Baked Eggs Napoleon With Hollandaise Sauce is a decadent and elegant breakfast or brunch dish that pairs rich flavors with a beautiful presentation. With creamy egg yolks, crispy bacon, and melty cheese nestled atop golden hash browns, each ramekin is a savory delight. The crowning glory is the silky Hollandaise sauce—tangy with a hint of cayenne, luxuriously smooth, and brightened by fresh lemon and parsley. Easy to make but gourmet in flavor, Baked Eggs Napoleon With Hollandaise Sauce elevates your morning routine into something special. Ready to impress yourself (and your guests)?
Why You’ll Love Baked Eggs Napoleon With Hollandaise Sauce
You’ll love this recipe because it combines comforting breakfast favorites—potatoes, bacon, eggs, cheese—with the sophistication of Hollandaise sauce. The textures are irresistible: crunchy edges, soft potato centers, gooey cheese, and perfectly set eggs. And the Hollandaise adds a buttery, citrusy richness that ties everything together. Plus, it’s customizable to your taste and dietary preferences, perfect for cozy weekend brunches or special occasions when you want something both homey and elegant.
Ingredients
Here’s what you’ll need to make Baked Eggs Napoleon With Hollandaise Sauce:
For the Baked Eggs
2 tablespoons butter, softened or melted, for greasing ramekins
4 large eggs
4 slices precooked bacon, to line the ramekin edges
½ cup grated cheese (your favorite, such as cheddar, gruyère, or mozzarella)
1 cup precooked hash browns, fried potatoes, or tater tots
Salt and pepper, to taste
For the Hollandaise Sauce
½ cup butter, melted and cooled slightly
5 egg yolks
2–3 tablespoons fresh lemon juice (adjust to taste)
Pinch of cayenne pepper (optional, for a subtle heat)
Salt and pepper, to taste (lemon pepper is a great option)
2 tablespoons chopped fresh parsley, plus more for garnish
Step-by-Step: How to Make Baked Eggs Napoleon With Hollandaise Sauce
Prepare and Preheat
Preheat your oven to 400°F (about 200°C). Lightly coat four ramekins or a muffin tin with the 2 tablespoons of butter to prevent sticking.Assemble the Bases
Line the inner edges of each ramekin with a slice of the precooked bacon. Divide the precooked hash browns (or fried potatoes/tater tots) evenly among the ramekins, pressing them into the bottom. Sprinkle the grated cheese over the potatoes.Add the Eggs and Bake
Gently crack one egg into each ramekin on top of the cheese. Season with salt and pepper. Bake in the oven for 18–20 minutes, or until the egg whites are set and the yolks are cooked to your liking. For a runnier yolk, aim for the shorter cooking time; for fully set yolks, add a few minutes more. Let the ramekins rest for about 5 minutes after baking.Make the Hollandaise Sauce
In a small saucepan, bring 1–2 inches of water to a gentle simmer over medium-high heat. In a heatproof bowl (that can sit on the pan without touching the water), whisk together the egg yolks and lemon juice until the mixture is slightly thickened and doubled in volume—about 1–2 minutes.Remove the bowl from the heat, and very slowly drizzle in the melted, cooled butter, whisking continuously. Return the bowl over the simmering water and whisk a bit more until the sauce thickens. If it gets too thick, whisk in a few drops of lemon juice. Stir in cayenne pepper, salt and pepper (or lemon pepper), and chopped parsley.
Serve
Spoon the Hollandaise over each baked egg Napoleon, garnish with extra parsley, and serve immediately.
Helpful Tips
Keep ingredients cold: Especially for Hollandaise, use room-temperature or slightly cooled butter to prevent the sauce from breaking.
Control the doneness of yolks: Remove ramekins early for runny yolks, or bake longer if you prefer firmer yolks.
Warm serving plates: This helps keep the dish hot longer once served.
Don’t rush Hollandaise: Whisk continuously and drizzle butter slowly for smooth, stable sauce.
Fix broken sauce: If Hollandaise starts separating, whisk in a teaspoon of cold water to help bring it back together.
Substitutions And Variations
Cheese: Swap cheddar for gruyère, Swiss, or feta for different flavor profiles.
Potatoes: Use sweet potatoes or cauliflower hash browns for a lower-carb alternative.
Proteins: Replace bacon with prosciutto, smoked salmon, or sautéed spinach for a different taste or to make it vegetarian.
Hollandaise variations: Add a tablespoon of Dijon mustard for tanginess or chopped chives instead of parsley.
Spices: Try smoked paprika, chipotle powder, or herbs like tarragon or chervil to change the flavor dimension.
Storage Instructions
Hollandaise Sauce: Best served immediately. Can be covered and refrigerated for up to 1 hour, then gently reheated in a warm (not boiling) water bath. Discard after one hour for best quality and food safety.
Baked Eggs: Ideally enjoy as soon as they come out of the oven. If you need to store leftovers, remove eggs from ramekins, store in an airtight container in the fridge for up to 1 day, and reheat gently in the oven or microwave—note the texture will change and hollandaise may not recover well.
Nutritional Information
(Approximate per serving—one ramekin with sauce)
Calories: ~450–550 kcal (depending on cheese and bacon type)
Protein: ~18–22 g
Fat: ~35–45 g (from eggs, butter, cheese, and bacon)
Carbohydrates: ~20–25 g (from hash browns/tater tots)
Fiber: ~1–2 g (depending on potato choice)
Sugars: ~1–2 g
Feel free to adjust ingredients to suit dietary needs or portion sizes.
