The Heartstone Inn’s Eggs Hollandaise
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.
Hollandaise Sauce
3 egg yolks
1 tsp water
1/4 lemon
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
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