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
1/2 cup grated cheese, your favorite
1 cup hash browns (fried potatoes, or tater tots), precooked
salt and pepper
sauce:
1/2 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
baked eggs:
Preheat oven to 400 degrees.
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.
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.)
sauce:
Put 1"-2" of water in a small sauce pan on medium high heat.
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.)
Whisk for about 1-2 minutes or until doubled in volume.
Remove the bowl away from the pan and drizzle in the melted butter while still whisking. (Make sure the butter is not hot!)
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.
Pour sauce over the baked eggs.
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.
Recipe by Simply Gloria at https://simplygloria.com/baked-eggs-napoleon-with-hollandaise-sauce/