Baked Eggs Napoleon
Baked Eggs Napoleon offers a delightful twist on traditional egg dishes, layering rich eggs with crispy baked dough for a satisfying meal suitable for any time of day.
Ingredients
Main ingredients
- 6 large large eggs
- 1 cup heavy cream Slightly warm for better mixing.
- 1 cup ricotta cheese Slightly warm for better mixing.
- 1 cup grated cheese (like mozzarella or cheddar) For topping.
- 1 package frozen puff pastry (thawed) Ensure completely thawed.
- 1 tablespoon olive oil For brushing the pastry.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- Fresh herbs (like parsley or chives) for garnish
- Optional: vegetables of your choice (like spinach, mushrooms, or bell peppers) Sautéed to reduce moisture before adding.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the thawed puff pastry on a floured surface to about a quarter-inch thick and cut into squares or rectangles.
- Arrange the puff pastry pieces on the lined baking sheet, brush with olive oil, and prick them with a fork.
- Bake the pastry for about 15-20 minutes until golden brown and let cool slightly.
Assembly
- In a mixing bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper until well combined.
- In a greased baking dish, layer a piece of baked puff pastry, then add ricotta cheese, pour a portion of the egg mixture, and add another layer of puff pastry.
- Repeat layers until all ingredients are used, finishing with a layer of the egg mixture on the top.
- Sprinkle grated cheese on the final layer.
Baking
- Bake in the preheated oven for 25-30 minutes, until the egg mixture is set and the top is bubbly and golden.
- Let sit for about 10 minutes before serving.
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Notes
Allow the dish to rest after baking for easier slicing. Customize with additional ingredients as desired.