Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry sheet slightly to smooth the creases. Cut into 4 equal rectangles and place them on a parchment-lined baking sheet.

Lightly score a smaller rectangle inside each pastry piece without cutting all the way through. Prick the centers with a fork to keep them from puffing too much.

Bake for 10–12 minutes or until golden brown and puffed. Remove from the oven and gently press down the centers to create wells for the filling.

Heat a small skillet over medium heat with a small drizzle of oil or butter. Add the spinach and sauté for 1–2 minutes until wilted. Remove from heat and set aside.

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux.

Slowly whisk in the milk while stirring constantly. Continue cooking for 3–5 minutes until the sauce thickens.

Remove from heat and stir in the Parmesan cheese. Season with salt and pepper.

Spoon spinach and diced turkey ham into each puff pastry shell. Carefully crack one egg into each center. Sprinkle mozzarella cheese over the top.

Return the pastries to the oven and bake for 12–15 minutes until the egg whites are set while the yolks remain slightly runny. Bake longer for firmer yolks.

This Baked Eggs Napoleon recipe is best served immediately while warm and creamy.

Drizzle warm Mornay sauce over each pastry. Garnish with fresh parsley if desired and serve hot.