Baked Eggs Napoleon with Pastry (Printable Version)

Crisp pastry layers with spinach, ham, baked eggs and hollandaise sauce

# What You Need:

→ Puff Pastry Base

01 - 1 sheet puff pastry (about 9 ounces), thawed

→ Spinach Mixture

02 - 2 teaspoons olive oil
03 - 7 ounces fresh spinach, washed and chopped
04 - 1 small shallot, finely diced
05 - 1 garlic clove, minced
06 - Salt and black pepper, to taste
07 - Pinch of nutmeg

→ Assembly Components

08 - 4 large eggs
09 - 4 slices smoked ham or prosciutto
10 - 2 tablespoons grated Gruyère or Swiss cheese

→ Hollandaise Sauce

11 - 2 large egg yolks
12 - 1/2 cup unsalted butter, melted
13 - 1 tablespoon lemon juice
14 - Salt and cayenne pepper, to taste

# How-To Steps:

01 - Preheat oven to 400°F. Line baking sheet with parchment paper. Cut puff pastry into 8 squares (about 3x3 inches). Place squares on prepared sheet, prick with fork. Bake 10-12 minutes until golden and puffed. Cool slightly.
02 - Heat olive oil in skillet over medium heat. Sauté shallot and garlic 2 minutes until fragrant. Add spinach and cook until wilted. Season with salt, pepper, and nutmeg. Remove from heat.
03 - Reduce oven temperature to 350°F. Arrange 4 pastry squares in baking dish. Top each with ham slice, spoonful of spinach mixture, and Gruyère sprinkle. Cover with remaining pastry squares to create stacks.
04 - Make indentation in top of each stack using spoon back. Carefully crack egg into each indentation. Bake 10-12 minutes until eggs are just set with runny yolks, or to desired doneness.
05 - While eggs bake, whisk egg yolks and lemon juice in heatproof bowl over simmering water pot. Slowly drizzle melted butter while whisking constantly until thickened. Season with salt and cayenne pepper.
06 - Drizzle each Napoleon generously with hollandaise sauce. Serve immediately while warm.

# Helpful Tips:

01 -
  • The contrast of crisp flaky pastry against creamy spinach and runny egg yolk creates the most incredible texture experience
  • It transforms ordinary brunch ingredients into something that feels like it came from a French bistro
  • The hollandaise sauce is easier than you think and makes everything taste luxurious
02 -
  • Cold puff pastry is crucial for proper puffing, so work quickly and keep the remaining dough chilled while you prepare the rest.
  • The hollandaise can break if the butter is added too quickly or if the mixture gets too hot. Patience is your best tool here.
03 -
  • If your hollandaise breaks, whisk a teaspoon of warm water into the broken sauce before attempting to add more butter.
  • The best puff pastry is made with butter, so check the ingredient label and avoid brands using vegetable shortening.

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