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