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Bacon Cheese And Scrambled Egg Sandwiches With Hollandaise

Bacon Cheese And Scrambled Egg Sandwiches With Hollandaise

Joe Williams
You wake up on a lazy Saturday morning. The sun peeks through your kitchen window, casting a golden hue on the countertop.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 4 Servings
Calories 678 kcal

Equipment

  • Double boiler
  • Pot
  • Bowl

Ingredients
  

Hollandaise Sauce

  • 1/2 cup melted unsalted butter
  • 2 large egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon ice-cold water
  • 1 teaspoon Dijon mustard
  • A pinch of fine sea salt
  • A splash of Worcestershire sauce
  • A dash of your favorite hot sauce

Sandwiches

  • 6 large eggs gently whisked
  • 1 medium yellow onion finely minced
  • 4 slices Canadian bacon cut into 1/4-inch cubes (3 oz)
  • 1 ripe tomato diced
  • 1/2 cup pitted Kalamata olives thinly sliced
  • 2 pickled jalapeño peppers seeds removed, finely chopped
  • 1 cup Gruyère cheese freshly shredded (3 1/2 oz)
  • 2 tablespoons cold-pressed extra virgin olive oil
  • Kosher salt & freshly cracked black pepper to taste
  • 4 toasted English muffins split
  • 1 tablespoon finely chopped chives
  • 1/2 teaspoon smoked paprika

Instructions
 

Step 1: Make the Hollandaise Sauce

  • To create this velvety sauce, start by placing double boiler over a pot of simmering water. In a bowl, whisk together the egg yolks, lemon juice, and cold water until light and frothy. Gradually drizzle in the melted butter while continuously whisking. If you’ve got a fancy electric whisk, now’s the time to break it out! Stir until it thickens.
  • Add the Dijon mustard, salt, Worcestershire sauce, and hot sauce to taste. Cover and keep warm.

Step 2: Cook the Bacon and Vegetables

  • In a large skillet, heat olive oil over medium heat. Toss in the minced onion and sauté until translucent, about 3–4 minutes. Add the Canadian bacon cubes, cooking until they’re crispy and golden. Stir in the diced tomato, olives, and jalapeños, letting them warm through for about 1–2 minutes.

Step 3: Scramble the Eggs

  • In a separate bowl, whisk your eggs with a pinch of salt and pepper. Pour them into the skillet with the bacon and veggies. Stir gently with a spatula, cooking until they are just set but still creamy. Remove from heat.

Step 4: Assemble the Sandwich

  • Cut your toasted English muffins in half. Layer each half with a generous scoop of the scrambled egg mixture. Top with shredded Gruyère cheese. Drizzle a generous amount of hollandaise sauce over the top and garnish with chives and smoked paprika. Close them up and enjoy!

Notes

  • Use Fresh Ingredients: Always opt for fresh eggs and high-quality cheese for the best flavor.
  • Keep Hollandaise Warm: While making the sandwich, you can keep the sauce warm in the double boiler. If it thickens too much, whisk in a spoonful of warm water.
  • Veggie Variations: Experiment with other vegetables like spinach or bell peppers for different flavors.
  • Make Ahead: You can prepare the hollandaise sauce in advance to save time. Just reheat gently before serving.
  • Serving Size: These recipes can serve 4 easily, making it perfect for when family and friends drop in for breakfast.

Nutrition

Calories: 678kcal
Keyword Bacon Cheese And Scrambled Egg Sandwiches With Hollandaise
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