Baked Eggs Napoleon (Printable)
Layers of vegetables, ham and creamy Gruyère sauce topped with baked eggs in individual ramekins
# What You'll Need:
→ Vegetables
01 - 1 cup fresh spinach leaves, washed and chopped
02 - 1 medium tomato, sliced
03 - 1 small zucchini, thinly sliced
→ Main
04 - 4 large eggs
05 - 4 slices cooked ham or sautéed mushrooms
06 - 4 slices puff pastry or toasted brioche (4x4 inches each)
→ Sauce
07 - 1 tbsp unsalted butter
08 - 1 tbsp all-purpose flour
09 - 1 cup whole milk
10 - 1/4 cup grated Gruyère cheese
11 - Salt and freshly ground black pepper, to taste
12 - Pinch of nutmeg
→ Garnish
13 - 1 tbsp chopped fresh chives or parsley
# Directions:
01 - Preheat oven to 375°F. Lightly grease four individual ramekins or one medium baking dish.
02 - Melt butter in saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until thickened. Stir in Gruyère cheese, nutmeg, salt, and pepper. Remove from heat.
03 - Briefly sauté spinach in skillet until just wilted. Remove from heat.
04 - Place puff pastry slice or toasted brioche in bottom of each ramekin. Layer with sautéed spinach, zucchini slices, tomato, and ham or mushrooms.
05 - Spoon cheese sauce evenly over layered vegetables and ham in each ramekin.
06 - Create shallow well in center of each ramekin. Crack one egg into each well. Lightly season eggs with salt and pepper.
07 - Bake for 20-25 minutes until whites are set but yolks remain runny. Adjust time for firmer yolks if desired.
08 - Remove from oven. Garnish with fresh chopped chives or parsley. Serve immediately.
# Expert Advice:
01 -
- The runny yolk creates its own velvety sauce when you cut into each ramekin
- Layers of vegetables and ham make every bite taste like a French bistro moment
02 -
- Egg whites continue cooking after you pull them from the oven, so remove when they still look slightly underdone
- A room temperature baking dish will heat more evenly than a cold one straight from the refrigerator
03 -
- Crack each egg into a small bowl first to check for shells and ensure the yolk stays intact
- Precook your vegetables more than you think you should, as they will not soften much in the oven