Baked Eggs Napoleon
Baked Eggs Napoleon features crispy layered potatoes topped with cheese and baked eggs.
Ingredients
- 4 medium Yukon Gold potatoes very thinly sliced
- 3 tablespoons olive oil or melted butter
- 1 cup Gruyere or Swiss cheese shredded
- ½ cup Parmesan cheese grated
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
- 6 large eggs
- 2 tablespoons heavy cream optional
- 2 tablespoons fresh chives or green onions chopped
- 1 tablespoon fresh parsley chopped
- Smoked paprika optional
- Hollandaise sauce optional
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly grease a jumbo muffin tin or individual ramekins.
- In a large mixing bowl, toss the potato slices with olive oil or melted butter, garlic powder, dried thyme, salt, and black pepper.
- Layer the potato slices into muffin cups, slightly overlapping them to create a stacked napoleon effect.
- Sprinkle a small amount of Gruyere and Parmesan cheese between some of the potato layers.
- Bake for 25–30 minutes until the potatoes are tender and beginning to turn golden.
- Remove the pan from the oven and gently create a small well in the center of each potato stack.
- Crack one egg into each well.
- Add a small drizzle of heavy cream over each egg if desired.
- Return to the oven and bake for 10–15 minutes, depending on how runny or firm you prefer the yolks.
- Remove from the oven and let rest for 3–5 minutes.
- Carefully lift each Baked Eggs Napoleon from the muffin tin using a spatula.
- Garnish with fresh chives, parsley, and a light sprinkle of smoked paprika.
- Serve immediately with Hollandaise sauce if desired.
Notes
- Add sautéed spinach between the potato layers for extra nutrition.
- Top with avocado slices for a modern brunch presentation.
- Serve alongside a fresh green salad for a complete meal.
- For special occasions, drizzle with homemade Hollandaise sauce.