Baked Eggs Napoleon (Print)
Elegant layers of vegetables, ham, and cheese sauce topped with baked eggs for a sophisticated brunch.
# 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
04 - 4 large eggs
05 - 4 slices cooked ham
06 - 4 slices puff pastry or toasted brioche (about 4x4 inches each)
→ Sauce
07 - 1 tablespoon unsalted butter
08 - 1 tablespoon 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 tablespoon chopped fresh chives or parsley
# How To Make:
01 - Preheat oven to 375°F. Lightly grease four individual ramekins or one medium baking dish with cooking spray or butter.
02 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to create a roux. Gradually whisk in milk, stirring constantly until sauce thickens. Stir in Gruyère cheese, nutmeg, salt, and pepper until smooth. Remove from heat.
03 - Heat a skillet over medium-high heat. Add spinach and cook briefly until just wilted, about 2 minutes. Remove from heat and set aside.
04 - Place one slice of puff pastry or toasted brioche in the bottom of each ramekin. Layer with sautéed spinach, zucchini slices, tomato, and ham.
05 - Spoon the prepared cheese sauce evenly over the layered vegetables and ham in each ramekin.
06 - Create a shallow well in the center of each ramekin. Crack one egg into each well. Season eggs lightly with salt and pepper.
07 - Bake for 20 to 25 minutes until egg whites are set but yolks remain runny. Adjust baking time by 2 to 3 minutes longer for firmer yolks.
08 - Remove from oven and let rest for 2 minutes. Sprinkle with fresh chives or parsley. Serve immediately while warm.
# Expert Tips:
01 -
- The way the runny yolk mixes with that velvety cheese sauce creates something absolutely magical
- It looks incredibly impressive but comes together in under an hour
- Perfect for those mornings when you want breakfast to feel like an event
02 -
- The eggs keep cooking after you pull them from the oven, so slightly underdone is better than overdone
- Room temperature ingredients will prevent the sauce from breaking and give you smoother results
03 -
- Grate your own cheese instead of buying pre grated for better melting
- Warm your ramekins in the oven for a few minutes before assembling