Baked Eggs Napoleon (Printable Version)

Layers of spinach, tomato, zucchini, and ham topped with baked eggs in a rich Gruyère sauce

# What You 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 Make It:

01 - Preheat the oven to 375°F. Lightly grease four individual ramekins or one medium baking dish with butter or cooking spray.
02 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually pour in milk while whisking continuously until sauce thickens. Remove from heat, stir in Gruyère cheese, nutmeg, salt, and pepper until smooth.
03 - Heat a skillet over medium-high heat. Add spinach and cook briefly until just wilted, approximately 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 (or mushrooms for vegetarian version).
05 - Spoon prepared cheese sauce evenly over each layered ramekin. Create a shallow well in the center of each and carefully crack an egg into each well. Lightly season eggs with salt and pepper.
06 - Bake for 20 to 25 minutes until eggs are just set with runny yolks and sauce is bubbly. Adjust baking time 2 to 3 minutes longer for firmer yolks if desired.
07 - Remove from oven and let rest for 2 minutes. Sprinkle with fresh chopped chives or parsley before serving hot.

# Expert Suggestions:

01 -
  • The contrast between the crisp pastry bottom and the creamy baked egg top creates this incredible texture that keeps every bite interesting
  • It looks fancy enough for a dinner party but comes together in under an hour with ingredients you probably already have
  • The cheese sauce can be made ahead and refrigerated, making actual prep time feel almost effortless
02 -
  • Cold eggs straight from the refrigerator take longer to bake and can lead to overcooked whites before the yolks are done
  • The baking time varies depending on your ramekin size, so start checking at 18 minutes to avoid overcooking those precious yolks
  • If the cheese sauce seems too thick, add a splash more milk before layering it into the ramekins
03 -
  • Grate your own cheese instead of buying pre shredded, which contains anti caking agents that prevent smooth melting
  • Warm your milk slightly before adding it to the flour mixture to help prevent lumps from forming

Return