Bacongruyerecheeseandeggsandwicheswithhollandaise Recipes

HOLLANDAISE

Hollandaise image

Provided by Alton Brown

Time 20m

Yield approximately 1 1/2 cups

Number Of Ingredients 7

Ingredients

3 egg yolks
1 teapsoon water
1/4 teaspoon sugar
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1/2 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon cayenne pepper

Steps:

Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.
Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.

BACON, GRUYERE CHEESE AND EGG SANDWICHES WITH HOLLANDAISE

Bacon, Gruyere Cheese and Egg Sandwiches With Hollandaise image

This is a staff favorite from Food and Wine Magazine. This is special enough to serve to guests. It does take some prep, but it is comletely worth all the steps. I suggest making the Hollandaise sauce first and keeping it warm over the hot water bath, while preparing the sanwiches. Enjoy!

Provided by LifeIsGood

Categories Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 large egg yolks
1 tablespoon cold water
1 pinch salt
1/2 cup unsalted butter, melted
1 tablespoon fresh lemon juice
1 dash hot sauce
1 dash Worcestershire sauce
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
4 1/4 inches thick slices Canadian bacon, cut into 1/4 inch dice (3 oz)
1/2 cup pitted kalamata olive, sliced
2 pickled jalapeno peppers, seeded and diced
1 tomatoes, diced
6 large eggs, lightly beaten
1 cup gruyere cheese, shredded (3 1/2 oz)
kosher salt & freshly ground black pepper, to taste
4 split English muffins, toasted
1 tablespoon snipped chives

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!

Nutrition Facts : Calories 678.6, Fat 50.9, SaturatedFat 24.5, Cholesterol 461.9, Sodium 760.8, Carbohydrate 31.8, Fiber 3.7, Sugar 4.8, Protein 25

GRILLED THREE-CHEESE BACON SANDWICHES

Grilled Three-Cheese Bacon Sandwiches image

Grilled cheese goes gourmet with this elevated take on the classic sandwich. Made with Gruyère, cheddar and American cheeses, this three-cheese grilled cheese sandwich with bacon takes a childhood favorite to new, delicious levels.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 2

Number Of Ingredients 6

Ingredients

8 teaspoons mayonnaise
4 slices sourdough sandwich bread
2 slices deli sliced American cheese (2 oz)
4 slices cooked bacon
1/2 cup shredded sharp cheddar cheese (2 oz)
1/2 cup shredded Gruyère cheese (2 oz)

Steps:

Spread 2 teaspoons mayonnaise on one side of each slice of bread.
On the uncoated side of 2 bread slices, place 1 slice American cheese and 2 slices bacon. Top each with 1/4 cup cheddar cheese, 1/4 cup Gruyère cheese and 1 slice remaining bread, mayonnaise side out.
Heat 12-inch nonstick skillet over medium heat. Add sandwiches; cook uncovered 3 to 4 minutes or until bottom sides are golden brown. Carefully turn; cook 2 to 4 minutes longer or until bottom sides are golden brown and cheeses are melted.

Nutrition Facts : Calories 700, Carbohydrate 35 g, Cholesterol 110 mg, Fat 4, Fiber 1 g, Protein 32 g, SaturatedFat 20 g, ServingSize 1 Sandwich, Sodium 1610 mg, Sugar 4 g, TransFat 1 g

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