If you’re in the mood for a brunch that truly feels like a celebration, you absolutely have to try Breakfast Rolls Drizzled With Béarnaise. Imagine flaky golden puff pastry wrapped around pillowy scrambled eggs, smoky bacon, and melting Gruyère, all crowned with a rich, velvety Béarnaise sauce that’s fragrant with fresh tarragon. Every bite is a blend of comforting, familiar breakfast flavors and the kind of elegance you expect from a bistro brunch. This delicious recipe is both accessible and impressive—and destined to become your new favorite weekend treat.

Breakfast Rolls Drizzled With Béarnaise Recipe - Recipe Image

Ingredients You’ll Need

These Breakfast Rolls Drizzled With Béarnaise are all about simplicity meeting decadence. Each component is carefully chosen to build layers of flavor, texture, and that irresistible golden color. Here’s how each ingredient works its magic:

Puff pastry sheet (thawed): The ultimate shortcut for a perfectly crisp, flaky shell that makes any filling feel special.
Cooked bacon (chopped): Salty, smoky bites tucked inside boost the savory profile and add a satisfying chew.
Large eggs (scrambled softly): The creamy centerpiece—soft scrambled eggs keep the filling luscious and moist.
Shredded Gruyère or Swiss cheese: Melts into every nook for nutty richness that pairs gorgeously with the eggs and bacon.
Chopped chives: A subtle pop of freshness and color that keeps things lively and bright.
Butter (for eggs): Ensures the softest, creamiest scramble, setting the tone for an indulgent bite.
Egg (beaten, for egg wash): Brushed on top, this guarantees a bronzed, bakery-style finish.
White wine vinegar: Adds tang in the Béarnaise, balancing the richness with subtle acidity.
Lemon juice: Brightens the Béarnaise and makes every flavor pop.
Minced shallot: Gently sweet and aromatic—an essential for classic Béarnaise.
Fresh tarragon: The hero herb for Béarnaise, infusing the sauce with its distinctive, gently aniseed character.
Egg yolks: The magic behind that silky, creamy Béarnaise texture.
Unsalted butter (melted): Slowly emulsified, it transforms the Béarnaise into a velvety, spoonable sauce.
Salt and pepper: Season both the rolls and the sauce to bring their flavors into perfect harmony.

How to Make Breakfast Rolls Drizzled With Béarnaise

Step 1: Prep Your Puff Pastry

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. On a lightly floured surface, gently roll out your thawed puff pastry. Cut the pastry into four even squares—these will be the cozy wrappers for your breakfast magic. Keep the pastry chilled until you’re ready to fill to guarantee maximum flakiness.

Step 2: Make the Creamiest Scrambled Eggs

In a small skillet over medium heat, melt 1 tablespoon of butter. Crack four large eggs into a bowl, whisk lightly, then pour into the skillet. Stir gently and constantly so the curds stay soft and luscious. Pull them off the heat just before they’re fully set—the residual heat will do the rest, keeping your eggs tender and not rubbery.

Step 3: Assemble Your Rolls

Spoon the softly scrambled eggs into the center of each puff pastry square. Scatter the chopped bacon over the eggs, followed by a generous sprinkle of Gruyère or Swiss cheese. Finish with a few bright chives for color and freshness. Fold the pastry corners toward the center and pinch to seal, creating either a neat roll or a rustic little bundle depending on your style. Brush the tops with beaten egg to ensure that glossy, golden finish.

Step 4: Bake Until Golden Perfection

Place your assembled rolls on the prepared baking sheet, leaving space between them for that glorious puff. Bake for 18 to 22 minutes, or until puffed and deeply golden brown. The aroma alone will have everyone circling the kitchen, eager for their first bite!

Step 5: Prepare the Béarnaise Sauce

While the breakfast rolls bake, it’s time to make the star of the show. In a small saucepan, combine the white wine vinegar, lemon juice, minced shallot, and half the tarragon. Bring to a simmer and reduce until about 1 tablespoon of liquid remains—this intensifies all the flavors. Strain and allow to cool slightly. In a double boiler, whisk egg yolks with the vinegar reduction until they thicken. Slowly drizzle in your melted butter, whisking constantly until silky and fully emulsified. Stir in the rest of the tarragon, seasoning with salt and pepper. It’s a labor of love but transforms your breakfast rolls into pure decadence.

Step 6: Drizzle and Serve

Once your rolls are baked to golden perfection, remove them from the oven and cool slightly. Spoon or drizzle the warm Béarnaise generously over each roll just before serving. Watch how it tumbles into every flaky crevice—this is where your breakfast dreams come true.

How to Serve Breakfast Rolls Drizzled With Béarnaise

Garnishes

Sprinkle your Breakfast Rolls Drizzled With Béarnaise with a bit of extra chopped chives and a scatter of fresh tarragon leaves right before serving. For a little texture and color, a dusting of cracked black pepper or even a light zesting of lemon brightens up each plate beautifully.

