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Plate of freshly prepared Eggs Napoleon with hollandaise sauce

Classic Eggs Napoleon

Classic Eggs Napoleon features perfectly poached eggs atop flaky puff pastry, generously coated with a rich Béchamel or Hollandaise sauce, and garnished with fresh herbs.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 large, free-range eggs
  • 1 sheet puff pastry (about 9x9 inches / 23x23 cm), thawed if frozen
For Béchamel Sauce
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • Pinch freshly grated nutmeg
  • Salt and black pepper to taste
For Poaching Eggs & Garnish
  • 1 teaspoon fresh lemon juice (for poaching water, optional for Hollandaise)
  • 1 teaspoon white or apple cider vinegar (for poaching water)
  • Fresh chives or parsley finely chopped (for garnish)
Optional for Hollandaise Sauce
  • 3 large egg yolks
  • 1/2 cup unsalted butter (melted)
  • 1 tbsp lemon juice
  • Pinch cayenne pepper

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Small Saucepan
  • Whisk
  • Slotted Spoon

Method
 

Prepare the Puff Pastry
  1. Preheat oven to 400°F (200°C) and cut puff pastry into 8-12 pieces, then prick them with a fork and place on a parchment-lined baking sheet.
  2. Bake for 10-15 minutes until golden brown, then remove and gently press down the centers if needed.
Make the Béchamel Sauce (or Hollandaise)
  1. For Béchamel, melt butter in a saucepan, whisk in flour for a roux, then gradually add milk and stir until thickened.
  2. Season the Béchamel with salt, pepper, and nutmeg, then keep it warm over very low heat.
  3. Alternatively, prepare Hollandaise sauce using your preferred method (double boiler or immersion blender) with egg yolks, melted butter, lemon juice, salt, and cayenne, and keep it warm.
Poach the Eggs
  1. Fill a saucepan with 3-4 inches of water, add vinegar and salt, and bring to a gentle simmer.
  2. Carefully slide each egg into the simmering water and cook for 3-4 minutes for a runny yolk.
  3. Using a slotted spoon, remove poached eggs and briefly drain on a paper towel.
Assemble Your Eggs Napoleon
  1. Place two or three puff pastry pieces on each plate, then top with one or two poached eggs.
  2. Spoon a generous amount of Béchamel or Hollandaise sauce over the eggs, and garnish with fresh chives or parsley and black pepper.

Notes

For extra flavor, you can toast the puff pastry squares lightly before assembling. Ensure your poaching water is at a gentle simmer, not a rolling boil, to keep the eggs from breaking apart.