It wasn’t until just a couple of months ago that I found a deep love and understanding for breakfast sandwiches.They are perfect on-the-go, for a large crowd (can I get an assembly line?), or a quick weeknight breakfast solution. What I love most about them, is how fun you can get with them! They can be as rustic or fancy as you wish, and with a tweak here and a tweak there, you can get as crazy as you want! I made these sandwiches just before I left for my little trip back east, and I shouldn’t have because I’m pretty sure Zach will be requesting them 4+ times a week.
I’m going to keep things short and sweet today because I’ve been out of control busy for the past few days, so I hope you guys are having a wonderful week! Read below for a yummy beer pairing and the recipe for this ultra amazing, surprisingly easy, spicy gruyere hollandaise!
Beer: Twisted Pine Brewing’s Hop Zealot
Brewery: Twisted Pine Brewing Company
Alcohol Content: 6.7%
Description: With notes of grapefruit and orange, this IPA is everything you crave in a summer brew. When I first tried it, it was astoundingly fresh. This is exactly what you want when you are drinking an IPA such as this. As for the pairing, I really wanted to go with an IPA, but I wanted something that tasted like summer. There are some fresh ingredients going on in these sandwiches, and the freshness from the hops in this IPA really compliment all of the yummies going on in the sandwich! When you are going to pick out your IPA, be sure it is as fresh as possible! There will usually be a date on the bottle that indicates when it was brewed!
Here’s the yummy recipe!
- FOR THE SPICY GRUYERE HOLLANDAISE
- 1 cup unsalted butter
- 5 large egg yolks
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1 teaspoon hot sauce
- 1/4 cup gruyere cheese grated
- 1/2 teaspoon chili powder
- black pepper
- FOR THE SANDWICHES
- 12 slices of ciabatta bread lightly toasted
- 6 slices of baby swiss cheese
- 12 slices of thick cut bacon cooked until crisp
- 3 cups baby arugula
- 2 large avocados cut into thin slices
- 6 large eggs cooked to order (fried, poached or scrambled)
- For the hollandaise, in a small saucepan, melt the butter over medium-low heat. While the butter is melting, whisk the egg yolks, lemon juice, water and hot sauce together in a medium bowl until thoroughly combined. Once the butter has melted, add a tablespoon of butter to the egg mixture, whisking vigorously as you add it. Add another tablespoon of the melted butter to the bowl and again whisk vigorously as you add it. Pour the egg mixture into the small saucepan and continue to whisk vigorously as you add it. Continue to whisk until the hollandaise JUST begins to thicken, about 3-4 minutes. As soon as it begins to thicken, add the gruyere cheese and season with chili powder, salt and pepper to taste. Remove from heat immediately once the cheese has melted.
- Prepare the sandwiches by layering the swiss cheese, bacon, arugula, avocado, and eggs on the toasted ciabatta bread. At this point you may drizzle the hollandaise on the sandwich before you top it with the remaining slices of toast, or dip as you eat.
- Serve immediately and enjoy!