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Baked Eggs Napoleon: Easy, Delicious Brunch Idea!

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Baked Eggs Napoleon is a delightful dish that combines perfectly cooked eggs with a savory base of sautéed vegetables and ground beef, all baked to perfection. This elegant yet simple recipe is perfect for impressing guests at brunch or enjoying a cozy Sunday morning at home.

Ingredients

Scale
  • 4 large fresh eggs
  • 4 thick slices of artisanal sourdough bread, lightly toasted
  • 1 pound lean ground beef
  • 2 cups fresh spinach
  • 1 cup sliced cremini or button mushrooms
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) canned crushed tomatoes
  • 1 cup shredded Gruyere cheese
  • 1/2 cup heavy cream
  • Fresh parsley, for garnish
  • Chives, for garnish
  • Salt, to taste
  • Pepper, to taste
  • Dried oregano or thyme, optional

Instructions

  1. Lightly grease four 6-ounce ramekins with butter or cooking spray. Preheat the oven to 375°F (190°C) and place an oven rack in the middle position.
  2. Lightly toast four thick slices of sourdough bread. Cut out four circles that fit snugly into the bottom of your ramekins. Place one bread round in the bottom of each prepared ramekin.
  3. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and sliced mushrooms and cook for another 5-7 minutes, until the mushrooms are browned. Add the fresh spinach and cook until wilted, about 1-2 minutes. Season with salt and pepper, then remove from the skillet and set aside.
  4. In the same skillet, add the lean ground beef and cook over medium-high heat until fully browned. Drain off any excess fat. Stir in the crushed tomatoes and a pinch of dried oregano or thyme, and bring to a simmer. Cook for about 5-7 minutes to allow the flavors to meld. Stir in the heavy cream until well combined. Season generously with salt and pepper to taste.
  5. Spoon an even layer of the sautéed vegetable mixture over the toasted bread base in each ramekin. Add a layer of the seasoned ground beef and tomato sauce mixture over the vegetables. Sprinkle about half of the shredded cheese over the beef layer in each ramekin. Make a small indentation in the center of the cheese layer in each ramekin for the egg.
  6. Carefully crack one egg into the indentation in each ramekin. Sprinkle the remaining shredded cheese over the top of the egg and around the edges.
  7. Place the ramekins on a baking sheet and bake for 12-18 minutes, or until the egg whites are set and the yolks are still runny. If you prefer a firmer yolk, bake for a few extra minutes. The cheese should be bubbly and golden.
  8. Remove the baking sheet from the oven and let the Baked Eggs Napoleon cool for a minute or two before serving. Garnish with fresh chopped parsley and chives. Serve immediately with extra toast or a side salad.

Nutrition

Keywords: For a lighter version, you can use just egg whites instead of whole eggs. If gluten-free, substitute the sourdough bread with your favorite gluten-free bread. For a vegetarian option, use more mushrooms and cooked lentils instead of ground beef.

Find it online: https://crumella.com/baked-eggs-napoleon-easy-delicious-brunch-idea/