Go Back
Close-up of baked eggs napoleon with runny yolk, crispy potato layers, and fresh herbs on a bright background.
Alyssa

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 people
Course: Breakfast, Brunch
Cuisine: American, French
Calories: 360
Ingredients Method

Ingredients
  

  • 4 medium Yukon Gold potatoes Very thinly sliced
  • 3 tbsp Olive oil or melted butter For coating potatoes
  • 1 cup Gruyere or Swiss cheese Shredded
  • 0.5 cup Parmesan cheese Grated
  • 1 tsp Garlic powder For seasoning
  • 1 tsp Dried thyme Adds flavor depth
  • Salt and black pepper To taste
  • 6 large Eggs For topping each napoleon
  • 2 tbsp Heavy cream Optional, adds richness
  • 2 tbsp Fresh chives or green onions Chopped, for garnish
  • 1 tbsp Fresh parsley Chopped
  • Smoked paprika Optional, for color
  • Hollandaise sauce Optional, for 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.