Bacon, Cheese and Scrambled Egg Sandwiches with Hollandaise

Thursday, September 15, 2011 Review by judywrites

“These were a staple of my Sunday brunch when I was a line cook at the Admiral Risty restaurant in Rancho Palos Verdes, in Southern California,” says Greg Lindgren, who now co-owns some of San Francisco’s best bars, including Rye and 15 Romolo. The decadent take on eggs Benedict includes scrambled eggs “with anything and everything,” Greg says: Canadian bacon, cheese and jalape√Īos, all covered with hollandaise sauce.¬†

  1. 2 tablespoons extra-virgin olive oil
  2. 1 medium onion, finely chopped
  3. Four 1/4-inch-thick slices of Canadian bacon (3 ounces), cut into 1/4-inch dice
  4. 1/2 cup sliced pitted kalamata olives
  5. 2 pickled jalape√Īos, seeded and diced
  6. 1 tomato, diced
  7. 6 large eggs, lightly beaten
  8. 1 cup shredded Gruyère cheese (3 1/2 ounces)
  9. Salt and freshly ground pepper
  10. 4 split English muffins, toasted
  11. Classic Hollandaise Sauce
  12. 1 tablespoon snipped chives
  1. In a large nonstick skillet, heat the oil. Add the onion and cook over high heat until softened, about 4 minutes. Add the bacon and cook, stirring, until very lightly browned, about 2 minutes. Add the olives, jalape√Īos and tomato and cook, stirring, for 1 minute. Add the eggs and scramble, scraping down the sides with a rubber spatula, until just set, about 2 minutes. Add the Gruy√®re and stir just until melted. Season lightly with salt and pepper.
  2. Arrange the toasted English muffins on 4 plates. Spoon the scrambled eggs on the muffins and top with the Classic Hollandaise Sauce. Garnish with the chives and serve right away.

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