Baked Eggs with Bacon, Greens,and Hollandaise
You may remember my last baked eggs recipe with sausage and a cheesy (but cheeseless) tomato sauce. This new version combines sautéed power greens and crisp bacon and is topped with a velvety hollandaise sauce for added richness. I am enamored by the ease and flavor of baked eggs as of late, and my devotion to a good hollandaise sauce will never cease. Pair these two things together and you have heaven in a ramekin.
With this French technique, the eggs are gently broken into and baked in a small cup or ramekin, or oeuf en cocotte. The beauty of this method is that the tops of the whites cook to perfection, but the yolk is left soft and runny. You can use your creativity and add whatever fillings you desire, but you must try this rendition. It is a simple but glorious way to start your morning and will not leave you feeling heavy or lethargic as it has just the right balance of nourishment and richness.
*these are the baking dishes I use, but any type of small oven-safe ramekin will do
- Preheat an oven to 400 degrees F and position a rack in the top ⅓ of the oven.
- Heat a skillet to medium heat. Cook the bacon pieces until the majority of the fat has rendered and it starts to get crisp, about 8 minutes.
- Add the greens and sauté until wilted.
- Divide the mixture between 4 gratins or brule dishes. Gently crack 2 eggs into of each dish on top of the filling.
- Carefully place ramekins in the oven and bake for 10 to 12 minutes, until the white is set and the yolk is runny. Baking times may vary depending on the size of the ramekins. Deeper dishes that are smaller in circumference may take more time to bake. Watch the whites closely and pull them from the oven as soon as they are no longer runny but the yolk is still soft to the touch.
- Drizzle with warm hollandaise sauce and serve immediately.
Tip: for leftover hollandaise sauce, store in the refrigerator and reheat gently over very low heat.