Baked Eggs Napoleon French Brunch (Printer-friendly)

Layers of spinach, tomato, zucchini, and ham topped with baked eggs and creamy 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, approximately 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 cooking spray or butter.
02 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually add milk while whisking constantly until the sauce thickens. Stir in Gruyère cheese, nutmeg, salt, and pepper. Remove from heat once smooth and creamy.
03 - Heat a skillet over medium-high heat. Add spinach and sauté briefly until just wilted, about 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 in each dish.
05 - Spoon the prepared cheese sauce evenly over the layered vegetables and ham in each ramekin.
06 - Create a shallow well in the center of each ramekin using the back of a spoon. Crack one egg into each well. Lightly season the eggs with salt and pepper.
07 - Transfer the ramekins to the preheated oven. Bake for 20 to 25 minutes until the egg whites are fully set but the yolks remain runny. Adjust baking time by 2-3 minutes for firmer yolks if desired.
08 - Remove from the oven. Sprinkle with chopped fresh chives or parsley. Serve immediately while hot.

# Expert Tips:

01 -
  • The contrast between crisp puff pastry and velvety baked eggs creates the most luxurious texture experience
  • It looks incredibly impressive but actually comes together in under an hour, mostly hands-off time
  • Each layer delivers different flavors and temperatures, making every bite interesting
02 -
  • The eggs continue cooking after you remove them from the oven, so pull them out when the whites look set but still slightly jiggly
  • Pat your vegetables dry before layering, otherwise excess moisture will make your puff pastry soggy instead of crisp
03 -
  • Make the cheese sauce up to two days ahead and store it in the refrigerator, then gently reheat with a splash of milk before using
  • If you only have one large baking dish instead of individual ramekins, extend the baking time by 5 to 7 minutes and check the center

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