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1
In a large nonstick skillet, heat the oil.
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2
Add the onion and cook over high heat until softened, about 4 minutes.
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3
Add the bacon and cook, stirring, until very lightly browned, about 2 minutes.
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4
Add the olives, jalapenos and tomato and cook, stirring, for 1 minute.
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5
Add the eggs and scramble, scraping down the sides with a rubber spatula, until just set, about 2 minutes.
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6
Add the Gruyere and stir just until melted.
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7
Season lightly with salt and pepper.
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8
Arrange the toasted English muffins on 4 plates.
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9
Spoon the scrambled eggs on the muffins and top with the Hollandais Sauce.
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10
CLASSIC HOLLANDAISE SAUCE:.
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11
In a medium heatproof bowl set over heat w/out the bottom touching the large saucepan with 2 inches of simmering water, whisk the egg yolks with the cold water and salt until warm to the touch.
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12
Slowly drizzle in half of the melted butter in a thin stream, whisking constantly until incorporated.
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13
Continue whisking the melted until the sauce is thick and emulsified.
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14
Whish in the lemon juice, hot sauce and Worcestershire sauce and serve warm.
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15
Garnish with chives and serve right away.
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16
*TIP: The sauce can be kept warm over the hot water bath off the heat for 30 minutes.
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17
Whisk occasionally and reheat over hot water.
