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Plate of freshly prepared Eggs Napoleon with hollandaise sauce

Classic Eggs Napoleon

Crafted with flaky puff pastry, perfectly poached eggs, and a rich, velvety hollandaise sauce, Classic Eggs Napoleon offers a timeless brunch experience that balances elegance with comfort.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings
Calories 450 kcal

Equipment

  • Oven
  • Parchment paper
  • Baking sheet
  • Fork
  • Dry pan or microwave
  • Heatproof bowl
  • Saucepan
  • Whisk
  • Wide, shallow pot
  • Small bowls or ramekins
  • Slotted spoon
  • Paper towel
  • Serving plates

Ingredients
  

Pastry

  • 1 sheet puff pastry (from a 17.3-ounce package), thawed

Eggs

  • 4 large eggs
  • 3 large egg yolks

Hollandaise

  • 1/2 cup unsalted butter (1 stick), melted and kept warm
  • 1-2 tablespoons fresh lemon juice
  • 1 tablespoon water
  • Salt to taste

Poaching

  • 1 teaspoon white vinegar or lemon juice
  • Epsom salt (optional, for poaching)

Filling

  • 4 thinly sliced deli ham OR fresh spinach slices OR 5 oz

Instructions
 

Puff Pastry Preparation

  • Preheat oven to 400°F (200°C) and unroll thawed puff pastry onto a parchment-lined baking sheet.
  • Cut the pastry into 4 squares, prick each with a fork, and bake for 12-15 minutes until golden and flaky. Let cool slightly.

Prepare Filling

  • Warm ham in a dry pan or microwave; if using spinach, sauté with olive oil and garlic powder until wilted, then squeeze out excess moisture.

Make Hollandaise Sauce

  • Whisk 3 egg yolks, 1 tablespoon water, and 1 teaspoon lemon juice in a heatproof bowl over simmering water until pale and thickened (3-5 minutes).
  • Remove from heat, gradually whisk in warm melted butter until thick and emulsified, then season with salt and lemon juice and keep warm.

Poach Eggs

  • Fill a wide pot with 2-3 inches of water, add 1 teaspoon white vinegar or lemon juice, and bring to a gentle simmer.
  • Gently slide each of the 4 eggs (cracked into individual bowls) into the simmering water and poach for 3-4 minutes for runny yolks, then remove with a slotted spoon and drain.

Assemble and Serve

  • Place a puff pastry square on each plate, layer with ham or spinach and a poached egg, then drizzle generously with hollandaise sauce.
  • Serve immediately, garnished with fresh herbs if desired.

Notes

For a vegetarian option, use fresh spinach instead of ham. Ensure the hollandaise sauce is kept warm, but not boiling, to prevent it from breaking. You can prepare most components in advance and assemble just before serving to maintain freshness and warmth.