Serving Suggestions
These Baked Eggs Napoleon With Hollandaise Sauce are beautiful and satisfying on their own—serving 1–2 ramekins per person is perfect for brunch. Pair with:
A simple green salad dressed lightly with lemon vinaigrette, to cut through the richness.
Fresh fruit or fruit salad, like berries or melon, for a sweet, refreshing contrast.
Toasted English muffins, croissants, or crusty bread to soak up any extra Hollandaise.
A light sparkling beverage, like sparkling water with citrus, or for special occasions, champagne or mimosa (if desired).
Frequently Asked Questions About Baked Eggs Napoleon With Hollandaise Sauce
Q: Can I make parts of the dish in advance?
A: Yes—precook the bacon and hash browns, grate the cheese, and even partially assemble ramekins (without eggs) ahead of time. Keep them refrigerated and add the eggs just before baking. Hollandaise is best made fresh, but you can prepare the yolk-and-lemon mixture ahead and quickly whisk in melted butter when ready.
Q: How do I fix a broken Hollandaise sauce?
A: If the sauce separates (looks curdled or oily), take a fresh egg yolk in a clean bowl and slowly whisk the broken sauce into it. This helps emulsify it back together. Warm gently, don’t overheat.
Q: What if I don’t have ramekins?
A: You can use a muffin tin or even small oven-safe bowls—just grease them well with butter. You could also assemble the components in a shallow baking dish, though presentation will differ.
Q: Can I make this gluten‑free or vegetarian?
A: Absolutely. Use gluten‑free potatoes or potato substitutes if needed. Skip bacon or choose a vegetarian “bacon” alternative, and ensure your cheese and other ingredients are vegetarian-friendly. The dish remains rich and flavorful.
Q: How can I ensure the eggs are perfectly medium‑cooked?
A: Bake at 400°F for 18 minutes, then check. If the whites are set but yolks still wobble, rest for 3–5 minutes. If still too runny, bake an extra 1–2 minutes, but check often to avoid overcooking.
Conclusion
Thank you so much for exploring this Baked Eggs Napoleon With Hollandaise Sauce recipe with me! I hope you feel inspired to try making these delightful ramekins—they truly strike the perfect balance between comforting and elegant, with creamy yolks, crispy bases, and a velvety Hollandaise finish. Cooking this dish brings me such joy, and I can’t wait for you to taste it for yourself. May your brunch be filled with ease, flavor, and warmth—happy cooking, and enjoy every savory bite!
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Baked Eggs Napoleon With Hollandaise Sauce
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Baked Eggs Napoleon With Hollandaise Sauce is a savory, elegant brunch dish featuring layers of crispy bacon, cheesy potatoes, and creamy eggs, all topped with a rich, buttery Hollandaise sauce. It’s easy to prepare and perfect for special mornings or holiday gatherings.
Ingredients
For the Baked Eggs
2 tablespoons butter, softened or melted
4 large eggs
4 slices precooked bacon
½ cup grated cheese (cheddar, gruyère, or your favorite)
1 cup precooked hash browns or tater tots
Salt and pepper to taste
For the Hollandaise Sauce
½ cup melted butter, cooled slightly
5 egg yolks
2–3 tablespoons fresh lemon juice
Pinch of cayenne pepper (optional)
Salt and pepper (or lemon pepper) to taste
2 tablespoons fresh chopped parsley, plus more for garnish
Instructions
Prepare and Preheat
Preheat your oven to 400°F (about 200°C). Lightly coat four ramekins or a muffin tin with the 2 tablespoons of butter to prevent sticking.Assemble the Bases
Line the inner edges of each ramekin with a slice of the precooked bacon. Divide the precooked hash browns (or fried potatoes/tater tots) evenly among the ramekins, pressing them into the bottom. Sprinkle the grated cheese over the potatoes.Add the Eggs and Bake
Gently crack one egg into each ramekin on top of the cheese. Season with salt and pepper. Bake in the oven for 18–20 minutes, or until the egg whites are set and the yolks are cooked to your liking. For a runnier yolk, aim for the shorter cooking time; for fully set yolks, add a few minutes more. Let the ramekins rest for about 5 minutes after baking.Make the Hollandaise Sauce
In a small saucepan, bring 1–2 inches of water to a gentle simmer over medium-high heat. In a heatproof bowl (that can sit on the pan without touching the water), whisk together the egg yolks and lemon juice until the mixture is slightly thickened and doubled in volume—about 1–2 minutes.Remove the bowl from the heat, and very slowly drizzle in the melted, cooled butter, whisking continuously. Return the bowl over the simmering water and whisk a bit more until the sauce thickens. If it gets too thick, whisk in a few drops of lemon juice. Stir in cayenne pepper, salt and pepper (or lemon pepper), and chopped parsley.
Serve
Spoon the Hollandaise over each baked egg Napoleon, garnish with extra parsley, and serve immediately
Notes
Best served immediately.
Hollandaise sauce should not be stored more than 1 hour.
Adjust baking time for softer or firmer yolks.
Use ramekins or a muffin tin—just ensure it’s well greased.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
Nutrition
- Serving Size: 1 ramekin
- Calories: 490 kcal
- Sugar: 1 g
- Carbohydrates: 22 g
- Protein: 20 g