Baked Eggs Napoleon (Printable)

Layers of vegetables, ham, and creamy Gruyère sauce topped with baked eggs for an elegant brunch

# 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 Components

04 - 4 large eggs
05 - 4 slices cooked ham
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

# How To Make It:

01 - Preheat the oven to 375°F. Lightly grease four individual ramekins or a medium baking dish.
02 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk while whisking constantly until thickened. Stir in Gruyère cheese, nutmeg, salt, and pepper. Remove from heat.
03 - Briefly sauté spinach in a skillet until wilted.
04 - Place a slice of puff pastry or toasted brioche in the bottom of each ramekin. Layer with sautéed spinach, zucchini slices, tomato, and ham.
05 - Spoon cheese sauce over the layered vegetables and ham.
06 - Make a shallow well in each ramekin and crack an egg on top. Season eggs lightly with salt and pepper.
07 - Bake for 20-25 minutes until eggs are just set but yolks remain runny. Adjust time for preferred doneness.
08 - Garnish with fresh chives or parsley before serving.

# Expert Advice:

01 -
  • The runny yolk creates its own velvety sauce when broken over the layers
  • Everything comes together in one dish leaving almost no cleanup behind
02 -
  • Watch the eggs like a hawk after 18 minutes because they go from perfect to overdone in moments
  • The béchamel can be made ahead and gently reheated with a splash of milk if it thickens too much
03 -
  • Crack each egg into a small bowl first before transferring to the ramekin to avoid broken yolks or shells
  • Warm your plates in the oven for a few minutes so the dish stays hot longer

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