Baked Eggs Napoleon in Your Pressure Cooker
Rich, buttery baked eggs wrapped in prosciutto and puff pastry – this pressure cooker-friendly brunch delivers luxury with ease.
Equipment
- 1 Mixing bowl for holding ingredients
Ingredients
Main ingredients
- 4 eggs large and fresh
- 4 slices prosciutto
- 1 sheet puff pastry thawed
- ½ cup Gruyère cheese shredded
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 tablespoon fresh chives chopped
Instructions
Instructions
- Preheat oven to 400°F (200°C).
- Roll out thawed puff pastry on floured surface to even thickness.
- Cut pastry into 4 squares and place on parchment-lined baking sheet.
- Brush each square with olive oil and bake for 10 minutes until puffed and golden.
- Remove from oven and gently press center to create a well.
- Layer 1 slice prosciutto and sprinkle shredded Gruyère into each well.
- Crack an egg into each pastry well and season with salt and pepper.
- Return tray to oven and bake 12–15 minutes until whites are set but yolks are still tender.
- Sprinkle chopped fresh chives on top before serving.
- Serve immediately for best flavor and texture.
Notes
For extra flavor, try adding a sprinkle of smoked paprika or use flavored olive oil during brushing. Leftovers are tasty too!