This recipe caught my eye because it is very similar to the Salsa Baked Eggs I am enjoying for lunch this work week.
THIS recipe, for Baked Eggs with Bacon, Greens and Hollandaise from Against All Grain MAY serve as breakfast next week — but I think I might need to pick up some dishes so I can make five lunches at once.
This recipe calls for just a handful of ingredients: bacon, greens (collards, kale, spinach), eggs and a homemade, dairy-free Hollandaise.
This is one of those meals you can make in advance (as long as you have an adequate supply of baking dishes to support the recipe).
The ramekins (as I’m going to refer to them) can be stored in the fridge (as can the Hollandaise) until serving time.
The creamy Hollandaise is dairy-free, and contains just coconut oil, eggs, lemon juice, salt and paprika.
I never really get tired of eggs for breakfast/lunch. They are relatively inexpensive, easy to prepare, versatile and delicious!
I encourage you to make this recipe, and then let me know how it is!
GET THE RECIPE via Against All Grain.
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