Looking for a showstopper brunch dish that feels both indulgent and delightfully homemade? Savory Breakfast Rolls Drizzled With Béarnaise is exactly what your table has been missing—crispy, golden puff pastry filled with creamy eggs, smoky bacon, and melty Gruyère, all crowned with a silky, herby béarnaise sauce. Each bite is a little celebration of French flair and cozy home cooking, guaranteed to wow your family or guests and turn an ordinary morning into something utterly memorable.

Savory Breakfast Rolls Drizzled With Béarnaise Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about Savory Breakfast Rolls Drizzled With Béarnaise is how approachable the ingredients are. Each one layers in its own special touch, whether it’s the flaky pastry, rich eggs, or the decadent homemade sauce that pulls everything together with a burst of flavor and color.

Puff pastry sheet (1, thawed): The secret to that irresistible golden crunch—be sure to keep it chilled until ready to use for maximum puff.
Large eggs (4, scrambled soft): Creamy, tender eggs make for a lush and protein-packed filling.
Bacon or breakfast sausage (4 slices, cooked and chopped): Adds smoky, savory depth—feel free to substitute with a vegetarian option if desired.
Shredded Gruyère or sharp cheddar (1/2 cup): Brings melty, rich flavor with just the right tug of sharpness.
Fresh chives (1 tablespoon, chopped): Little flecks of green that add freshness and a hint of oniony zing.
Salt and pepper (to taste): For seasoning the filling perfectly to your palate.
Milk or cream (1 tablespoon, for egg wash): Blended with a beaten egg for a shiny, golden finish on your rolls.
White wine vinegar (2 tablespoons): Forms the tangy backbone of the béarnaise sauce reduction.
Dry white wine (2 tablespoons): Deepens the aromatic notes of the sauce.
Shallots (1 tablespoon, minced): Delicate sweetness that mingles beautifully in the béarnaise.
Fresh tarragon (1 tablespoon, chopped): Essential for classic béarnaise—its anise-like flavor truly shines in the sauce.
Egg yolks (3): The key to making your sauce rich, velvety, and oh-so-luxurious.
Unsalted butter (1/2 cup, melted and warm): Emulsifies into the egg mixture for a luscious, glossy finish.
Salt and pepper (to taste): Rounds out and heightens all the flavors in the sauce.

How to Make Savory Breakfast Rolls Drizzled With Béarnaise

Step 1: Prep Your Puff Pastry

Preheat your oven to 400°F and line a baking sheet with parchment paper—this helps guarantee an easy release and fuss-free cleanup. On a lightly floured surface, gently roll out the puff pastry just a touch and cut it into 4 even squares. Keeping the pastry cold at this stage is your best friend for those gloriously flaky layers!

Step 2: Make the Savory Filling

In a roomy mixing bowl, fold together those fluffy, soft scrambled eggs with your crispy bacon or sausage, shredded cheese, fresh chives, and a sprinkle of salt and pepper. You want everything well combined but still tender, so don’t overmix—this filling is the core of that iconic, cozy bite in each Savory Breakfast Roll Drizzled With Béarnaise.

Step 3: Assemble and Shape the Rolls

Spoon the luscious egg mixture right into the center of each pastry square. Now, fold the corners up and over the filling to form neat bundles or rolls, pinching the edges gently to seal in all that goodness. Each roll should look plump and pillowy, ready to puff up even more in the oven.

Step 4: Egg Wash and Bake

Whisk together a tablespoon of milk or cream with a cracked egg for the ultimate golden glaze. Brush each roll generously with your egg wash and arrange them on the prepared baking sheet. Slide them into the oven for 18 to 22 minutes until beautifully puffed and gleaming with a deep golden hue.

Step 5: Prepare the Béarnaise Sauce

While the rolls bake, set your sights on that dreamy sauce. In a small saucepan, combine the white wine vinegar, white wine, minced shallots, and half the tarragon. Simmer over medium heat until the liquid reduces to about 2 tablespoons, then strain out the solids and let it cool just slightly. In a heatproof bowl over a pot of barely simmering water, whisk together the egg yolks and the aromatic reduction, stirring constantly until thick and creamy. Gradually stream in the melted butter, whisking all the while, and finish by stirring in the rest of the tarragon, plus salt and pepper. If it thickens too much or separates, don’t fret—a dot of hot water and vigorous whisking will bring it right back.

Step 6: Serve It Up!

As soon as those rolls come out of the oven, transfer them to plates while they’re piping hot. Spoon your freshly made béarnaise sauce over the tops, letting every little crevice get coated. Your Savory Breakfast Rolls Drizzled With Béarnaise are ready to steal the show!

