Zutaten für Bacon Gruyere Cheese And Egg Sandwiches With Hollandaise
- 3 large egg yolks
- 1 tablespoon cold water
- 1 pinch salt, plus more to taste
- 1 cup (2 sticks) melted unsalted butter
- 1 tablespoon fresh lemon juice
- 1 dash hot sauce (to taste)
- 1 teaspoon Worcestershire sauce
- 1 tablespoon olive oil
- 1/2 cup chopped yellow onion
- 4 slices bacon, cooked and crumbled
- 1/4 cup chopped Castelvetrano olives
- 1 - 2 jalapeño peppers, finely chopped (adjust to taste)
- 1/2 cup chopped tomatoes
- 4 large eggs
- 1/2 cup shredded Gruyere cheese
- salt and freshly ground black pepper, to taste
- 4 English muffins
- fresh chives, chopped (for garnish)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bacon Gruyere Cheese And Egg Sandwiches With Hollandaise? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Bacon Gruyere Cheese And Egg Sandwiches With Hollandaise
- **Make the Hollandaise Sauce:**
- In a heatproof bowl set over a saucepan of 2 inches of gently simmering water (double boiler), whisk together 3 large egg yolks, 1 tablespoon cold water, and a pinch of salt until slightly thickened and pale yellow.
- Slowly drizzle in 1 cup (2 sticks) melted unsalted butter in a thin, steady stream, whisking constantly until emulsified and thick. This will take about 5-7 minutes.
- Remove from heat. Whisk in 1 tablespoon lemon juice, a dash of hot sauce (to taste), and 1 teaspoon Worcestershire sauce. Keep warm over the simmering water (off the heat) until ready to serve, whisking occasionally.
- **Prepare the Sandwiches:**
- Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat.
- Add 1/2 cup chopped yellow onion and cook until softened, about 4 minutes.
- Add 4 slices bacon, cooked and crumbled, and cook, stirring, until lightly browned, about 2 minutes.
- Stir in 1/4 cup chopped Castelvetrano olives, 1-2 jalapeños, finely chopped (adjust to taste), and 1/2 cup chopped tomatoes. Cook for 1 minute.
- Add 4 large eggs and scramble gently, scraping the sides with a spatula until just set, about 2 minutes.
- Stir in 1/2 cup shredded Gruyere cheese until melted.
- Season with salt and pepper to taste.
- Toast 4 English muffins halves.
- Spoon the egg mixture onto the toasted English muffins.
- Top generously with warm hollandaise sauce.
- Garnish with freshly chopped chives and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
19g
Fat
122g
Carbs
10g
