Tip: Read directions completely before preparing.
Ingredients:
8 oz bacon, diced
1 large shallot or 1/4 cup white onion, diced
1 cup shredded Southwest Country Style Hash Browns (or plain hash browns are fine)
8 large eggs
1 cup shredded cheddar cheese
1 cup Hollandaise Sauce (Click here for recipe.)
(Relish)
1 plum tomato, seeds removed and diced
1/2 large jalapeno, seeds removed and diced
1/2 cup red onion, diced
1/8 teaspoon salt
1/8 teaspoon freshly ground peppercorns
(Miscellaneous)
4 small baking dishes or ramekins
Preheat oven to 375°F.
Cook bacon in large skillet over medium heat until crisp. Pour off half the drippings from skillet.
Add shallots to pan, and toss over, until softened.
Add potatoes to pan, and toss over medium heat, 5 minutes, until lightly browned.
Place 1/4 of the potato, shallots, and bacon mixture in each dish.
Sprinkle with 1/4 cup of shredded cheddar cheese, then with a back of spoon, shape a small well in center of each dish and gently crack 2 eggs into well, keeping yolk intact.
Drizzle 1/4 of hollandaise sauce over each dish.
Bake dishes until whites are just set but yolks are still runny, 15 to 18 minutes. Or bake longer until your desired egg yolk firmness.
Top off with the relish. Enjoy!
Tip: Baked eggs are also know as Eggs en Cocette.
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