Breakfast Puff Pastry Egg Napoleons with Parmesan Mornay

Why Make This Recipe

Breakfast Puff Pastry Egg Napoleons with Parmesan Mornay are a delightful way to start your day. They combine flaky puff pastry with fresh eggs, spinach, and savory turkey ham, all brought together with a rich Parmesan sauce. This recipe is not only delicious but also visually impressive, making it perfect for a weekend brunch or a special occasion. Plus, it’s easy to prepare and everyone will love it!

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 your 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. Place the pastries on a parchment-lined baking sheet and bake for 10–12 minutes until golden.
4. While the pastries bake, sauté the chopped spinach in 1 tablespoon of butter in a small skillet for 1–2 minutes until wilted.
5. To make the Mornay sauce, melt 1 tablespoon of butter in a saucepan. Whisk in the flour for 1 minute. Gradually whisk in the milk until the mixture thickens. Stir in the Parmesan cheese, salt, and pepper.
6. After baking, gently press down the centers of the pastry to create a well. Fill each well with the sautéed spinach and diced turkey ham. Crack one egg into each well and sprinkle mozzarella on top.
7. Return the pastries to the oven and bake for another 12–15 minutes until the egg whites are set and the pastries are golden.
8. Drizzle with warm Mornay sauce, garnish with parsley if desired, and serve immediately.

How to Serve Breakfast Puff Pastry Egg Napoleons with Parmesan Mornay

These delightful pastries are best served warm, straight from the oven. Pair them with fresh fruit or a simple salad for a well-rounded meal. They also make a great centerpiece for a brunch table. A light dusting of fresh herbs can add a lovely finishing touch.

How to Store Breakfast Puff Pastry Egg Napoleons with Parmesan Mornay

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, place them in the oven at 350°F (175°C) 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 to thaw the puff pastry completely before using it. This will ensure it bakes up flaky and light.
• You can customize the filling by adding your favorite vegetables or swapping out the turkey ham for another protein like bacon or sausage.
• For added flavor, sprinkle some herbs or spices into the Mornay sauce.

Variation

For a vegetarian version, simply omit the turkey ham and add more vegetables like bell peppers or mushrooms to the filling.

FAQs

Can I make the Mornay sauce ahead of time?
Yes, you can make the sauce ahead of time and store it in the fridge. Just reheat it gently before drizzling over the pastries.

Can I use other types of cheese in this recipe?
Absolutely! Feel free to experiment with different cheeses like cheddar or gouda for a different flavor profile.

What if I don’t have puff pastry?
If you don’t have puff pastry, you can use a flaky pie crust or even phyllo dough, but the texture will differ slightly.

Breakfast Puff Pastry Egg Napoleons with Parmesan Mornay

Delightful puff pastry filled with eggs, spinach, and turkey ham, topped with a rich Parmesan Mornay sauce, perfect for brunch.

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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

Calories: 320

Ingredients Method Notes

Ingredients

  

Pastry and Filling

• 1 sheet puff pastry, thawed Make sure to thaw completely before use.
• 4 large eggs
• 1 cup fresh spinach, chopped
• 0.5 cup cooked turkey ham, diced Can substitute with bacon or sausage.
• 0.5 cup shredded mozzarella cheese
• 1 tbsp butter (for sautéing spinach)

Mornay Sauce

• 1 tbsp unsalted butter For the sauce.
• 1 tbsp all-purpose flour
• 0.75 cup whole milk
• 0.25 cup grated Parmesan cheese For added flavor.
• 1 pinch salt and black pepper to taste

Method

 

Preparation

1. Preheat your 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. Place the pastries on a parchment-lined baking sheet and bake for 10–12 minutes until golden.
4. While the pastries bake, sauté the chopped spinach in 1 tablespoon of butter in a small skillet for 1–2 minutes until wilted.

Making the Mornay Sauce

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

Assembly and Baking

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

Notes

These pastries are best served warm, paired with fresh fruit or a simple salad. They also make a great centerpiece for brunch. Customize the filling as desired and avoid microwaving for leftovers to prevent sogginess.