The Nascar Recipe

Prepare proteins

If your sausage and bacon are not already cooked: cook breakfast sausage links in a skillet over medium heat 8–10 minutes, turning until evenly browned and cooked through. Cook bacon in a skillet or oven until crisp (approx. 8–12 minutes). Drain on paper towels. Slice each sausage link lengthwise to create flat patties and keep bacon whole or halved to fit the buns.

Toast buns

Split English muffins or brioche buns and spread each cut side lightly with butter (about 1 tbs total). Toast in a skillet or under a broiler until golden and just crisp, about 1–2 minutes per side. Keep warm.

Assemble sandwich layers

On the bottom half of each toasted muffin/bun, layer 2 slices of ham (folded if necessary), 2 halves of sausage (arranged to cover the surface), 2 slices of bacon (or cut to fit), then place 1 slice of American cheese on top of the hot proteins so it starts to melt. Season lightly with freshly ground black pepper (about 1/2 tsp per sandwich). Reserve top buns.

Set up a double boiler

Bring 1–2 inches of water to a simmer in a small saucepan. Use a heatproof bowl that sits on top of the pan without touching the water. Reduce heat so water simmers gently, not boiling vigorously.

Whisk yolks and lemon

In the heatproof bowl, whisk together 3 egg yolks, 1 tablespoon fresh lemon juice, and 1 teaspoon hot water until slightly thickened and pale, about 30–45 seconds.

Cook over gentle heat

Place the bowl over the simmering water and continue whisking constantly. Cook the yolks, whisking, until they thicken enough to coat the back of a spoon—about 2–3 minutes. Be careful that the bowl does not get too hot to avoid scrambling.

Incorporate butter

Remove bowl from heat briefly. Slowly drizzle in the 6 tablespoons of hot melted butter in a thin, steady stream while whisking constantly so the sauce emulsifies. If sauce becomes too thick, whisk in a few drops of warm water to loosen. Season with 1 teaspoon salt and 1/4 teaspoon smoked paprika (optional). Taste and adjust lemon or salt as needed. Keep warm (not hot) until ready to use.

Place assembled sandwiches on a warm plate. Spoon a generous 2–3 tablespoons (or more to taste) of warm hollandaise over the cheese and proteins on each sandwich so it drapes over the edges.

Top with the reserved toasted muffin/bun top. Garnish with chopped chives or parsley (about 1/2 tbs per sandwich) and a light sprinkle of black pepper if desired.

Serve immediately while hollandaise is warm. Enjoy!