Baked Eggs Napoleon (Printable version)

Elegant layered dish with vegetables, ham, cheese sauce and 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 or sautéed mushrooms
06 - 4 slices puff pastry or toasted brioche (about 4x4 inches each)

→ Sauce

07 - 1 tbsp unsalted butter
08 - 1 tbsp 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 tbsp chopped fresh chives or parsley

# Directions:

01 - Preheat the oven to 375°F. Prepare four individual ramekins or a medium baking dish by greasing lightly.
02 - In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk, whisking constantly until thickened. Stir in Gruyère cheese, a pinch of nutmeg, salt, and pepper. Remove from heat.
03 - Briefly sauté spinach in a skillet until wilted.
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.
05 - Spoon cheese sauce over the layered vegetables and ham.
06 - Make a shallow well in each and crack an egg on top. Season eggs lightly with salt and pepper.
07 - Bake for 20-25 minutes, until eggs are just set but yolks remain runny. Adjust baking time for preferred doneness.
08 - Garnish with fresh chives or parsley before serving.

# Expert Tips:

01 -
  • The combination of runny yolks and creamy cheese sauce creates the most luxurious breakfast experience
  • You can assemble everything the night before and simply bake when guests arrive
  • It looks incredibly impressive but comes together in under 45 minutes
02 -
  • The eggs continue cooking after you remove them from the oven, so pull them out when whites are set but yolks still jiggle
  • If your cheese sauce seems too thick, add another splash of milk because it will thicken more in the oven
  • Room temperature eggs create a more even bake, so take them out of the fridge about 20 minutes before you start
03 -
  • Use room temperature ingredients for the sauce to prevent lumps and ensure smooth melting
  • Grate your own cheese instead of buying pre-grated, as it melts so much better and tastes fresher
  • If making for a crowd, assemble everything in a large baking dish instead of individual ramekins

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