Baked Eggs Napoleon (Printable)
Elegant layers of spinach, vegetables, ham, and cheese sauce topped with baked eggs.
# 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
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 oven to 375°F. Lightly grease four individual ramekins or a 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 thickened. Stir in Gruyère cheese, nutmeg, salt, and pepper. Remove from heat.
03 - Sauté spinach in a skillet until just wilted, about 2-3 minutes.
04 - Place a puff pastry slice or toasted brioche in the bottom of each ramekin. Layer with sautéed spinach, zucchini slices, tomato, and ham.
05 - Spoon cheese sauce over the layered ingredients. Create a shallow well in the center of each and crack an egg on top. Season eggs lightly with salt and pepper.
06 - Bake for 20-25 minutes until egg whites are set but yolks remain runny. Adjust time for firmer yolks if preferred.
07 - Remove from oven and garnish with fresh chives or parsley. Serve immediately.
# Expert Tips:
01 -
- The runny yolk creates its own velvety sauce when mixed with the cheesy béchamel
- Looks impressive enough for company but comes together in under an hour
- Customizable layers mean everyone can make it their own way
02 -
- Cold eggs from the fridge will result in uneven cooking, let them sit on the counter while you prep
- The sauce will continue thickening as it bakes, so make it slightly thinner than you think you need
- Watch the oven carefully around the 20 minute mark, yolks go from runny to firm fast
03 -
- Warm your milk slightly before adding it to the roux, it incorporates faster with fewer lumps
- Grate your own cheese instead of buying pre-grated, the anti-caking agents prevent smooth melting