Description
A rich and comforting dish featuring fluffy baked eggs layered in flaky puff pastry, perfect for brunch or special occasions.
Ingredients
Scale
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar, gruyere, or your choice)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh chives, chopped
- 2 sheets of puff pastry
- 1 tablespoon butter (for greasing)
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the Pastry: Roll out the puff pastry sheets on a lightly floured surface. Cut into rectangles based on your desired serving size.
- Grease the Dish: Butter a baking dish or individual ramekins to prevent sticking.
- Arrange the Pastry: Place a pastry rectangle into each greased dish. You can layer additional pastry rectangles for a more impressive height if desired.
- Whisk the Eggs and Cream: In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, thyme, and chives until well blended.
- Add Cheese: Stir in the shredded cheese, reserving some for topping.
- Fill the Pastry: Carefully pour the egg mixture into the pastry cases, filling them just shy of the rim.
- Top with Cheese: Sprinkle the reserved cheese over the top of each filled pastry.
- Bake: Transfer to the preheated oven and bake for approximately 25-30 minutes, or until the egg is set and golden.
- Cool Slightly: Let the Baked Eggs Napoleon cool for about 5-10 minutes before serving to set completely.
- Garnish: Add a sprinkle of fresh parsley on top before serving for extra freshness.
Notes
Consider blind baking the pastry for extra crispiness. You can customize the filling with different herbs or vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 250mg