Baked Eggs Napoleon (Printable)

Layered vegetables, ham, and creamy 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 Components

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 Cook:

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 create a roux. Slowly pour in milk while whisking constantly until the mixture thickens. Stir in Gruyère cheese, nutmeg, salt, and pepper until smooth and well combined. Remove from heat.
03 - Heat a skillet over medium-high heat. Add spinach and sauté briefly until just wilted, approximately 2-3 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 that order.
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 a spoon. Carefully crack one egg into each well. Lightly season the eggs with salt and pepper.
07 - Place ramekins in the preheated oven and bake for 20-25 minutes, or until egg whites are fully set but yolks remain runny. Adjust cooking time slightly for firmer yolks if preferred.
08 - Remove from oven and let rest for 2-3 minutes. Sprinkle with chopped fresh chives or parsley before serving warm.

# Expert Advice:

01 -
  • The runny yolk creates its own silky sauce when mixed with the Gruyère béchamel
  • Each ramekin becomes a complete meal with vegetables, protein, and pastry in one bite
  • Guests feel spoiled when presented with their own individual portion
02 -
  • Egg whites continue cooking after leaving the oven so remove them when whites look slightly underdone
  • The thickness of your vegetable slices affects cooking time so aim for uniform thin pieces
03 -
  • Crack each egg into a small bowl first to check for shells before adding to ramekins
  • Place ramekins on a baking sheet to catch any potential overflow

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