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