Fresh Asparagus Omelette with Smoked Gouda and Hollandaise Sauce

The other day, I went to lunch with some friends and one of them ordered the most amazing omelette I had ever tasted.  So I recreated it.  And although it was a little more time intensive than I normally like, it got easier the second time around (I made it again a couple of days later for Lynnette).  I had to research how to make the perfect omelette and found a great blog that gave a step by step guide (http://confessionsofaplateaddict.blogspot.com/2011/12/how-to-make-best-omelette-you-will-ever.html) .  I also found an easy blender hollandaise sauce recipe.  In the end, I have made this as easy as I could for posterity's sake.  But I don't think you'll be disappointed in the amount of effort.  The Gouda and the asparagus with the omelette were amazing.  It really is one of the most delicious egg recipes I have ever had!


Fresh Asparagus Omelette with Smoked Gouda and Hollandaise Sauce


3 eggs
2 Tbsp. milk
salt and pepper to taste
2 Tbsp. butter
4-5 asparagus stalks
1 small tomato, diced
1/4-1/2 c. shredded smoked Gouda cheese
Hollandaise sauce (see recipe below)


To start off, steam your asparagus.  When the asparagus is tender, take it off the heat and set it aside.  Then make the hollandaise sauce and set it aside.  You will want to keep it warm if you can.  I kept mine on the stove top, where I had heat from my steaming asparagus and then my cooking omelette.
In a small bowl, beat the eggs with a wire whisk.  You will want to beat them for a couple of minutes, until they are very frothy.  Add the milk and salt and pepper to taste.  Melt the butter in your pan.  Add the tomatoes and cook them for a couple of minutes, or until slightly tender.  Then pour in your egg, over the top of the tomatoes.  For instructions on how to cook the omelette (there is no shame in not knowing, I had to research like crazy) read the above link, or this one helped, too: http://culinaryarts.about.com/od/eggsdairy/r/omelet.htm

So, according to those lovely directions, cook the omelette.  When the omelette is close to being done, place the steamed asparagus on one side and then sprinkle the gouda over the entire thing.  Let it cook for a few more minutes.  You may want to put a lid on the pan to help the gouda melt.  I didn't.  But, it might have helped my cheese to melt a little better.  Fold the omelette in half, over the top of the asparagus and put it on a plate.  Pour the hollandaise sauce over the top of the whole thing.  Then sit back, (finally) relax and enjoy the fruits of all that hard work!



Easy Blender Hollandaise Sauce
adapted from: http://simplyrecipes.com/recipes/easy_blender_hollandaise_sauce/


3 egg yolks
pinch of chili powder
1 Tbsp. fresh lemon juice
1/2 tsp. salt
8 Tbsp. unsalted butter
1/2 c. warm water


Melt the butter in a small saucepan.  Try not to let it boil.  Put the egg yolks, chili powder, lemon juice and salt in the blender and mix it at a medium high speed until it lightens in color, about 30 seconds.  Turn the blender to its lowest setting and slowly add in the melted butter.  Continue to blend for a couple more seconds after the butter is all incorporated.  If you want yours a little thinner, add the warm water and blend it again.  It should taste buttery, lemony and a little bit salty.  If you need to add a little more lemon or a little more salt, just blend it well after you add it.  (The link gives more detail on the creaminess and flavor, if you are interested)  

Monsters

This recipe could also be called German Pancakes (at least I think it is the same thing). Dustin grew up calling it Monsters, and we now all call it Monsters in our household. I think it is because it puffs up in the oven as you cook it. The kids love it though, and it is about the only way I can get some of my children to eat something eggy (I'm pretty sure that is a word, even though my spell check tells me it is not :).

Monsters

by: Lana

6 eggs

1 c. flour

1 tsp. salt

1 c. milk

6 Tbsp. butter (I only use about 3-4 Tbsp and I use the margarine spread stuff. It is easier to spread than a stick of butter)

In a large bowl beat the eggs. Add the flour, salt and milk and stir until combined. FYI, there is always chunks after I stir this up, and it comes out fine in the end. The chunks actually rise up to the top while it is baking and make a nice little crust-like top. In a 9X13 pan, spread the butter around and cover the bottom as best as you can. Pour the egg mixture in and bake at 400 degrees for 15-20 minutes or until it has puffed up. I didn't get a good picture of the puffs, because it deflates pretty quickly after you take it out. But know that it will really puff up high before it is done. Serve it with powdered sugar, syrup or jam.

