Bacon Cheese Scrambled Sandwiches Hollandaise Recipes

QUICK AND EASY BACON, EGG AND CHEESE

Steps:

• Whisk the eggs, milk, a pinch of salt and a couple of grinds of black pepper in a small bowl until smooth and combined. Heat the vegetable in a medium non-stick skillet over medium-low heat.
• Once the skillet is warm, pour the egg mixture in and allow it to cook undisturbed until the edges are set, about 1 minute. Use a spatula to gently lift the edges of the egg and allow the uncooked egg to run underneath. Once the egg is fully set, about 4 minutes, place the slices of cheese in the center of the egg. Carefully lift each side of the egg and folder it over the cheese to form a square package about the size of your toasted bread. Flip the eggs over gently, keeping the package intact, and allow the folded side to cook and melt the cheese, about 30 seconds more.
• Assemble the sandwich by layering the bacon on 1 slice of toast and then topping with the warm eggs. Top with the remaining slice of toast and serve immediately.

BACON & CHEESE SANDWICHES

Steps:

• In a small bowl, mix mayonnaise and mustard; spread over four bread slices. Layer with cheeses, tomato, onion and bacon. Top with remaining bread. Butter outsides of sandwiches., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.

BACON, GRUYERE CHEESE AND EGG SANDWICHES WITH HOLLANDAISE

Steps:

• Make Hollandaise Sauce:.
• In a heatproof bowl set over (but not in) 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. Slowly drizzle half of the melted butter into the egg mixture in a thin stream, whisking constantly until the butter is completely incorporated. Continue whisking in the melted butter until the sauce is thick and smoothly emulsified. Whisk in the lemon juice, hot sauce and Worcestershire sauce and serve warm.
• This sauce can be kept warm over the hot water bath off of the heat for about 30 minutes. Whisk occasionally and reheat gently over hot water.
• Sandwiches:.
• In a nonstick skillet, heat the olive oil and then add the onion and cook over medium-high heat until softened, about 4 minutes. Add the bacon and cook, stirring, until lightly browned, about 2 minutes. Add the olives, jalapenos and tomato and cook, stirring, for 1 minute. Add the eggs and scramble, scraping down the side with a rubber spatula until just set, about 2 minutes. Add the Gruyere and stir until just melted. Season lightly with salt and pepper.
• Arrange the toasted English muffins on plates. Spoon the scrambled eggs on the muffins and top with the Hollandaise sauce. Garnish with the chives and serve!

BACON, CHEESE & SCRAMBLED SANDWICHES & HOLLANDAISE

Steps:

• 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, jalapeños 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 Gruyère and stir just until melted.
• Season lightly with salt and pepper.
• Arrange the toasted English muffins on 4 plates.
• Spoon the scrambled eggs on the muffins and top with the Hollandais Sauce.
• CLASSIC HOLLANDAISE SAUCE:.
• In a medium heatproof bowl set over heat w/out the bottom touching the large saucepan with 2 inches of simmering water, whisk the egg yolks with the cold water and salt until warm to the touch.
• Slowly drizzle in half of the melted butter in a thin stream, whisking constantly until incorporated.
• Continue whisking the melted until the sauce is thick and emulsified.
• Whish in the lemon juice, hot sauce and Worcestershire sauce and serve warm.
• Garnish with chives and serve right away.
• *TIP: The sauce can be kept warm over the hot water bath off the heat for 30 minutes. Whisk occasionally and reheat over hot water.