27
Apr

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

 

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Baked Eggs with Bacon, Greens,and Hollandaise

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 4

PREP TIME: 10 mins

COOK TIME: 20 mins TOTAL TIME: 30 mins

Ingredients:

  • 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)

Instructions:

  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.
* indicates required

  • http://www.tasty-yummies.com Beth @ Tasty Yummies

    Oh man, this looks amazing. Good timing too. Just gearing up to go on my morning run and thinking about what I am going to make for breakfast when I get back. Might have to make something like this. So perfect!

  • Leigh

    Made this this morning! First of all, the hollandaise sauce was INCREDIBLE. I think anything would be delicious smothered in that stuff. The eggs themselves were not as great. It took about 20 minutes before the whites were done enough (not clear and wet) to eat it, and by then the yolks were cooked more than I’d like. My ramekins are significantly smaller in circumference and quite a bit deeper than yours, do you think that’s why? I’d be willing to invest in some differently-shaped ramekins, but also wonder if mine might work better on a lower temp for a longer time?

    • Against All Grain

      I made a new note in the recipe about this, thank you for bringing it to my attention. I would just use 1 egg per ramekin in you’re using deeper and more narrow dishes. There’s probably just too much egg white for it to set up properly. You could also try the lower temp for a longer time. That should work just fine.

  • http://therusticcurrent.com Liz

    This Looks GREAT! I just started a new blog you should check it out! Grain Free!

  • Jess

    Delicious as a lazy weeknight meal! Didn’t have small baking dishes so I just made them right in my cast iron skillet.

  • http://www.harpsinger.net Terri Langerak

    I just had this for lunch, & in spite of the fact that I accidentally broke one of the egg yokes, it is AWESOME!!!
    Thanks so much!