Primavera Risotto Nests with Fried Eggs

This recipe is (slightly adapted) from Bon Appetit, a food magazine that I have a subscription to (thanks Carolyn). It has really yummy recipes with fancy names, like this one. Almost so fancy that I feel it will taste exotic. This recipe surprised me by how great the flavors blended together and how it didn't taste super exotic or foreign, just wonderful. I was also starving by the time I ate it so that may have helped by how wonderful it was. The rice mixture would have been really good alone, but honestly adding the fried egg on top is what made this recipe so so good!

One thing that may keep me from making it often is the time it took. It takes a lot of stirring by the oven so you need to have all of the ingredients prepped beforehand so you can just dump them in when it calls for them. I'm thinking that I could just cook the arborio rice in the rice cooker with the other ingredients and it might come out the same. I'll have to try it; that would cut down on the time significantly. But seriously, you need to try this recipe when you have a day where you just want to cook something different and yummy!

Primavera Risotto Nests with Fried Eggs

Ingredients:

4 T. (1/2 stick) butter, divided

2 c. chopped button mushrooms (I omitted these, I'm not a fan.)

3/4 c. chopped onion

3 garlic cloves, minced

2 c. arborio rice

3 1/2 c. vegetable broth, divided (it originally called for 1/2 c. dry white wine, but since we don't drink alcohol I used all broth. I also used chicken instead of vegetable broth.)

3/4 c. 1/3-inch cubes carrots

2 c. diced trimmed asparagus

3 c. (or more) of water

1 c. Parmesan cheese plus additional for serving

1/2 c. shelled fresh peas or thawed frozen peas

1/4 c. chopped fresh Italian parsley

1 T. olive oil plus additional for drizzling (we didn't drizzle but it might be good)

4 large eggs

Melt 1 T butter in med. skillet over med./high heat. Ad mushrooms; sauté until tender, about 5 minutes. Season mushrooms with salt and pepper. Set aside.

Melt 3 T butter in large pot over med./high heat. Add onion; sauté until beginning to soften. 5 minutes. Add garlic; stir 1 minute. Add rice and stir until translucent at edges, 5 minutes. Add 1/2 c. broth. Stir until liquid is absorbed, 1 minute. Add 1 c. broth. Simmer until broth is absorbed, stirring often, 3-4 minutes. Add carrots, asparagus, and 1 c. broth. Simmer until liquid is absorbed, stirring often, 5-6 minutes. continue to add remaining broth, then water, 1 c. at a time, until rice is just tender and mixture is creamy, stirring often and letting almost all liquid be absorbed after each addition, about 25 minutes total.

Stir 1 c. cheese, peas, parsley, and mushrooms into risotto. Season to taste with salt and pepper.

Heat 1 T. oil in large skillet over med./high heat. Cook eggs, without turning, until whites are cooked through and yolks are cooked to desired doneness.

Put rice on plate and use a spoon to make hollow in top of each mound. Top each with egg; drizzle with oil. Serve with additional cheese if desired.

-Now I was fooled by the proportions because it says that this was 4 servings. For us, this was probably double that. It made a lot of food. Also, we both wanted two eggs per dish so keep that in mind too. Oh, but this dish was so good! Let me know if you try it!

Breakfast Pizza

This a great idea if you want to switch things up for breakfast. It's super easy and fairly quick. Matt makes this for me many mornings and we can do it before we have to leave for work. It also makes great leftovers; just reheat and serve.

Ingredients:

2 cans Pillsbury croissants or biscuits

6 eggs

.75-1 lb. ground breakfast sausage (cooked and drained)

1 bag of hash browns

shredded cheddar cheese

Directions:

1- Flatten biscuits or croissants onto a large cookie sheet and press edges together to form a pizza-like crust.

2- Whisk eggs together in a small bowl and pour over crust.

3- Sprinkle hash browns, sausage, and desired amount of cheese over eggs.

4- Bake at 375 for 20 minutes, or until edges of crust are golden brown and eggs at center are cooked.

5- If you're like me and love sweetness in the morning, serve with syrup:)

Serves 5 adults easily with many leftovers.