Description
Baked Eggs Napoleon is a delectable breakfast dish featuring layers of puff pastry filled with a creamy mixture of eggs, cheese, and herbs. It’s a dish that’s sure to impress with its golden, flaky exterior and rich, savory filling. Perfect for a special brunch or breakfast gathering.
Ingredients
Scale
Eggs:
- 4 large eggs
Cream Mixture:
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar, gruyere, or your choice)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh chives, chopped
Puff Pastry:
- 2 sheets of puff pastry
- 1 tablespoon butter (for greasing)
- Fresh parsley for garnish
Instructions
- Preheat Your Oven: Begin by preheating your oven to 375°F (190°C).
- Prepare the Pastry: Roll out the puff pastry sheets on a lightly floured surface. Cut into rectangles based on your desired serving size.
- Grease the Dish: Butter a baking dish or individual ramekins to prevent sticking.
- Arrange the Pastry: Place a pastry rectangle into each greased dish. You can layer additional pastry rectangles for a more impressive height if desired.
- Whisk the Eggs and Cream: In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, thyme, and chives until well blended.
- Add Cheese: Stir in the shredded cheese, reserving some for topping.
- Fill the Pastry: Carefully pour the egg mixture into the pastry cases, filling them just shy of the rim.
- Top with Cheese: Sprinkle the reserved cheese over the top of each filled pastry.
- Bake: Transfer to the preheated oven and bake for approximately 25-30 minutes, or until the egg is set and golden.
- Cool Slightly: Let the Baked Eggs Napoleon cool for about 5-10 minutes before serving to set completely.
- Garnish: Add a sprinkle of fresh parsley on top before serving for extra freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 240mg