If you are craving a breakfast that feels both indulgent and effortlessly elegant, this Breakfast Rolls Drizzled with Béarnaise Recipe is exactly what you need to start your day with a smile. Imagine soft, buttery brioche rolls filled with fluffy scrambled eggs, savory bacon, and melted cheese, all coming together under a warm cascade of rich, tangy Béarnaise sauce. Each bite offers a perfect balance of creamy, savory, and slightly herby flavors that will make your breakfast table the talk of the morning. This dish feels special enough for weekends or brunch gatherings but comes together with surprisingly simple ingredients and straightforward steps that anyone can master.
Ingredients You’ll Need
Every ingredient in this recipe plays a role in building a flavor profile that’s fresh, comforting, and utterly delicious. From the richness of the eggs to the aromatic punch of tarragon in the Béarnaise, these components work harmoniously to elevate your breakfast experience.
- 6 large eggs: The key to light and fluffy scrambled eggs that fill the rolls perfectly.
- 1 tablespoon butter: Adds richness and beauty to your eggs while cooking.
- 1/4 cup milk or cream: Provides extra creaminess to the eggs for that tender texture.
- Salt and black pepper to taste: Simple seasonings that enhance every element’s flavor.
- 6 small brioche or dinner rolls: Soft and slightly sweet bread that cradles the filling beautifully.
- 6 slices cooked bacon or breakfast sausage links: Adds savory depth and a smoky touch.
- 1/2 cup shredded Gruyère or Swiss cheese (optional): Melts perfectly, adding that comforting cheesy layer.
- Chopped fresh chives for garnish (optional): Gives a fresh pop of color and mild onion flavor to finish.
- 2 tablespoons white wine vinegar: A tangy base for your Béarnaise sauce that cuts through richness.
- 2 tablespoons dry white wine: Adds subtle complexity and brightness.
- 1 tablespoon minced shallot: Throws in a mild, aromatic flavor essential for Béarnaise.
- 1 teaspoon dried tarragon (or 1 tablespoon fresh, chopped): The herb that defines Béarnaise with its delicate anise notes.
- 3 egg yolks: Create that luscious, velvety texture of the sauce.
- 1/2 cup unsalted butter, melted: The fat that transforms the sauce into a creamy masterpiece.
- Pinch of salt: Balances the flavors throughout the sauce.
- Pinch of cayenne or white pepper (optional): Adds a subtle warmth if you like a gentle kick.
- Squeeze of lemon juice to taste: Brightens up the sauce with a fresh zing.
How to Make Breakfast Rolls Drizzled with Béarnaise Recipe
Step 1: Make the Béarnaise Sauce
Start your delicious journey by crafting the luscious Béarnaise sauce. Combine the white wine vinegar, dry white wine, minced shallot, and tarragon in a small saucepan. Let it gently simmer until the mixture reduces down to about 2 tablespoons, intensifying those vibrant flavors. If you prefer, strain this aromatic liquid to ensure your sauce is silky smooth. Next, whisk the egg yolks with this reduction over a gentle double boiler until the mixture thickens beautifully. Slowly drizzle in your melted butter while keeping the whisk moving to achieve a creamy, luxuriously thick sauce. Finish it with a pinch of salt, a touch of cayenne or white pepper to your taste, and a squeeze of lemon juice that ties all the flavors together. Keep your sauce warm as you move on to the next step.
Step 2: Prepare the Rolls
Whisk together the eggs, milk, salt, and pepper to create your scramble mixture. Melt the butter in a skillet on medium heat, then pour in the eggs. Cook gently, stirring often, until the eggs are just fluffy and softly set—perfectly creamy without overcooking. Meanwhile, slice the tops of your brioche rolls and gently open them up to form little pockets ready for filling. Nestle the warm scrambled eggs inside each roll, layer in a slice of bacon or sausage for the irresistible savory punch, and add shredded cheese if you are opting for that gooey touch. Pop the loaded rolls into a preheated oven at 350°F (175°C) for 5 to 7 minutes to let the cheese melt and the bread turn slightly crisp.
