Elvis’ Memphis Scramble Recipe

Time30m

Serves1

Three eggs scrambled with bacon, sausage, bell pepper, and grilled onion. Topped with pepper jack hollandaise | Served with grilled cornbread.

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Ingredients

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1
Cook the Meats
In a skillet over medium heat, cook the bacon until crispy. Remove and chop into pieces. In the same skillet, cook the sausage links until browned and cooked through. Remove and slice them.
2
Sauté Vegetables
In the same skillet, add bell pepper and onion. Sauté until they are soft and slightly caramelized, about 5-7 minutes.
3
Scramble the Eggs
In a bowl, whisk the eggs together. Pour them into the skillet with the sautéed vegetables and meats. Scramble until the eggs are fully cooked.
4
Prepare Pepper Jack Hollandaise
In a double boiler, whisk the egg yolks with lemon juice until they thicken. Gradually add melted butter while whisking continuously. Stir in the pepper jack cheese until melted and smooth. Season with salt and pepper.
5
Grill the Cornbread
While the eggs are cooking, grill the cornbread slice until golden brown on both sides.
6
Plate the Dish
Serve the scrambled eggs topped with pepper jack hollandaise alongside the grilled cornbread.