Bacon, Gruyere Cheese and Egg Sandwiches With Hollandaise
photo by anniesnomsblog
- Ready In:
- 2 large egg yolks
- 1 tablespoon cold water
- 1 pinch salt
- 1⁄2 cup unsalted butter, melted
- 1 tablespoon fresh lemon juice
- 1 dash hot sauce
- 1 dash Worcestershire sauce
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 4 1⁄4 inches thick slices Canadian bacon, cut into 1/4 inch dice (3 oz)
- 1⁄2 cup pitted kalamata olive, sliced
- 2 pickled jalapeno peppers, seeded and diced
- 1 tomatoes, diced
- 6 large eggs, lightly beaten
- 1 cup gruyere cheese, shredded (3 1/2 oz)
- kosher salt & freshly ground black pepper, to taste
- 4 split English muffins, toasted
- 1 tablespoon 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!
Questions & Replies
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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.
RECIPE SUBMITTED BY
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!