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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
Cook Time 25 minutes
Total Time 40 minutes
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.