Baked Eggs Napoleon
A comforting yet elegant dish combining flaky puff pastry layers, creamy béchamel sauce, and perfectly baked eggs, perfect for brunch or special occasions.
Ingrédients
For the Pastry Base
- 4 sheets puff pastry Thawed if frozen
For the Filling
- 4 large eggs Cracked gently
- 1 cup béchamel sauce Homemade or store-bought
- 1/2 cup grated cheese Such as Gruyère or cheddar
- to taste salt For seasoning
- to taste pepper For seasoning
Instructions
Preparation
- Gather all ingredients and thaw puff pastry if necessary. Preheat the oven to 400°F (200°C).
- Roll out puff pastry sheets on a lightly floured surface, cutting into squares of desired size.
Baking the Pastry
- Place the pastry squares on a baking sheet lined with parchment paper and bake for approximately 15 minutes until golden brown.
Assembly
- In a medium-sized casserole dish, lay a few baked pastry squares as the first layer.
- Pour a generous amount of béchamel sauce over the pastry layer, spreading evenly.
- Sprinkle grated cheese over the sauce and season with salt and pepper.
- Crack an egg onto this layer, taking care not to break the yolk.
- Repeat the layering process until all ingredients are used up, offsetting each layer.
Final Baking
- Bake the assembled dish for an additional 10-12 minutes until the eggs are just set.
- Allow to cool slightly, then slice and serve warm.
Notes
Customize with different cheeses or add vegetables like spinach or mushrooms for extra nutrition. Store leftovers in an airtight container for up to three days.