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Open-Faced Bacon, Cheese, Egg Sandwich with Hollandaise

An Olive Oil Recipe

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Prep Information

Prep Time

For sauce 5, for sandwiches 10 minutes

Cook Time

For sauce 8, for sandwiches 10 minutes

Serves

4-8 people

Ingredients

  • Hollandaise Sauce
  • 2 large eggs yolks
  • 1 Tablespoon cold water
  • Pinch of salt
  • 1 stick unsalted butter, melted
  • 1 Tablespoon fresh lemon juice
  • Dash of hot sauce and dash of Worcestershire sauce
  • Sandwich
  • 2 Tablespoons Organic Chemlali Extra Virgin Olive Oil
  • 1 medium onion, finely chopped
  • Four 1/4-inch thick slices of Canadian bacon, cut into 1/4-inch dice
  • 1/2 cup sliced pitted Kalamata olives
  • 2 pickled jalapeños, seeded and diced
  • 1 tomato diced
  • 6 large eggs, lightly beaten
  • 1 cup shredded Gruyère cheese
  • Salt and freshly ground pepper
  • 4 English muffins, split and toasted
  • Classic Hollandaise Sauce (recipe above)
  • 1 Tablespoon snipped chives

Instructions

  • For the Hollandaise Sauce
  • In the top of a stainless steel double boiler, set over the bottom pot filled with 2 inches of simmering water, whisk the egg yolks with the cold water and salt until warm to the touch.
  • Slowly pour in half of the melted butter. whisking constantly until well-mixed. Continue whisking in the remaining melted butter until the sauce is thick and emulsified.
  • Whisk in lemon juice, hot sauce and Worcestershire and serve warm.
  • For The Sandwich
  • In a large nonstick skillet, heat the Organic Chemlali Extra Virgin Olive Oil. Add the onion and cook over high heat until softened (about 4 minutes). Add the diced Canadian bacon and cook until lightly browned (about 2 minutes).
  • Add the olives, jalapeños, and tomato and cook, stirring for about 1 minute.
  • Add the eggs and scramble, just until set (about 2 minutes).
  • Add the Gruyère and stir just until melted. Season with the salt and pepper, to taste.
  • Arrange the toasted English muffins on 4 plates. Spoon the scrambled eggs on the muffins and top with the hollandaise sauce.
  • Garnish with chives and serve immediately.
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