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Eggs Napoleon Brunch Recipe with Hollandaise

Flaky puff pastry layered with ham, poached eggs, and rich homemade hollandaise for an elegant gourmet brunch.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, French
Calories: 420

Ingredients
  

Pastry Base
  • 1 sheet puff pastry thawed
  • 1 egg for egg wash
Filling
  • 4 slices smoked ham
  • 4 eggs large
  • 1 tbsp white vinegar
Hollandaise Sauce
  • 3 egg yolks
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice fresh
  • 0.5 cup unsalted butter melted

Equipment

  • Mixing bowls
  • Saucepan
  • Whisk
  • Baking sheet

Method
 

  1. Preheat oven to 400°F (200°C) and prepare baking sheet.
  2. Cut puff pastry into squares, brush with egg wash, and bake 12–15 minutes until golden.
  3. Whisk egg yolks, mustard, and lemon over simmering water.
  4. Slowly whisk in melted butter until sauce thickens.
  5. Poach eggs in simmering water with vinegar for 3–4 minutes.
  6. Layer pastry, ham, poached egg, and hollandaise. Garnish and serve.

Notes

Use fresh eggs for best poaching results. Keep hollandaise warm but not overheated.