Baked Eggs with Hollandaise Sauce


Recipe and photography by Karen Gerard

Baked Eggs with Hollandaise Sauce

For the eggs:

  • 1 stick (8 tablespoons) butter
  • 8 eggs
  • ½ cup diced ham or bacon
  • ½ cup shredded cheddar cheese
  • 2 tablespoons finely chopped onions
  • 2 tablespoons minced fresh parsley
  • ½ cup Italian-style bread crumbs
  • Salt and pepper, to taste
  • Paprika, to taste
  • 8 biscuits or English muffins (you could even use toast)

For the hollandaise sauce:

  • 2 large egg yolks, room temperature
  • 1 teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • 8 tablespoons unsalted butter, melted and brought to room temperature
  • Juice of 1 lemon
  • Salt and pepper, to taste

For the eggs:

  1. Preheat oven to 350 degrees.
  2. Put one tablespoon of butter into eight muffin cups. Crack one egg into each cup.
  3. Combine ham or bacon, cheese, onions, parsley, bread crumbs, salt, and pepper. Sprinkle mixture over each egg. Sprinkle the top of each egg with paprika.
  4. Bake for 20 minutes for hard-cooked eggs, 10 minutes for soft-cooked eggs.
  5. Serve over biscuits or English muffins.
  6. Drizzle with hollandaise sauce.

Serves 8

For the hollandaise sauce:

  1. Blend egg yolks, salt, and cayenne pepper in a blender until smooth.
  2. With the blender still running, add half of the melted butter. Add half of the lemon juice. Repeat with remaining butter and lemon juice.
  3. Season with salt and pepper to taste.
  4. Serve immediately. Sauce will keep for up to two hours at room temperature. Do not refrigerate or heat Hollandaise sauce.