Prep 45 mins
Cook 15 mins
This is a staff favorite from Food and Wine Magazine. This is special enough to serve to guests. It does take some prep, but it is comletely worth all the steps. I suggest making the Hollandaise sauce first and keeping it warm over the hot water bath, while preparing the sanwiches. Enjoy!
- 2 large egg yolks
- 14.79 ml cold water
- 0.25 ml salt
- 118.29 ml unsalted butter, melted
- 14.79 ml fresh lemon juice
- 0.25 ml hot sauce
- 0.25 ml Worcestershire sauce
- 29.58 ml extra-virgin olive oil
- 1 medium onion, finely chopped
- 4 inch thick slices Canadian bacon, cut into 1/4 inch dice (3 oz)
- 118.29 ml pitted kalamata olive, sliced
- 2 pickled jalapeno peppers, seeded and diced
- 1 tomatoes, diced
- 6 large eggs, lightly beaten
- 236.59 ml gruyere cheese, shredded (3 1/2 oz)
- kosher salt & freshly ground black pepper, to taste
- 4 split English muffins, toasted
- 14.79 ml snipped chives
- Make Hollandaise Sauce:.
- In a heatproof bowl set over (but not in) a large saucepan filled with 2 inches of gently simmering water, whisk the egg yolks with the cold water and salt until the mixture is just warm to the touch. Slowly drizzle half of the melted butter into the egg mixture in a thin stream, whisking constantly until the butter is completely incorporated. Continue whisking in the melted butter until the sauce is thick and smoothly emulsified. Whisk in the lemon juice, hot sauce and Worcestershire sauce and serve warm.
- This sauce can be kept warm over the hot water bath off of the heat for about 30 minutes. Whisk occasionally and reheat gently over hot water.
- In a nonstick skillet, heat the olive oil and then add the onion and cook over medium-high heat until softened, about 4 minutes. Add the bacon and cook, stirring, until lightly browned, about 2 minutes. Add the olives, jalapenos and tomato and cook, stirring, for 1 minute. Add the eggs and scramble, scraping down the side with a rubber spatula until just set, about 2 minutes. Add the Gruyere and stir until just melted. Season lightly with salt and pepper.
- Arrange the toasted English muffins on plates. Spoon the scrambled eggs on the muffins and top with the Hollandaise sauce. Garnish with the chives and serve!
Wow! Great brunch dish. The cook times are accurate, as it does take a bit of time to chop everything. I started to do the bowl and saucepan thing, but couldn't find a bowl that didn't touch the bottom of my saucepan so I used my Cook-N-Stir instead -- nice! I halved the sandwich part of the recipe and kept the Hollandaise part the same; next time I would also halve the Hollandaise. DH and I both enjoyed this recipe. Thanks, LifeIsGood! Made for Aussie New Zealand Recipe Swap #59.