Baked Eggs Napoleon With Hollandaise Sauce

Follow my blog with Bloglovin

Baked eggs resting on a bed of hash browns (fried potatoes) with cheese and surrounded by bacon… is what you call Baked Eggs Napoleon.  

But, since I’m a “sauce-y” kind of girl– I need to bring on the Hollandaise Sauce!  A smooth and creamy sauce.  The flavor is very rich and buttery.  Perfect to top off these baked eggs!

Baked Eggs Napoleon With Hollandaise Sauce by SimplyGloria.com #breakfast

Last weekend, was one of our town’s biggest events of the summer… the County Fair!

Of course, there are the food competitions of stuffing your face with huge bags of Cheetos (which my sis won);  and the Cowboy Cheeseburger eating contest to see who can eat the most (Justin– my husband, won that one!).

But, I like the food competitions where you actually cook for the judges.  I’ve always loved cooking for everyone.  I’m just that way.  Even when I was 7 years old, I’d make Top Ramen very creatively for my 5 younger siblings.

Baked Eggs Napoleon With Hollandaise Sauce - SimplyGloria.com #bacon

I thought I’d enter the Family Breakfast Competition.  It had to have full family participation.  Half of my family was unavailable that day, and I needed more participants.  So, I bribed asked my niece and nephew to help Auntie win!

I decided that the Baked Eggs Napoleon With Hollandaise Sauce would be the perfect meal to prepare with the kids.  And, it’s fast to put together!

Baked Eggs Napoleon Ingredients

First, start with the Baked Eggs Napoleon.

Tip:  you may use leftover bacon and potatoes from a previous meal.  This saves a lot of time.  Broken up tater tots (already cooked) are perfect to use in place of hash browns, as well.

The reason for having these ingredients precooked when putting this together, is because the egg is the only thing that really needs time to cook.  This whole dish takes less than 30 minutes with the prepared potatoes and bacon.

Baked Eggs Napoleon With Hollandaise Sauce - Step by step instructions1

 Butter 4 ramekins.  Muffin/cupcake pan will work as well.

1.  Line the precooked bacon around the edges.  2.  Put the potatoes on the bottom.  3.  Add your favorite kind of cheese.  (I used colby jack cheddar.)  4.  Crack your egg onto the bed of cheese and potatoes.  Pepper and salt the top.

Baked Eggs Napoleon With Hollandaise Sauce - SimplyGloria.com  Simple to make and ready in less than 30 minutes!

Bake at 400 degrees for 18-20 minutes.  Allow to rest for 5 minutes.  (The yolks are medium cooked.  If you want it cooked more or less, adjust it by a  few minutes.)  Take out of ramekin or muffin/cupcake pan by loosening up the sides with a knife.  Place on a plate when you have the Hollandaise sauce ready to pour over.

Tip:  While you have these cooking in the oven, it is a great time to start the Hollandaise Sauce.  Then everything will be hot and ready at the same time!

Baked Eggs Napoleon With Hollandaise Sauce Ingredients

Yes, this is a Simple Hollandaise Sauce.

Start with a small sauce pan with about 1″ of hot water over medium high heat.

Baked Eggs Napoleon With Hollandaise Sauce - How to make the easy sauce!

Put 5 egg yolks (no whites) into a heat-safe bowl that will fit over the pan of water– without touching the water.  This is called double boiling.  (The steam of the hot water is gently cooking the yolks.)

Add 2 tablespoons of fresh lemon juice.

Whisk the yolks over the steamy pot for about 2 minutes until the yolks look like they have almost doubled in volume.  Tip:  If you think the bowl is getting too hot, take off the pot for a minute while you’re still whisking.  You don’t want scrambled yolks.

Baked Eggs Napoleon With Hollandaise Sauce - How to make the sauce, step by step!

Keep whisking!  Take off the heated pot of water to slowly drizzle in the melted butter.  It will start looking like the pic on the above right.  After you’ve added the butter, put back on the heated pot.

Add a pinch (or more) of Cayenne pepper.  It balances with the lemon juice.  (Trust me, it’s amazing!)

Baked Eggs Napoleon With Hollandaise Sauce - Easy step by steps on how to make the sauce.

You will see it start to thicken up within a few minutes.  If it seems to be getting a little thick;   add a few drops of water or lemon juice.  Sprinkle some salt and pepper to taste.  (I used lemon pepper.)  Also, stir in fresh chopped parsley.

Voila!  

