Lower the oven's temperature to 350°F.
Brush 4 small ramekins with a liberal amount of melted butter. Line the bottom of each ramekin with parchment paper and set aside.
In a large bowl, whisk to combine the green beans, eggs, ricotta and salt. Spoon the mixture into the four prepared ramekins and transfer them to a baking sheet.
Place the baking sheet in the oven and bake for 15 minutes. Turn on the broiler and broil for 3-5 minutes longer.
Run a knife around the edges of each egg patty and invert the ramekins. Remove the parchment from the base of each patty. Don't worry if they tear a little.
Take your English muffins and spread some of the Pickled Shallot Dijonnaise on each side of each muffin. Top the Dijonnaise with a mess of the cress and place an egg patty on top. Take a piece of the candied bacon and break it into three pieces. Top each egg patty with 4-5 pieces of candied bacon.
Serve the sandwiches immediately with good coffee to good company.