Breakfast Puff Pastry Egg Napoleons with Parmesan Mornay

why make this recipe

Breakfast Puff Pastry Egg Napoleons with Parmesan Mornay is a delightful way to start your day. This recipe combines flaky puff pastry with fresh ingredients, making it both tasty and visually appealing. The addition of eggs, spinach, and ham gives you a boost of protein and nutrients. Plus, the creamy Mornay sauce drizzled on top adds a rich flavor that everyone will love. It’s an elegant breakfast that’s easy enough for a weekend treat or any special occasion.

how to make Breakfast Puff Pastry Egg Napoleons with Parmesan Mornay

Ingredients:

• 1 sheet puff pastry, thawed
• 4 large eggs
• 1 cup fresh spinach, chopped
• 0.5 cup shredded mozzarella cheese
• 0.5 cup cooked turkey ham, diced
• 1 tbsp butter (for sautéing spinach)
• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 0.75 cup whole milk
• 0.25 cup grated Parmesan cheese
• 1 pinch salt and black pepper to taste

Directions:

1. Preheat the oven to 400°F (200°C). Cut the puff pastry into 4 rectangles. Score a border inside each rectangle and prick the centers with a fork. Bake on a parchment-lined baking sheet for 10–12 minutes until golden.
2. In a small skillet, sauté the chopped spinach in 1 tablespoon of butter for 1–2 minutes until wilted.
3. Make the Mornay sauce by melting 1 tablespoon of butter in a saucepan. Whisk in the flour for about 1 minute, then gradually whisk in the milk until the sauce thickens. Stir in the Parmesan cheese, salt, and pepper.
4. After baking, gently press down the centers of the puff pastry. Fill each with sautéed spinach and diced turkey ham. Crack one egg into each well and sprinkle mozzarella cheese on top.
5. Return the pastries to the oven and bake for another 12–15 minutes until the egg whites are set and the pastry is golden brown.
6. Drizzle warm Mornay sauce over the top and garnish with parsley if desired. Serve immediately.

how to serve Breakfast Puff Pastry Egg Napoleons with Parmesan Mornay

These delicious puff pastry napoleons are best served hot right out of the oven. You can dish them up on a plate and drizzle the warm Mornay sauce generously over each serving. They pair well with a side of fresh fruit or a light salad for a complete breakfast or brunch experience.

how to store Breakfast Puff Pastry Egg Napoleons with Parmesan Mornay

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the pastries in the oven at a low temperature until warmed through. Avoid microwaving, as it may make the pastry soggy.

tips to make Breakfast Puff Pastry Egg Napoleons with Parmesan Mornay

• Make sure the puff pastry is fully thawed before you start to prevent it from cracking.
• Feel free to customize the filling. Use different vegetables or proteins based on your preference.
• For extra flavor, add herbs like chives or basil to the egg mixture.

variation

You can substitute the turkey ham with diced cooked bacon or sausage for a different taste. You can also replace the Mornay sauce with a store-bought hollandaise sauce if you’re short on time.

FAQs

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the puff pastry and filling ahead of time. Assemble them and bake them just before serving for the best results.

Q: Can I freeze the finished pastries?
A: It’s best to freeze the baked pastries before adding the sauce. Wrap them tightly and store them in the freezer for up to a month. Reheat in the oven before serving.

Q: What other cheeses can I use instead of Parmesan?
A: You can use other cheeses like Gruyère or Cheddar for a different flavor. Just make sure they melt well!

Breakfast Puff Pastry Egg Napoleons with Parmesan Mornay

A delightful way to start your day, combining flaky puff pastry with eggs, spinach, and a creamy Mornay sauce.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American, French

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Pastry

• 1 sheet puff pastry, thawed Ensure fully thawed to avoid cracking.
• 4 large eggs Crack into wells of the pastry.
• 1 cup fresh spinach, chopped Sauté before filling.
• 0.5 cup shredded mozzarella cheese Sprinkle on top before baking.
• 0.5 cup cooked turkey ham, diced Can substitute with bacon or sausage.

For the Mornay Sauce

• 1 tbsp butter (for sautéing spinach)
• 1 tbsp unsalted butter For making the sauce.
• 1 tbsp all-purpose flour Thickening agent for the sauce.
• 0.75 cup whole milk Gradually added to thicken the sauce.
• 0.25 cup grated Parmesan cheese Mix into the sauce for richness.
• 1 pinch salt and black pepper to taste For seasoning.

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. Cut the puff pastry into 4 rectangles. Score a border inside each rectangle and prick the centers with a fork.
3. Bake on a parchment-lined baking sheet for 10–12 minutes until golden.
4. In a small skillet, sauté the chopped spinach in 1 tablespoon of butter for 1–2 minutes until wilted.

Making the Mornay Sauce

1. In a saucepan, melt 1 tablespoon of butter. Whisk in the flour for about 1 minute until well combined.
2. Gradually whisk in the milk until the sauce thickens.
3. Stir in the Parmesan cheese, salt, and pepper.

Assembly and Baking

1. After baking the pastry, gently press down the centers.
2. Fill each with sautéed spinach and diced turkey ham.
3. Crack one egg into each well and sprinkle mozzarella cheese on top.
4. Return the pastries to the oven and bake for another 12–15 minutes until the egg whites are set and the pastry is golden brown.
5. Drizzle warm Mornay sauce over the top and garnish with parsley if desired.
6. Serve immediately.

Notes

These pastries are best served hot right out of the oven. Pair them with fresh fruit or a light salad for a complete meal. Leftovers can be stored in the refrigerator for up to 2 days.