Baked Eggs Napoleon With Hollandaise Sauce by SimplyGloria.com

Pour the delicious, creamy sauce over this baked egg concoction wrapped in bacon!  Top it with some fresh parsley and you have an amazing breakfast!

This would be perfect to make this weekend… don’t you think?!

Baked Eggs Napoleon With Hollandaise Sauce by SimplyGloria.com #bacon

Well, the judges crowned this the first place winner!

Enjoy, my friends!

Baked Eggs Napoleon With Hollandaise Sauce
Author: 
 

Makes 4 individual servings. May bake in ramekins or a muffin/cupcake pan. It is best to serve the Hollandaise Sauce right away. It may be covered for up to an hour. After an hour, throw it away– both for the reason of safety and quality.
Ingredients
  • baked eggs:
  • 2 tablespoons butter
  • 4 large eggs
  • 4 sliced bacon, precooked
  • ½ cup grated cheese, your favorite
  • 1 cup hash browns (fried potatoes, or tater tots), precooked
  • salt and pepper
  • sauce:
  • ½ cup butter, melted and cooled.
  • 5 egg yolks
  • 2-3 tablespoons fresh lemon juice
  • pinch of Cayenne pepper
  • salt and pepper to taste (I used lemon pepper.)
  • 2 tablespoons fresh parsley, chopped (more for garnish)

Instructions
  1. baked eggs:
  2. Preheat oven to 400 degrees.
  3. Spread butter inside ramekins or muffin/cupcake pan to prevent sticking. Line the edges with the precooked bacon. Divide the potatoes and put down in the bottom. Sprinkle cheese on top. Gently crack an egg on top of the cheese.
  4. Bake for 18-20 minutes. Allow to rest for 5 minutes. (The yolks in the eggs are medium cooked. If you want it cooked more or less, adjust the time by a few minutes.)
  5. sauce:
  6. Put 1″-2″ of water in a small sauce pan on medium high heat.
  7. Combine the yolks and lemon juice in a medium heat safe bowl with a whisk. Set on top of the pan with the heated water. Make sure to not let the bowl touch the water. (The steam under the bowl is gently cooking the yolks.)
  8. Whisk for about 1-2 minutes or until doubled in volume.
  9. Remove the bowl away from the pan and drizzle in the melted butter while still whisking. (Make sure the butter is not hot!)
  10. Put back onto the pan of water and finish whisking for another few minutes. The sauce will begin to thicken. If it gets too thick, put a few drops of lemon juice in.
  11. Pour sauce over the baked eggs.
  12. Enjoy!

Notes
It is best to serve the Hollandaise Sauce right away. It may be covered for up to an hour. After an hour, throw it away– both for the reason of safety and quality.

Follow my blog with Bloglovin

These Baked Eggs Napoleon With Hollandaise Sauce was shared and linked up to party with {Tatertots & Jello} & {Lil Luna} & {Todays Creative Blog} & {Somewhat Simple} & {I Heart Naptime} & {A Little Claireification} & {Little Miss Celebration} & {Cooking With Curls}

Related posts:

Comments

    • says

      I love eggs, too! (Like, all the time!) Thanks Eric! Let me know what you think when you make the sauce…you’ll love how creamy it is. Especially, the cayenne in it! I know you love spicy!

    • says

      I have to say, this is a pretty amazing hollandaise sauce…and I am picky when we go out to eat when I order something with this sauce on it. (Because this is better!) Thanks, Tahny! (You always make me smile!)

  1. says

    OMG…Gloria I am trying to eat those yummy eggs right off the screen! Your photos are absolutely gorgeous. It literally looks like it is on a plate waiting for me to devour it! If you could send your niece and nephew over to make it for me, that would be even more awesome 😉 Congratulations, I can see why it won!
    Lisa@ Cooking with Curls recently posted…Best of the Weekend {16}My Profile

    • says

      Anne, you know how some sauces call for white pepper?… I like to SEE the pepper! Even the cayenne! Thank you for coming over to say hello! Always makes my day! (=

  2. says

    You so deserve to win Gloria. Congratulations! Such a wonderful recipe with a handful of ingredients. Hollandaise is one of my favourite sauces but I don’t make it that often as it needs to be whipped up last minute to be added to a breakfast or fish dish and I find the other components going cold while doing this. Your recipe sounds perfectly achievable so I am going to make it this weekend. Pinning it:-)
    Sugar et al recently posted…Mocha Mousse with Coffee Glazed Hazelnuts and Cocoa TuileMy Profile

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge