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Baked Eggs Napoleon: A Savory Layered Delight

Baked Eggs Napoleon made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 large eggs
  • 1/2 cup cooked spinach chopped
  • 1/4 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup cherry tomatoes halved
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat the olive oil over medium heat and add the cooked spinach.
  3. Add the cherry tomatoes to the skillet and cook until they start to soften, about 3-4 minutes.
  4. In a separate bowl, mix ricotta, salt, and pepper together until smooth.
  5. Grease a small baking dish with olive oil and spread the spinach-tomato mixture evenly on the bottom.
  6. Spoon the ricotta mixture over the vegetable layer, spreading it evenly.
  7. Carefully crack the eggs over the ricotta layer, placing them evenly apart.
  8. Sprinkle the grated Parmesan on top and season with additional salt and pepper.
  9. Bake in the preheated oven for 15-20 minutes, or until the egg whites are set but the yolks remain slightly runny.
  10. Remove from the oven and let cool for a few minutes before serving.

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