Bacon, Cheese and Scrambled Egg Sandwiches with Hollandaise

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• Four 1/4-inch-thick slices of Canadian bacon (3 ounces), cut into 1/4-inch dice
• 1/2 cup sliced pitted kalamata olives
• 2 pickled jalapenos, seeded and diced
• 1 tomato, diced
• 6 large eggs, lightly beaten
• 1 cup shredded Gruyere cheese (3 1/2 ounces)
• Salt and freshly ground pepper
• 4 split English muffins, toasted
• Classic Hollandaise Sauce
• 1 tablespoon snipped chives

1. In a large nonstick skillet, heat the oil.
2. Add the onion and cook over high heat until softened, about 4 minutes.
3. Add the bacon and cook, stirring, until very lightly browned, about 2 minutes.
4. Add the olives, jalapenos and tomato and cook, stirring, for 1 minute.
5. Add the eggs and scramble, scraping down the sides with a rubber spatula, until just set, about 2 minutes.
6. Add the Gruyere and stir just until melted.
7. Season lightly with salt and pepper.
8. Arrange the toasted English muffins on 4 plates.
9. Spoon the scrambled eggs on the muffins and top with the Classic Hollandaise Sauce.
10. Garnish with the chives and serve right away.

extravirgin olive oil, onion, bacon, olives, pickled jalapenos, tomato, eggs, gruyere cheese, salt, english muffins, hollandaise sauce, chives

Taken from www.foodandwine.com/recipes/bacon-cheese-and-scrambled-egg-sandwiches-hollandaise (may not work)