Side Dishes

Pair these luscious rolls with a crisp, light salad tossed in a delicate vinaigrette to contrast the richness. Roasted tomatoes or simple steamed asparagus make lovely companions, their freshness providing balance and a pop of color alongside your Breakfast Rolls Drizzled With Béarnaise.

Creative Ways to Present

For a showstopper brunch, serve each Breakfast Roll Drizzled With Béarnaise on individual plates, artistically drizzling the sauce in swoops and swirls. Garnish with edible flowers or microgreens for a bistro-quality presentation. You can even cut the rolls in halves or quarters for an elegant canapé tray at a festive gathering.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any leftovers, let your Breakfast Rolls Drizzled With Béarnaise cool completely. Store them in an airtight container in the fridge for up to two days. Keep the Béarnaise sauce in a separate container to maintain its silky texture.

Freezing

The rolls themselves freeze beautifully! Wrap each baked, cooled roll tightly in plastic wrap and then in foil. Freeze for up to a month—just remember to make fresh Béarnaise when you plan to serve them for best results.

Reheating

To reheat, place the rolls on a baking sheet in a 325°F oven for about 10 minutes, or until warmed through and the pastry crisps back up. Gently rewarm the Béarnaise over low, whisking constantly, or give it a quick zap in the microwave at low power, stirring between intervals to avoid curdling.

FAQs

Can I use store-bought Hollandaise instead of Béarnaise?

Absolutely! While Béarnaise has that signature tarragon flavor, a good-quality store-bought Hollandaise makes a lovely shortcut. If you have fresh tarragon, stir some in for a Béarnaise-inspired finish.

Can I make these rolls vegetarian?

Definitely! Simply use your favorite plant-based bacon or sausage, or choose sautéed mushrooms for a savory filling that keeps everything just as tasty and satisfying.

Can I prepare any parts in advance?

Yes, you can prep the rolls (without baking) and refrigerate them, covered, overnight. Assemble fully, then just pop them in the oven in the morning. It’s ideal for stress-free brunch hosting.

Is Béarnaise sauce difficult to make?

Not at all! Béarnaise sounds fancy, but as long as you whisk constantly and pour the butter in slowly, you’ll end up with a lush, creamy sauce. Take it slow and you’ll be amazed at the results—or have a store-bought backup, just in case.

What makes these rolls perfect for brunch?

The combination of buttery pastry, rich eggs, melty cheese, and that luscious Béarnaise turns simple ingredients into something you’d happily serve to friends and family on a special morning. Breakfast Rolls Drizzled With Béarnaise are both indulgent and approachable—sure to earn rave reviews!

Final Thoughts

If your brunch routine is ready for something unforgettable, Breakfast Rolls Drizzled With Béarnaise are the recipe that will make you look like a chef—even if you’re still in your pajamas. Give them a try, and don’t be surprised if these become your new weekend tradition!

Breakfast Rolls Drizzled With Béarnaise Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 breakfast rolls 1x
Diet: Non-Vegetarian

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Description

These Breakfast Rolls Drizzled With Béarnaise are a delightful combination of fluffy scrambled eggs, crispy bacon, and gooey cheese wrapped in puff pastry and topped with a luxurious homemade Béarnaise sauce. Perfect for a special brunch or breakfast treat!

Ingredients

Scale

Main Ingredients:

1 sheet puff pastry (thawed)
4 slices cooked bacon (chopped)
4 large eggs (scrambled softly)
1/2 cup shredded Gruyère or Swiss cheese
2 tablespoons chopped chives
1 tablespoon butter (for eggs)
1 egg (beaten, for egg wash)

Béarnaise Sauce:

2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 tablespoon minced shallot
1 tablespoon chopped fresh tarragon (divided)
3 egg yolks
1/2 cup unsalted butter (melted)
Salt and pepper to taste

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Instructions

Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
Prepare the pastry: Roll out the puff pastry on a lightly floured surface and cut into 4 squares.
Cook the eggs: In a skillet, melt butter and gently scramble the eggs until just set.
Assemble the rolls: Divide the scrambled eggs onto the center of each puff pastry square. Top with bacon, cheese, and chives. Fold the corners toward the center, pinch to seal, and brush with egg wash.
Bake: Bake for 18–22 minutes until puffed and golden brown.
Make the Béarnaise sauce: Combine vinegar, lemon juice, shallot, and half of the tarragon in a saucepan. Reduce, strain, and cool. Whisk egg yolks with reduction over simmering water, then gradually whisk in melted butter. Stir in remaining tarragon, season, and set aside.
Drizzle and serve: Drizzle warm Béarnaise sauce over the baked rolls before serving.