Scrambled egg and bacon sandwich recipe

Scrambled egg and bacon sandwich recipe

Ingredients

  • two tablespoons extra-virgin essential olive oil
  • 1 medium onion, finely chopped
  • Four 1/4-inch-thick slices of Canadian bacon (3 ounces), reduce 1/4-inch dice
  • 1/2 cup sliced pitted kalamata olives
  • 2 pickled jalapeos, seeded and diced
  • 1 tomato, diced
  • 6 large eggs, gently beaten
  • 1 cup shredded Gruyre cheese (3 1/2 ounces)
  • Salt and freshly ground pepper
  • 4 split British muffins, toasted
  • Classic Hollandaise Sauce
  • 1 tablespoon snipped chives

Steps to make this recipe

  1. Inside a large nonstick skillet, heat the oil. Add some onion and prepare over high temperature until softened, about 4 minutes. Add some bacon and prepare, stirring, until very gently browned, a couple of minutes. Add some olives, jalapeños and tomato and prepare, stirring, for one minute. Add some eggs and scramble, scraping lower the edges having a rubber spatula, until just set, a couple of minutes. Add some Gruyère and stir just until melted. Season gently with pepper and salt.
  • Arrange the toasted British muffins on 4 plates. Spoon the scrambled eggs around the muffins and top using the Classic Hollandaise Sauce. Garnish using the chives and serve immediately.

    • Contributed By Shelley Lindgren Photo John Kernick Printed April 2007

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