Ingredients
-
-
6
-
2
-
1/2
-
1/2
-
2
-
8 - 10
-
-
2
-
1 - 2
-
-
-
-
-
Directions
Asparagus Omelet W/Shrimp Hollandaise Sauce (For Andi)
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Steps
|
1
Done
|
For Sauce - Place Egg Yolks, Lemon Juice & Pepper in Blender Container & Blend Till Lemon-Colored. |
|
2
Done
|
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
Done
|
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
Done
|
Pour in Half the Egg Mixture & Cook, Lifting the Edge of the Omelet to Let the Egg Mixture Run Onto the Pan. |
|
5
Done
|
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
Done
|
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
Done
|
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. |
