2 Tbl extra virgin olive oil
1 medium onion
3 ounces of Canadian bacon cut into1/4 inch dice
¼ cup of sliced and pitted kalamata olives
1 pickled jalapeno seeded and diced
1 tomato diced
6 large eggs lightly beaten
1 cup shredded Gruyere cheese
salt and pepper to taste
4 split English muffins
1 Tbl chopped chives
In a large non-stick skillet, heat olive oil. Add onion and cook over high heat until softened, about 4 minutes. Add the bacon and cook stirring for about 2 minutes. Add the jalapenos and tomato and cook stirring for 1 minute. Add the eggs and scramble, scraping down the sides with a spatula until just set. Add the Gruyere and olives and stir. Season with salt and pepper.
Arrange toasted muffins on plates. Spoon scrambled egg mixture over muffins on top with hollandaise sauce. Garnish with chives.
3 egg yolks
1 tsp water
melt 2 sticks of unsalted butter
Blend in blender the eggs and water and slowly add the butter
Squeeze lemon in blend for a few seconds more
Be sure to get your own copy of... The Heartstone Inn Bed and Breakfast’s Bigger, Better Breakfast & Brunch Cookbook features more than 300 mouth-watering recipes that are as easy to make as they are delicious. With over 11,000 copies sold you’re sure to find scrumptious dishes that will delight your friends and family. It makes a great gift too. You’ll find the recipes for the Heartstone Inn B&B’s savory quiches and casseroles; sweet main dishes such as crepes, French toasts, pancakes and waffles; yummy muffins, quick breads and coffeecakes. Plus we’ve added fabulous side dishes and accompaniments to make any meal a delight. Rest assured they’ve been served and taste-tested many times at the Heartstone Inn Bed & Breakfast in Eureka Springs, AR!