Bacon Gruyere Cheese And Egg Sandwiches With Hollandaise

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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!!

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Steps

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Make hollandaise sauce:.

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In a heatproof bowl set over 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.

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Slowly drizzle half of the melted butter into the egg mixture in a thin stream , whisking constantly until the butter is completely incorporated.

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Continue whisking in the melted butter until the sauce is thick and smoothly emulsified.

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Whisk in the lemon juice , hot sauce and worcestershire sauce and serve warm.

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This sauce can be kept warm over the hot water bath off of the heat for about 30 minutes.

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Whisk occasionally and reheat gently over hot water.

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Sandwiches:.

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In a nonstick skillet , heat the olive oil and then add the onion and cook over medium-high heat until softened , about 4 minutes.

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Add the bacon and cook , stirring , until lightly browned , about 2 minutes.

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Add the olives , jalapenos and tomato and cook , stirring , for 1 minute.

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Add the eggs and scram.

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Ingredients

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egg yolks, cold water, salt, unsalted butter, fresh lemon juice, hot sauce, worcestershire sauce, olive oil, onion, canadian bacon, kalamata olive, pickled jalapeno peppers, tomatoes, eggs, gruyere cheese, salt & freshly ground black pepper, english muffins, chives