Baked Eggs Napoleon
A delightful dish that combines rich eggs and creamy béchamel sauce, all enveloped in flaky puff pastry, perfect for brunch or dinner.
Ingrédients
Main Ingredients
- 4 sheets puff pastry Adds flakiness and structure.
- 4 large eggs Fresh eggs give richness.
- 1 cup béchamel sauce Brings moisture and flavor.
- 1/2 cup grated cheese Cheddar, mozzarella, or Gruyere work well.
- to taste salt Enhances flavors.
- to taste pepper Adds spice and warmth.
Instructions
Preparation
- Gather all your ingredients, ensuring the puff pastry is thawed and the béchamel sauce is ready.
- Preheat your oven to 400°F (200°C).
- Lightly flour your surface and roll out the puff pastry sheets, cutting them into squares about 4x4 inches.
Baking the Pastry
- Place the pastry squares on a parchment-lined baking sheet and bake for about 15 minutes until golden and flaky.
- Let them cool slightly before layering.
Assembly
- In a baking dish, layer the baked puff pastry squares on the bottom.
- Generously spoon the béchamel sauce over the pastry.
- Sprinkle grated cheese over the béchamel.
- Crack an egg on top of each layer of cheese.
- Season the eggs with salt and pepper.
Final Baking
- Return the dish to the oven and bake for an additional 10-12 minutes until the eggs are set but slightly soft.
Serving
- Remove the dish from the oven and let it rest for a few minutes before serving warm.
Notes
To store, cool completely and cover in an airtight container. It lasts up to 3 days in the fridge. Freeze appropriately for up to a month.