Asparagus Omelet W/Shrimp Hollandaise Sauce (For Andi)

“This recipe has been posted for Andi of LMF & her garden-rich supply of asparagus. I found it in THE BEST OF COOKING by Arne Kruger & Annette Wolter & immediately thot of her. This is worthy of a spec breakfast or brunch occasion, but can also be served as a main dish when combined w/a green salad. I esp want to thank *PaulaG* for her kind permission to include her Blender Hollandaise Sauce as part of this recipe. It was so perfect for it! *Enjoy*”
READY IN:
30mins
SERVES:
4
YIELD:
4 Split Omelet Portions
UNITS:
US

Ingredients Nutrition

Directions

  1. FOR SAUCE - Place egg yolks, lemon juice & pepper in blender container & blend till lemon-colored.
  2. Turn blender to high & very slowly add butter. Blend till thick (about 30 seconds). Pour sauce into top of a dbl boiler, stir in baby shrimp & set aside.
  3. FOR OMELETS - Whisk eggs w/water, salt & pepper till well-mixed. Melt 1 tbsp butter in an omelet pan or suitable non-stick skillet.
  4. Pour in half the egg mixture & cook, lifting the edge of the omelet to let the egg mixture run onto the pan.
  5. When the omelet is well-set, gently slide the omelet onto a plate, place 4-5 asparagus spears in the center, fold over & keep warm while you prepare the 2nd omelet in the same way. (Secure omelets w/a wooden cocktail pick as desired).
  6. TO SERVE - Heat shrimp hollandaise sauce slowly in top of dbl boiler over hot water, spoon sauce over omelets, sprinkle w/parsley if using & serve immediately.
  7. NOTE - My only issue w/this recipe was the yield. These are lrg omelets & the recipe stated it served 2. However, if you serve w/bread, fruit or other breakfast/brunch item, this recipe definitely serves 4 IMO.

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