Hollandaise Breakfast Enchiladas
A quick hollandaise over an easy egg, bacon and cheese rolled up in a skillet enchilada.
Ingredients
- 8 Flour Tortillas 8in diameter
- 12 Large Eggs divided
- 2 cups Cheddar Cheese shredded
- ½ lb Bacon
- ½ cup Butter melted
- ½ cup Heavy Cream
- 1 tbsp Lemon Juice
- 2 tsp Salt divided
- 1 tsp Pepper
- ½ tsp Cayenne
- 1 tsp Parsley
Instructions
- In large saute pan over medium high heat, add bacon. Cook until crispy and remove to a paper towel covered plate. Let cool and then chop. Leave grease in pan and reduce heat to medium.
- Using two bowls, separate four of the eggs - yolks in one bowl and whites in another bowl. Set yolks aside. Add remaining eggs to whites, along with pepper and one teaspoon of salt. Whisk together and set aside.
- Use a hand mixer on medium-high to blend the egg yolks. While still mixing slowly pour in melted butter. Once fully incorporated, drizzle in lemon juice, followed by remaining salt, cayenne and then heavy cream. Blend another minute after fully incorporated.
- Add pour beaten eggs into saute pan. Let cook for 1-2 minutes until slightly firm before beginning to stir and scramble. Before the eggs are scrambled hard remove them from the pan to a plate.
- Fill each tortilla with cheese, a portion of egg and a portion of bacon. Line them up in the same saute pan (seam side down) and return to medium heat. Cover pan and let cook for about 8 minutes.
- Place two or three enchiladas on a plate and pour hollandaise over the top. Sprinkle with parsley and remaining bacon if desired.
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