Baked Eggs Napoleon (Printable)
Layers of vegetables, ham, and cheesy sauce topped with baked eggs for an elegant 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 (or sautéed mushrooms for vegetarian option)
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 Prepare:
01 - Preheat the oven to 375°F. Lightly grease four individual ramekins or one medium baking dish.
02 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until sauce thickens. Stir in Gruyère cheese, nutmeg, salt, and pepper. Remove from heat.
03 - Briefly sauté spinach in a skillet until wilted, approximately 2-3 minutes.
04 - Place a slice of puff pastry or toasted brioche in the bottom of each ramekin. Layer with sautéed spinach, zucchini slices, tomato, and ham (or mushrooms for vegetarian option).
05 - Spoon prepared cheese sauce evenly over the layered vegetables and ham in each ramekin.
06 - Make a shallow well in the center of each ramekin. Crack one egg into each well. Lightly season eggs with salt and pepper.
07 - Bake for 20-25 minutes until egg whites are set but yolks remain runny. Adjust baking time for firmer yolks if desired.
08 - Remove from oven and garnish with fresh chopped chives or parsley. Serve immediately while hot.
# Expert Advice:
01 -
- That moment when you break the yolk and it cascades through the layers like a golden river
- Its impressive enough for company but comes together in under an hour
02 -
- Cold eggs straight from the fridge will require more baking time and may overcook your vegetables before the whites set
- The cheese sauce should be slightly thicker than you think it needs to be since it will thin as it bakes
03 -
- A pinch of Dijon mustard whisked into the cheese sauce adds a subtle sharpness that makes everything taste more expensive
- Grate your own cheese rather than buying pre shredded, as it melts into a smoother, more cohesive sauce