Description
Baked Eggs Napoleon is a delightful breakfast casserole combining layers of toasted bread, sautéed spinach, creamy béchamel sauce, and baked eggs topped with melted cheese. This easy-to-make savory dish is perfect for a leisurely brunch or a comforting morning meal, offering a rich combination of textures and flavors that are both elegant and satisfying.
Ingredients
For the Baked Eggs Napoleon
- 8 large eggs
- 4 slices of white bread, crusts removed
- 2 cups fresh spinach, washed and chopped
- 1 cup shredded Gruyère or Swiss cheese
- 2 tablespoons butter
- Salt and freshly ground black pepper, to taste
For the Béchamel Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups whole milk
- Salt, to taste
- Freshly ground white pepper, to taste
- Pinch of ground nutmeg
Instructions
- Prepare the Béchamel Sauce: In a small saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook, stirring constantly, for about 1-2 minutes to form a roux without browning. Gradually whisk in the milk, continuing to stir until the sauce thickens and is smooth. Season with salt, white pepper, and a pinch of nutmeg. Remove from heat and set aside.
- Toast the Bread: Lightly toast the bread slices in a toaster or under a broiler until just golden but still soft. Cut each slice into quarters or desired shapes for layering.
- Sauté the Spinach: In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped spinach and sauté until wilted, about 2-3 minutes. Season lightly with salt and pepper. Remove from heat.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a medium-sized baking dish or individual ramekins for portions.
- Assemble the Napoleon Layers: Begin with a layer of toasted bread pieces at the bottom of the dish. Spread half of the sautéed spinach over the bread, then spoon some béchamel sauce on top. Crack 4 eggs evenly over the béchamel, sprinkle with half the shredded cheese, and season with salt and pepper. Repeat the layering with the remaining bread, spinach, béchamel, eggs, and cheese.
- Bake the Dish: Place the assembled dish in the preheated oven and bake for 15-20 minutes, or until the egg whites are set but the yolks remain soft and runny, and the cheese is melted and slightly golden.
- Serve: Remove from oven and let cool for a few minutes. Spoon portions onto plates and serve warm, optionally garnished with fresh herbs like chives or parsley for extra flavor and presentation.
Notes
- Use fresh eggs for the best texture and flavor.
- You can substitute spinach with kale or Swiss chard for a different leafy green taste.
- Adjust the baking time depending on how runny you prefer your yolks.
- For a gluten-free version, substitute the white bread with gluten-free bread.
- Gruyère cheese adds a nice nutty flavor but Swiss or mozzarella can be used as alternatives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French-inspired
