• 4servings
  • 60minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 1 medium onion, finely chopped

  3. 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 jalapeños, seeded and diced

  6. 1 tomato, diced

  7. 6 large eggs, lightly beaten

  8. 1 cup shredded Gruyere 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

Instructions Jump to Ingredients ↑

  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, 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.

  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.


Send feedback