Description
Delicious breakfast rolls filled with soft scrambled eggs, savory bacon or sausage, and melted Gruyère cheese, all drizzled with a rich, creamy homemade Béarnaise sauce. This French-inspired brunch dish combines the comforting flavors of a classic breakfast with an elegant sauce for a perfect morning treat.
Ingredients
Scale
For the Rolls
- 6 large eggs
- 1 tablespoon butter
- 1/4 cup milk or cream
- Salt and black pepper to taste
- 6 small brioche or dinner rolls
- 6 slices cooked bacon or breakfast sausage links
- 1/2 cup shredded Gruyère or Swiss cheese (optional)
- Chopped fresh chives for garnish (optional)
For the Béarnaise Sauce
- 2 tablespoons white wine vinegar
- 2 tablespoons dry white wine
- 1 tablespoon minced shallot
- 1 teaspoon dried tarragon (or 1 tablespoon fresh, chopped)
- 3 egg yolks
- 1/2 cup unsalted butter, melted
- Pinch of salt
- Pinch of cayenne or white pepper (optional)
- Squeeze of lemon juice to taste
Instructions
- Make the Béarnaise Sauce: In a small saucepan, combine white wine vinegar, dry white wine, minced shallot, and tarragon. Simmer over medium heat until the liquid reduces to about 2 tablespoons. Strain the mixture if preferred and allow it to cool slightly. Set up a double boiler and whisk together the egg yolks and the reduced vinegar mixture until thickened. Slowly drizzle in the melted butter while whisking constantly until the sauce becomes creamy and thick. Season with salt, cayenne pepper, and a squeeze of lemon juice. Remove from heat and keep warm.
- Prepare the Rolls: Whisk the eggs with milk or cream, salt, and black pepper. Heat butter in a skillet over medium heat and scramble the eggs gently until soft and just set. Slice a slit along the top of each roll and carefully open to create a pocket. Fill each roll with scrambled eggs, a slice of bacon or sausage, and shredded cheese if using. Place the filled rolls in a 350°F (175°C) oven and warm for 5 to 7 minutes until the cheese melts and the rolls become slightly crisp.
- Serve: Drizzle the warm Béarnaise sauce over the filled rolls just before serving. Garnish with chopped fresh chives if desired for an added touch of flavor and color.
Notes
- Substitute brioche or dinner rolls with croissants or English muffins for a different texture and flavor.
- Béarnaise sauce is best served warm and freshly made; however, leftovers can be gently reheated over low heat without separating.
- For extra flavor and nutrition, try adding sautéed spinach or mushrooms to the egg filling.
- To make the dish vegetarian, omit the bacon or sausage and consider using plant-based alternatives or extra vegetables.
