Go Back

Baked Eggs Napoleon

A restaurant-quality breakfast dish featuring flaky puff pastry and a rich, herb-scented egg custard with melted cheese, perfect for impressing guests or enjoying during leisurely weekends.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 4 large large eggs
  • 1 cup heavy cream Can substitute with whole milk or half-and-half.
  • 1 cup shredded cheese (cheddar, gruyere, or your choice) Reserve some for topping.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh chives, chopped
For the pastry
  • 2 sheets of puff pastry Roll out and cut into rectangles.
  • 1 tablespoon butter (for greasing)
  • Fresh parsley for garnish Add before serving.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Roll out the puff pastry sheets on a lightly floured surface and cut into rectangles based on your desired serving size.
  3. Butter a baking dish or individual ramekins to prevent sticking.
  4. Place a pastry rectangle into each greased dish, layering additional rectangles for more height if desired.
Filling
  1. In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, thyme, and chives until well blended.
  2. Stir in the shredded cheese, reserving some for topping.
  3. Carefully pour the egg mixture into the pastry cases, filling them just shy of the rim.
  4. Sprinkle the reserved cheese over the top of each filled pastry.
Baking
  1. Transfer to the preheated oven and bake for approximately 25-30 minutes, or until the egg is set and golden.
  2. Let the Baked Eggs Napoleon cool for about 5-10 minutes before serving to set completely.
  3. Add a sprinkle of fresh parsley on top before serving for extra freshness.

Notes

Keep the pastry cold until it goes into the oven for maximum flakiness. Don't overfill pastry cups and consider adding a pinch of nutmeg for warmth. For make-ahead options, assemble and refrigerate before filling and baking.