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Delve into the delicious world of Baked Eggs Napoleon with Spinach and Ricotta, a dish that masterfully combines delicate layers of puff pastry with fresh ingredients for an elegant yet simple meal. This recipe is ideal for brunches, special occasions, or everyday dining. The contrast between the flaky pastry and creamy filling creates a delightful experience for your taste buds, making it a standout dish.

Baked Eggs Napoleon with Spinach and Ricotta

Baked Eggs Napoleon is a delightful brunch dish featuring layers of puff pastry, sautéed spinach, and creamy ricotta topped with eggs. It's easy to prepare and perfect for a weekend gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 large eggs
  • 4 squares puff pastry
  • 1 cup fresh spinach
  • ½ cup cherry tomatoes
  • ½ cup creamy ricotta cheese
  • ¼ cup freshly grated Parmesan cheese
  • ¼ teaspoon garlic powder
  • Salt and freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • Fresh basil leaves
  • Hot sauce optional

Instructions

  • Preheat your oven to 400°F (200°C).
  • Roll out the puff pastry squares on a floured surface and arrange on a baking sheet.
  • Bake the puff pastry for 12-15 minutes until golden brown.
  • In a skillet, heat olive oil and sauté spinach and cherry tomatoes for 3-4 minutes.
  • Spread ricotta cheese on each puff pastry, then add the sautéed vegetables and sprinkle with Parmesan.
  • Crack an egg onto each pastry and season with salt and pepper.
  • Bake again for 10-12 minutes until egg whites are set.
  • Garnish with fresh basil leaves and serve warm.

Notes

Serve warm with hot sauce for an extra kick.
Keyword baked eggs, brunch, easy recipe, puff pastry, ricotta, spinach