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.
Pin Share Print Servings: 6 servings
Calories: 360kcal
Cost: $10–12
Equipment
- 1 Mandoline slicer (For uniform thin potato slices)
- 1 Jumbo muffin tin or ramekins (For baking napoleon stacks)
- 1 Mixing bowl (For tossing potatoes with oil and seasoning)
- 1 Sharp knife (For fine slicing or dicing vegetables)
- 1 Spatula (For gentle removal and serving)
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
- 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: 210g | Calories: 360kcal (18%) | Carbohydrates: 18g (6%) | Protein: 17g (34%) | Fat: 25g (38%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 235mg (78%) | Sodium: 420mg (18%) | Potassium: 610mg (17%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 410IU (8%) | Vitamin C: 14mg (17%) | Calcium: 220mg (22%) | Iron: 2mg (11%)