How to Serve Savory Breakfast Rolls Drizzled With Béarnaise

Garnishes

A simple scatter of fresh chives or extra chopped tarragon is all it takes to add a pop of color and a zippy, garden-fresh finish. For an added flair, a mite of cracked black pepper or a sprinkle of smoked paprika will make your Savory Breakfast Rolls Drizzled With Béarnaise feel five-star fancy.

Side Dishes

Make this brunch a full-on event with a light arugula salad tossed in lemon vinaigrette, roasted baby potatoes, or a platter of fresh fruit. These sides complement the richness of the rolls and béarnaise without overwhelming their delicate flavors.

Creative Ways to Present

Stack the rolls high on a rustic wooden board, drizzle with béarnaise at the table for a little wow-factor, or serve individual portions in mini cast iron skillets for maximum coziness. However you serve them, Savory Breakfast Rolls Drizzled With Béarnaise are certain to make you the star of brunch.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, wrap the rolls tightly in plastic or foil and store them in an airtight container in the fridge. They’ll be delicious for up to two days, though their crispiness is best enjoyed sooner rather than later.

Freezing

To freeze, let your Savory Breakfast Rolls Drizzled With Béarnaise cool completely, then arrange them in a single layer in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating. While the béarnaise sauce is best made fresh, you can prep the rolls ahead and make the sauce just before serving.

Reheating

Pop the rolls in a 350°F oven for about 10 minutes or until heated through and crisp again—avoid the microwave for best texture. Rewarm any leftover béarnaise over very low heat, whisking vigorously, or use a double boiler for extra care.

FAQs

Can I make the filling the night before?

Absolutely! Simply scramble your eggs, mix in the bacon, cheese, and chives, and store it tightly covered in the fridge. This makes assembling your Savory Breakfast Rolls Drizzled With Béarnaise extra speedy in the morning.

What if my béarnaise sauce breaks?

Don’t panic—a separated sauce can often be rescued by whisking in a teaspoon of hot water. Go slow and whisk vigorously until it comes back together.

Is there a vegetarian version?

You can easily omit the meat or use sautéed mushrooms, spinach, or your favorite plant-based sausages for a wonderful vegetarian filling. Béarnaise sauce is already meat-free and just as magical.

Can I use store-bought béarnaise sauce?

While homemade really makes a difference, a high-quality store-bought béarnaise will work in a pinch, especially if you’re short on time—just warm gently before drizzling over your Savory Breakfast Rolls Drizzled With Béarnaise.

Can I double the recipe for a crowd?

Definitely! This recipe is super easy to scale up. Prepare in batches or put together a big tray—it’s a real crowd-pleaser that disappears fast at brunch parties.

Final Thoughts

If you’re craving a brunch dish that dazzles both your tastebuds and your guests, you absolutely must try Savory Breakfast Rolls Drizzled With Béarnaise. They’re a brilliant mix of classic comfort and restaurant-worthy flair, and I have a feeling they’ll quickly become a favorite in your home, too. Happy baking!

Savory Breakfast Rolls Drizzled With Béarnaise Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 9 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in these delectable savory breakfast rolls filled with soft scrambled eggs, bacon or sausage, and cheese, then drizzled with a rich Béarnaise sauce. Perfect for a gourmet brunch or a special morning treat.

Ingredients

Scale

Puff Pastry:

1 sheet puff pastry, thawed

Filling:

4 large eggs, scrambled soft
4 slices cooked bacon or breakfast sausage links, chopped
1/2 cup shredded Gruyère or sharp cheddar cheese
1 tablespoon chopped fresh chives
Salt and pepper to taste
1 tablespoon milk or cream (for egg wash)

Béarnaise Sauce:

2 tablespoons white wine vinegar
2 tablespoons dry white wine
1 tablespoon minced shallots
1 tablespoon chopped fresh tarragon
3 egg yolks
1/2 cup unsalted butter, melted and warm
Salt and pepper to taste

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Instructions

Prepare the Rolls: Preheat oven to 400°F. Roll out puff pastry, cut into squares. Mix scrambled eggs, bacon/sausage, cheese, chives, salt, and pepper. Fill pastry squares, fold, seal, brush with egg, bake 18–22 mins.
Make the Béarnaise Sauce: Combine vinegar, wine, shallots, half tarragon. Simmer, strain, cool. Whisk egg yolks and reduction over double boiler. Slowly whisk in butter. Add remaining tarragon, season.
Serve: Drizzle warm rolls with Béarnaise sauce.