Baked Eggs Napoleon
Elegant baked eggs napoleon made with crispy layered potatoes, melted cheese, and runny yolks — a restaurant-quality brunch that’s easy to make at home.
Equipment
- Mandoline Slicer
- Jumbo muffin tin or ramekins
- Mixing bowl
- sharp knife
- spatula
Ingredients
Main Ingredients
- 4 medium Yukon Gold potatoes Very thinly sliced
- 3 tablespoon Olive oil or melted butter For coating potatoes
- 1 cup Gruyere or Swiss cheese Shredded
- 0.5 cup Parmesan cheese Grated
- 1 teaspoon Garlic powder For seasoning
- 1 teaspoon Dried thyme Adds flavor depth
- Salt and black pepper To taste
- 6 large Eggs For topping each napoleon
- 2 tablespoon Heavy cream Optional, adds richness
- 2 tablespoon Fresh chives or green onions Chopped, for garnish
- 1 tablespoon Fresh parsley Chopped
- Smoked paprika Optional, for color
- Hollandaise sauce Optional, for serving
Instructions
Preparation
- Cut potatoes thin with mandoline; soak and dry.
- Toss with oil, garlic, thyme, salt, and pepper.
- Arrange potatoes in muffin cups, sprinkling cheese.
- Bake at 400°F for 35–40 minutes until golden.
- Crack one egg into each stack’s center.
- Bake 8–10 minutes for runny yolks.
- Top with herbs, paprika, and optional hollandaise.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 210gCalories: 360kcalCarbohydrates: 18gProtein: 17gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 235mgSodium: 420mgPotassium: 610mgFiber: 2gSugar: 2gVitamin A: 410IUVitamin C: 14mgCalcium: 220mgIron: 2mg
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