Baked Eggs with Bacon, Greens,and Hollandaise

Bacon and Power Greens Baked Eggs with Hollandaise - by Against All Grain #Paleo #GlutenFree


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.

Bacon and Power Greens Baked Eggs with Hollandaise Sauce - by Against All Grain #paleo #glutenfree

*these are the baking dishes I use, but any type of small oven-safe ramekin will do

Baked Eggs with hollandaise, bacon, and power greens by Against All Grain



Baked Eggs with Bacon, Greens,and Hollandaise

AUTHOR: Danielle Walker - AgainstAllGrain.com


PREP TIME: 10 mins

COOK TIME: 20 mins TOTAL TIME: 30 mins


  • 4 ounces bacon, chopped
  • 1 cup packed mixed power greens (spinach, chard, kale)
  • 8 large eggs
  • ½ cup Hollandaise Sauce (click here for a dairy-free version)


  1. Preheat an oven to 400 degrees F and position a rack in the top ⅓ of the oven.
  2. 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.
  3. Add the greens and sauté until wilted.
  4. Divide the mixture between 4 gratins or brule dishes. Gently crack 2 eggs into of each dish on top of the filling.
  5. 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.
  6. Drizzle with warm hollandaise sauce and serve immediately.
    Tip: for leftover hollandaise sauce, store in the refrigerator and reheat gently over very low heat.
  • http://www.harpsinger.net Terri Langerak

    Just had this for lunch, & in spite of accidentally breaking one of the egg yolks, it is AWESOME!
    Thanks Danielle!

  • Katherine

    Oh, this sounds yummy. I am a hol sauce lover!!! One question, what brand and or how does it come – cup packed mixed power greens (spinach, chard, kale) Never seen that before… thanks…

    • Against All Grain

      TJs sells an Organic Power Greens mix but the power greens are spinach, chard and kale so you can buy those separately and combine them if you’d like or just use 1 type.

  • https://www.facebook.com/tellinitlikeitisnet Telling It Like It Is

    I saw this posted on Facebook and rushed right over to print it off and try it out tonight, but it won’t print? I’ve tried to print it with the “print” option above, but nothing happens, a blank page. ??

    To repeat what I said on Facebook, this looks amazing and I can’t wait to give it a try tonight. Yum!

    • Against All Grain

      Sorry my print feature has been malfunctioning. We’re working on fixing it

  • Melissa Sherer Mantooth

    I just had this for breakfast! Wonderful! Thank you Danielle!

  • Kathleen

    This looks amazing. Will these store well in the fridge and how would I re-heat them?