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Baked eggs napoleon with golden potato layers, melted cheese, and runny egg yolk topped with herbs on a plate.

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.
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Prep Time 20 minutes
Cook Time 45 minutes
Rest Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American, French
Calories: 360
Ingredients Equipment Method Notes

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

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

Method
 

  1. Cut potatoes thin with mandoline; soak and dry.
  2. Toss with oil, garlic, thyme, salt, and pepper.
  3. Arrange potatoes in muffin cups, sprinkling cheese.
  4. Bake at 400°F for 35–40 minutes until golden.
  5. Crack one egg into each stack’s center.
  6. Bake 8–10 minutes for runny yolks.
  7. Top with herbs, paprika, and optional hollandaise.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.