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Baked Eggs Napoleon Recipe

An elegant breakfast dish featuring layered stacks of thinly sliced potatoes, cheese, and herbs baked until golden and crispy, then topped with a perfectly baked egg for a restaurant-quality presentation.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American, French
Calories: 360
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 medium Yukon Gold potatoes
  • 3 tablespoons olive oil or melted butter
  • 1 cup Gruyere or Swiss cheese
  • 0.5 cup Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • Salt and black pepper
  • 6 large eggs
  • 2 tablespoons heavy cream
  • 2 tablespoons fresh chives or green onions
  • 1 tablespoon fresh parsley
  • Smoked paprika
  • Hollandaise sauce

Method
 

Instructions
  1. Slice potatoes very thin using a mandoline or sharp knife; soak in cold water for 10 minutes, then drain and pat completely dry with paper towels.
  2. In a large bowl, toss the dried potato slices with olive oil or melted butter, garlic powder, thyme, salt, and pepper until evenly coated.
  3. Spray a jumbo muffin tin with cooking spray and layer the potato slices in a circular overlapping pattern, sprinkling cheese between every 2 to 3 layers and pressing down to compact.
  4. Bake at 400°F for 35 to 40 minutes until the potato edges are deep golden brown and the centers are tender when pierced.
  5. Remove from the oven and create a small well in the center of each potato stack; carefully crack one egg into each well.
  6. Drizzle a small amount of heavy cream over each egg white, season with salt and pepper, and return to the oven for 8 to 10 minutes for runny yolks.
  7. Let the napoleons rest for 2 minutes, then run a thin knife around the edges to release and serve immediately garnished with fresh herbs and paprika.

Notes

Use a mandoline for uniform potato slices to ensure even cooking. Drying the potatoes thoroughly is the secret to achieving crispy edges. For a make-ahead option, prep the potato stacks the night before and bake fresh in the morning.