomato, sliced
03 - 1 small zucchini, thinly sliced
→ Main Components
04 - 4 large eggs
05 - 4 slices cooked ham
06 - 4 slices puff pastry or toasted brioche (4x4 inches each)
→ Sauce
07 - 1 tbsp unsalted butter
08 - 1 tbsp all-purpose flour
09 - 1 cup whole milk
10 - 1/4 cup grated Gruyère cheese
11 - Salt and freshly ground black pepper to taste
12 - Pinch of nutmeg
→ Garnish
13 - 1 tbsp chopped fresh chives or parsley
# How To Make It:
01 - Preheat oven to 375°F. Lightly grease four individual ramekins or medium baking dish.
02 - Melt butter in saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually add milk while whisking constantly until thickened. Stir in Gruyère cheese, nutmeg, salt, and pepper. Remove from heat.
03 - Sauté spinach in skillet until just wilted, about 2-3 minutes. Remove from heat.
04 - Place puff pastry or toasted brioche in bottom of each ramekin. Layer with sautéed spinach, zucchini slices, tomato, and ham.
05 - Spoon cheese sauce over layered ingredients. Create shallow well in center and crack one egg into each ramekin. Lightly season eggs with salt and pepper.
06 - Bake for 20-25 minutes until eggs whites are set but yolks remain runny. Adjust cooking time for firmer yolks if desired.
07 - Remove from oven and sprinkle with fresh chives or parsley. Serve immediately while hot.
# Expert Tips:
01 -
- The contrast of crisp pastry against velvety baked eggs creates pure breakfast magic
- Everything comes together in one elegant vessel making you look like a brunch pro
02 -
- Dont crack the eggs directly into the ramekins break them into a small bowl first so you can fish out any shell pieces
- The eggs keep cooking after they come out of the oven so pull them a moment before you think they are done
03 -
- Grate your own cheese instead of buying pre shredded it melts so much better into the sauce
- Warm your milk slightly before adding it to the roux to prevent lumps from forming