Description
A classy-but-easy brunch: eggs baked inside crisp puff pastry cups filled with a creamy spinach-cheese mixture. Elegant on the plate, simple to make.
Ingredients
Scale
- 1 package frozen puff pastry sheets (about 14 oz), thawed
- 1 large egg, whisked (for glazing)
- Everything bagel seasoning (optional, for sprinkling)
- 1 tablespoon olive oil
- 1 small shallot, finely diced
- 2 garlic cloves, minced
- 10 oz fresh spinach, roughly chopped
- 4 oz cream cheese, softened
- 1/4 cup heavy cream
- 1/4 cup freshly grated Parmesan
- 1/4 teaspoon ground nutmeg
- 4 large eggs
- Salt and freshly ground black pepper, to taste
- Fresh chives, chopped, for garnish
Instructions
- Get ready & preheat. Defrost the puff pastry according to package directions. Heat the oven to 400°F (200°C). Lightly butter or spray four 4-inch ramekins.
- Shape the pastry shells. On a floured surface, unroll the pastry and roll it out to about 1/8-inch thickness. Cut four rounds roughly 4½–5 inches across. Gently press each round into a ramekin, letting a little pastry hang over the rim.
- Blind-bake the cups. Line each lined shell with parchment or foil and fill with pie weights, dried beans, or rice. Bake 12–15 minutes until the edges start to color. Remove weights and parchment, then return the shells to the oven 3–5 minutes more so the bottoms set and the cups hold their shape.
- Cook the spinach filling. Warm the olive oil in a skillet over medium heat. Add the shallot and cook 2–3 minutes until soft, then stir in the garlic for about 30 seconds. Add the spinach and sauté until fully wilted, about 3–5 minutes. Remove pan from heat and let the spinach cool briefly; squeeze or press out any excess moisture.
- Mix the creamy base. In a bowl combine the warm spinach with the softened cream cheese, heavy cream, Parmesan, and nutmeg. Season with salt and pepper and stir until smooth and combined.
- Assemble the Napoleons. Spoon the spinach-cream mixture evenly into the baked pastry shells so each cup has a firm bed. Crack one large egg into the center of each filled shell. Season the eggs lightly with salt and black pepper.
- Finish the edges. Brush the exposed pastry rims with the beaten egg to give them a glossy, golden finish. If you like, sprinkle a pinch of Everything bagel seasoning on top.
- Bake to your preference. Return the ramekins to the oven and bake 12–18 minutes at 400°F (200°C). For a runny yolk aim for ~12–14 minutes; for a softly set yolk 15–16 minutes; for fully set yolks 17–18 minutes. The whites should be opaque and the pastry deeply golden.
- Serve. Remove the ramekins, let them rest a minute, then scatter chopped chives over the top. Serve the cups hot — either in the ramekins or gently unmolded onto plates.
Notes
- Work with cold pastry and only handle it briefly so it keeps its layers.
- Dry the spinach well after cooking to prevent a soggy base.
- Blind-baking is essential — it guarantees a crisp shell that won’t collapse under the filling.
- Crack eggs into a small bowl first if you want more control when adding them to the cups.