Fried eggs with vegetables in molds

Ingredients:

Eggs

• 1 cup thinly sliced ​​kale leaves
• 0.5 cups grated cheddar
• 1/4 cup chopped roasted bell pepper
• 2 green onions, finely chopped
• 6 large eggs
• Special equipment: 6-cup muffin tin

Hollandaise sauce

• 110 g unsalted butter
• 1 tbsp lemon juice
• 1/4 tsp smoked paprika
• 3 large egg yolks

Preparation:

1. Eggs in molds in the ovenPreheat oven to 350°F (175°C). Generously spray a 6-cup muffin tin with cooking spray.
   
   In a bowl, combine the cabbage, cheddar, roasted peppers, and green onions with a generous pinch of salt and black pepper to taste. Divide the mixture evenly among the muffin tins, pressing gently. Crack an egg into a small bowl, then transfer it to one of the wells; repeat with the remaining eggs. Season lightly with salt and pepper.
2. Bake until the whites are set but the yolks are still slightly runny, about 15 minutes.
3. Hollandaise sauce: Meanwhile, melt the butter in a small saucepan over low heat.
   
   Add the lemon juice, paprika, egg yolks, and a pinch of salt to a blender and blend on medium-high speed until the yolks lighten in color, 20–30 seconds. Reduce the blender speed to low and slowly drizzle in the melted butter. Continue blending until fully incorporated. For a thinner hollandaise sauce, add water, 1 tablespoon at a time. Season with salt to taste. Serve the baked eggs warm with the hollandaise sauce.