Baked Breakfast Sando with Hollandaise

Make weekend breakfast something special! This is a tasty riff on the traditional Croque Madame, complete with a sunny side up egg on top.

Prep time: 5 minutes

Cook Time: 20 minutes

Serves: 4

Ingredients:

8 slices Freya's Roggenbrot Dark Rye

50 g butter softened

Culley's Hollandaise Sauce

8 rashers Hellers Manuka Smoked Streaky Bacon 

100 g Gruyère cheese, grated

4 Size 7 Henergy SPCA Barn Eggs

Superb Herb Chives

Method:

Preheat the oven to 200 C.

In a large frying pan, cook the bacon rashers over medium high heat until crispy, then set aside.

Butter one side of each slice of Roggenbrot Dark Rye and place 4 slices buttered side down in an oven dish.

Spread each of these slices with 2-3 tablespoons of Hollandaise sauce and two rashers of cooked bacon.

Place the remaining slices of Roggenbrot Dark Rye on top, buttered side up, and spread with the rest of the Hollandaise sauce.

Sprinkle with the grated Gruyère cheese and bake for about 15 minutes, until golden brown.

When the sandwiches are nearly ready, fry 4 eggs until the whites are set and the yolks are still runny. Place a fried egg on top of each sandwich as soon as they come out of the oven, sprinkle with some snipped chives, and enjoy!