Hollandaise Ham Omelet
Submitted by: cindie haras
Prepared Hollandaise sauce mix flavors the egg mixture that's poured over pieces of ham and asparagus. Swiss cheese is added just before the omelet is flipped. It's served with the remaining sauce spooned on top.
Ingredients
- 1 package Hollandaise Sauce mix
- 1/2 cup milk
- 1/2 cup water
- 1/4 cup butter
- 4 oz. ham (cut into thin 1-inch strips)
- 1/2 cup fresh asparagus spears, cut into 1-inch diagonal pieces
- 1 tablespoon butter
- 6 eggs, beaten
- 3 slices Swiss cheese
- Salt and Pepper to taste
Save Recipe
Interact
Method
Cook Hollandaise sauce in medium saucepan over low heat as per package directions. Keep on simmer--very low temperature--stirring occasionally. In large non-stick omelet pan, over medium heat, saute ham and asparagus in butter for about five minutes. Meanwhile, in medium bowl, add eggs and 1 cup of the prepared hollandaise sauce. Beat together with a whisk. Pour egg mixture over ham and asparagus. Cook omelet until eggs are set. Cover surface with Swiss cheese slices. With a spatula, fold one side of the omelet over. Heat for another minute until cheese has melted. Season with salt and pepper. Serve at once with remaining hollandaise sauce poured on top of omelet.
Notes: I absolutely love Hollandaise sauce so I am always thinking of new ways to use this delicious sauce. This is an easy variation to the traditional eggs benedict. This is a great breakfast for Easter morning too.
Number of Servings: 3
Submitted by: cindie haras ( See all of cindie haras Recipes )
