Baked Eggs Napoleon: Easy Brunch Perfection (Print Version)

Baked Eggs Napoleon - An easy brunch recipe for cozy mornings. Discover a personal take on this comforting dish, perfect for any weekend.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Gluten

# Ingredients:

→ Main Ingredients

01 - 4 large eggs
02 - 4 English muffins, split
03 - 8 slices cooked ham or prosciutto
04 - 3 tbsp unsalted butter
05 - 3 tbsp all-purpose flour
06 - 1.5 cups whole milk

→ Flavor Boosters

07 - 1 tsp Dijon mustard
08 - Pinch of nutmeg
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

→ Finishing Touches

11 - 2 tbsp fresh parsley, chopped
12 - 1 tbsp fresh chives, chopped

→ Optional Extras

13 - Sautéed spinach or mushrooms
14 - Hot sauce, for serving

# Instructions:

01 - First things first, preheat your oven to 375°F (190°C). Grab a baking dish, something that can fit your English muffins snugly. I usually use a 9x13 inch if I'm making a bigger batch, or smaller ramekins for individual servings. This is where I always forget to spray the dish, so don't be like me! Lightly grease it. Then, split your English muffins and toast them lightly. This step is crucial for preventing a soggy bottom, which, let's be real, no one wants. Place the toasted muffin halves in your prepared baking dish. I usually have a moment where I'm like, "Are these really going to hold an egg?" Yes, they will!
02 - Now for the star sauce for our Baked Eggs Napoleon. In a medium saucepan over medium heat, melt the unsalted butter. Once it's shimmering, whisk in the flour and cook for about 1-2 minutes, stirring constantly, until it forms a pale, nutty-smelling roux. This is where you build the flavor, so don't rush it! Slowly, and I mean slowly, whisk in the whole milk, a little at a time, making sure each addition is fully incorporated before adding more. This prevents lumps. Keep whisking until the sauce thickens and coats the back of a spoon. It should be smooth and luscious. Season with salt, black pepper, a tiny pinch of nutmeg, and that secret weapon, Dijon mustard. Give it a taste. Mmm, perfection!
03 - Time to build your Baked Eggs Napoleon! On each toasted English muffin half, lay a slice or two of ham or prosciutto. I love how the ham curls up a bit when it bakes. Next, carefully crack one egg directly onto each ham-topped muffin. This step can be a bit messy, honestly. I've definitely broken a yolk or two, but it's fine! Just try to keep the yolk intact. Pour a generous spoonful of your creamy béchamel sauce over each egg, making sure to cover the whites. This sauce is going to create a beautiful, rich blanket. It smells so comforting at this stage!
04 - Carefully transfer your baking dish to the preheated oven. Bake for 12-18 minutes, or until the egg whites are set but the yolks are still wonderfully runny. This is where personal preference comes in for your Baked Eggs Napoleon. I like my yolks just barely jiggly, but you might prefer them a bit firmer. Keep an eye on them; ovens vary! The cheese should be bubbly and lightly golden, and the edges of the ham might get a little crispy. My kitchen always smells incredible during this part, like a fancy brunch spot.
05 - Once your Baked Eggs Napoleon are cooked to your liking, carefully remove the dish from the oven. The eggs will be hot and bubbly, so be gentle! Let them rest for just a minute or two; they'll continue to set slightly. This also gives you a chance to gather your garnishes. This is where I usually have a small kitchen mishap, like dropping a piece of parsley on the floor. It's all part of the charm, right?
06 - Now for the best part! Garnish your beautiful Baked Eggs Napoleon with a generous sprinkle of fresh chopped parsley and chives. The green really pops against the golden eggs and creamy sauce. Serve immediately, perhaps with a side of fresh fruit or a simple green salad. The yolks should burst when you cut into them, creating an extra layer of richness. It’s warm, it’s comforting, and it tastes like a weekend dream. Enjoy every single bite!

# Notes:

01 - Don't rush the béchamel sauce; whisk slowly for a lump-free, creamy result.
02 - The béchamel sauce can be made a day ahead and stored in the fridge.
03 - Try a sprinkle of Gruyere or sharp white cheddar on top for extra cheesy goodness.
04 - A tiny pinch of paprika on top before serving adds a lovely pop of color.

# Equipment Needed:

01 - Baking dish (9x13 inch or individual ramekins)
02 - medium saucepan
03 - whisk
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 350-400
Total Fat: 20-25g
Total Carbohydrate: 25-30g
Protein: 20-25g

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