Step 3: Assemble and Drizzle
Once your rolls are warmed and perfectly stuffed, the magic moment arrives—drizzling your warm Béarnaise sauce generously over each one. This finishing touch marries the savory filling and the buttery bread with the rich and tangy sauce, creating a breakfast that feels both indulgent and refined. Sprinkle a little chopped fresh chives on top if you want that burst of color and an added hint of fresh onion flavor.
How to Serve Breakfast Rolls Drizzled with Béarnaise Recipe
Garnishes
To really make your Breakfast Rolls Drizzled with Béarnaise Recipe sing, fresh garnishes are essential. Chopped chives are a classic hit, giving pops of green and gentle allium notes that contrast beautifully with the butteriness of the sauce. If you want to experiment, thinly sliced radishes or delicate microgreens can add a fresh crunch and vibrant color.
Side Dishes
Pair these breakfast rolls with light, fresh sides to keep your brunch balanced. A crisp mixed greens salad dressed with lemon vinaigrette or a simple bowl of fresh fruit can complement the richness perfectly without overpowering your main event. If you’re in the mood for something heartier, roasted tomatoes or sautéed mushrooms bring in wonderful earthiness.
Creative Ways to Present
Hosting a brunch? Impress your guests by serving your breakfast rolls on a rustic wooden board, drizzling the Béarnaise sauce at the table for that wow factor. You might also slice the rolls in half on the diagonal for easier eating and arrange them neatly on a platter with small bowls of extra sauce for dunking. For a bit of extra flair, bundle rolls individually in parchment paper tied with twine for a charming individual presentation.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, no worries — these rolls keep well in the refrigerator for up to 2 days. Store them airtight to preserve moisture in the eggs and bread. Keep the Béarnaise sauce separate if possible because it’s best fresh but can be gently warmed before serving again.
Freezing
Because of the delicate nature of the eggs and sauce, freezing is not ideal for the complete assembled rolls. However, you can freeze the scrambled eggs and the cooked bacon or sausage separately. Thaw in the refrigerator overnight and reassemble with freshly made rolls and sauce when ready.
Reheating
Gently reheat your stored breakfast rolls in a 300°F (150°C) oven for 10 minutes or until warmed through, avoiding microwave reheating to keep the bread from getting soggy. For the Béarnaise, warm it slowly over low heat while stirring to keep the texture silky and smooth, adding a small splash of water or lemon juice if it begins to thicken too much.
FAQs
Can I make the Béarnaise sauce ahead of time?
Yes, you can prepare the sauce ahead, but it’s best served warm and fresh. If you do make it early, keep it warm in a double boiler and whisk occasionally. Reheat gently before serving.
What can I substitute for brioche rolls?
If brioche isn’t available, croissants or English muffins work wonderfully. Both add unique textures and flavors that complement the fillings and sauce beautifully.
Is there a vegetarian option for this recipe?
Absolutely! Simply omit the bacon or sausage and add sautéed mushrooms or spinach for a delicious vegetarian filling that pairs wonderfully with the Béarnaise sauce.
Can I use fresh herbs instead of dried tarragon?
Yes, fresh tarragon is actually preferred if you can find it, as it offers brighter and more delicate flavors. Use about three times the amount of fresh compared to dried.
How do I prevent the Béarnaise sauce from breaking?
Whisk constantly while slowly adding melted butter to eggs off direct heat. Avoid overheating by using a double boiler and gentle warmth to keep the sauce smooth and creamy.
Final Thoughts
You deserve a breakfast that feels like a celebration every morning, and this Breakfast Rolls Drizzled with Béarnaise Recipe delivers exactly that. It’s a harmonious blend of tender eggs, savory meat, soft bread, and refined sauce that will brighten up your day with every bite. Give yourself the treat of making this special recipe—it’s easier than it looks and promises big rewards on your plate and in your heart.
Print
Breakfast Rolls Drizzled with Béarnaise Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 rolls
- Category: Breakfast
- Method: Stovetop
- Cuisine: French-Inspired
- Diet: Vegetarian
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
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.
