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Baked Eggs Napoleon Pastry (Flaky, Savory & Elegant Breakfast)

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These Baked Eggs Napoleon Pastries are a show-stopping breakfast or brunch dish! Layers of buttery puff pastry, creamy cheese, and savory fillings cradle a perfectly baked egg in the center. Crispy on the outside and soft on the inside, they’re elegant enough for guests yet easy enough for weekend mornings.

Serve with a sprinkle of fresh herbs or a drizzle of hollandaise for extra flair.

🧾 Ingredients

  • 1 sheet puff pastry, thawed
  • 4 large eggs
  • 4 oz cream cheese or ricotta
  • ½ cup grated Gruyère, Swiss, or cheddar cheese
  • 4 slices ham, prosciutto, or smoked salmon (optional)
  • 1 tsp Dijon mustard (optional)
  • 1 tbsp fresh herbs (chives, parsley, or thyme)
  • 1 egg, beaten (for egg wash)
  • Salt & pepper to taste

👩‍🍳 Instructions

Step 1: Prep Pastry

Preheat oven to 400°F (200°C). Roll puff pastry into 8 squares. Place on parchment-lined baking sheet.

Step 2: Layer Fillings

Spread a thin layer of cream cheese or ricotta on each square. Top with ham or smoked salmon if using, then sprinkle with grated cheese.

Step 3: Add Egg

Make a small well in the center of each square and carefully crack an egg into it. Season with salt and pepper.

Step 4: Bake

Brush pastry edges with egg wash. Bake 15–18 minutes, or until pastry is golden and egg whites are set (yolk can remain slightly runny if desired).

Step 5: Garnish

Sprinkle with fresh herbs and serve warm.

⭐ Tips for Perfect Pastries

  • Use cold puff pastry for maximum flakiness
  • Don’t overfill or the egg may spill
  • Pre-cook any vegetables (like spinach or mushrooms) to avoid sogginess
  • Serve immediately for best texture

❄️ Storage

Best enjoyed fresh. Refrigerate leftovers up to 2 days; reheat gently in oven to maintain crispiness.

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