Classic Eggs Napoleon
A sophisticated breakfast or brunch dish, Classic Eggs Napoleon features flaky puff pastry, savory ham, perfectly poached eggs, and a rich, creamy hollandaise sauce, garnished with fresh chives.
Equipment
- Oven
- Baking sheet
- Wire rack
- Medium heatproof bowl
- Small saucepan
- Slotted spoon
Ingredients
Puff Pastry
- 1 sheet Puff Pastry from a 17.3-ounce package, thawed
Eggs
- 4 large Eggs
Deli Ham
- 4 slices Deli Ham
White Vinegar
- 1 teaspoon White Vinegar
Salt
- Salt To taste
Black Pepper
- Black Pepper To taste
Fresh Chives
- 1 tablespoon Fresh Chives finely chopped (for garnish)
For the Quick Hollandaise Sauce
- 2 large Egg Yolks
- 1/2 cup Unsalted Butter 1 stick, melted and warm
- 1 tablespoon Lemon Juice freshly squeezed
- Pinch of Cayenne Pepper Optional
Instructions
Prep the Pastry
- Preheat oven to 400°F (200°C), unroll puff pastry, and cut into 8 rectangles. Bake on a parchment-lined sheet for 12-15 minutes until golden brown, then cool slightly.
Make the Hollandaise
- While pastry bakes, whisk egg yolks and lemon juice in a heatproof bowl. Set over simmering water and continuously whisk until slightly thickened, about 2-3 minutes.
Finish the Hollandaise
- Slowly drizzle warm melted butter into the yolk mixture while whisking constantly until thick and creamy. Stir in optional cayenne pepper, salt, and pepper, then keep warm.
Poach the Eggs
- Fill a saucepan with 3-4 inches of water, add vinegar, and bring to a gentle simmer. Gently slide each egg into the water and poach for 3-4 minutes for runny yolks, then remove and drain excess water.
Assemble the Napoleon
- Place a puff pastry rectangle on each plate, top with ham, a poached egg, and Hollandaise. Repeat with another pastry, ham, egg, and Hollandaise, then garnish with chives and serve immediately.
Notes
For best results, ensure your butter is warm, not hot, when drizzling into the egg yolks to prevent scrambling. Serve immediately to enjoy the crisp pastry and warm hollandaise.