Brunch Lasagna

Preparation

• Crepes

  • In a bowl, whisk together the eggs, flour and salt. Add the water and whisk until smooth. If the mixture is too liquid, add a small amount of flour.
  • Heat an 8-inch (20 cm) non-stick skillet over medium-high heat. Once the skillet is hot, brush with butter.
  • For each crepe, pour about ¼ cup (60 ml) of the batter in the centre of the skillet. Tilt the skillet from side to side to spread the batter evenly to cover the bottom of the skillet. Once bubbles start to form on the surface and the edge of the crepe easily comes away from the skillet, after about 1 minute, flip the crepe over using a spatula. Cook for another 30 seconds and remove from the skillet. Set aside on a plate.

• Toppings

  • In a large non-stick skillet over medium-high heat, cook the sausage meat, breaking it up with a wooden spoon. Set aside on another plate.
  • In the same skillet, cook the bell pepper until starting to brown. Set aside with the sausage meat. Clean out the skillet.
  • In another bowl, whisk the eggs. Season with salt and pepper.
  • In the clean skillet over medium heat, melt the butter. Pour in the eggs and cook, stirring constantly with a wooden spoon or a spatula, for 3 minutes or until just cooked. Remove from the heat. Adjust the seasoning.

• Hollandaise Sauce

  • In a bowl ready for a double boiler, off the heat, whisk together the water, vinegar and egg yolks. Place over a pot of simmering water and whisk until the texture becomes thick and frothy. Do not overcook the mixture so as not to scramble the egg yolks.
  • Remove the bowl from the double boiler. Off the heat, drizzle in the melted butter, whisking constantly. Season with salt and pepper. Cover with plastic wrap directly on the surface of the sauce. Keep warm.

• Assembly

  • With the rack in the middle position, preheat the oven to 350°F (180°C).
  • In a 13 x 9-inch (33 x 23 cm) baking dish, place two crepes side-by-side. Cover with ½ cup (125 ml) of the hollandaise. Add half of the broccoli, sausage meat, bell pepper, bacon and eggs. Sprinkle with 1 cup (100 g) of the cheese. Repeat this step, then finish off with 2 crepes and the remaining cheese. Reserve the remaining hollandaise sauce for serving.
  • Bake for 20 minutes. Broil for 2 to 3 minutes or until the cheese is golden.
  • Serve the brunch lasagna on plates. Drizzle with the remaining hollandaise to taste and sprinkle with chives.