Eggs Napoleon
A delightful dish combining crispy puff pastry with rich flavors of eggs and spinach, perfect for brunch or dinner.
Ingredients
For the pastry
- 1 package Puff pastry sheets Store-bought works great.
For the filling
- 2 cups Fresh spinach Can substitute with frozen spinach.
- 3 Eggs
- 1/2 cup Heavy cream For richer taste.
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 2 tablespoons Olive oil For sautéing spinach.
- 1/2 cup Parmesan cheese Grated, can substitute with feta or goat cheese.
Instructions
Preparation
- Preheat the oven according to the puff pastry package instructions.
- Roll out the puff pastry sheets and cut them into rounds to fit your baking dish.
- Place the pastry in the baking dish and bake until golden brown.
- In a skillet, heat olive oil and sauté fresh spinach until wilted.
Assembly
- In a bowl, whisk together eggs, heavy cream, salt, and pepper.
- Add the sautéed spinach to the egg mixture.
- Pour the egg and spinach mixture into the baked pastry shells.
- Top with grated parmesan cheese.
Baking
- Bake until the eggs are set.
Serving
- Serve warm, optionally with a green salad or fresh fruit.
Notes
Make sure to roll the puff pastry thin enough for even cooking. Adding herbs like chives or parsley can enhance flavor. Leftovers can be stored in an airtight container for 2-3 days.