BBBE Steak, Bacon and Hollandaise Sauce Omelet

Elevate your breakfast or brunch experience with this sumptuous Steak, Bacon, and Hollandaise Sauce Omelet. Packed with flavorful ingredients and a velvety hollandaise sauce, this omelet is a delightful indulgence for carnivore and flavor enthusiasts alike.

The combination of tender steak, crispy bacon, and the richness of hollandaise sauce creates a symphony of taste in every bite. With a straightforward preparation process, this recipe allows you to craft a restaurant-quality omelet right in your kitchen.

From the sizzle of the skillet to the velvety pour of the hollandaise, each step promises a delicious reward. Let’s dive into creating this savory masterpiece that’s sure to become a favorite on your breakfast table.

Ingredients:

Omelet:

• 8 oz Steak, thinly sliced, divided
• 3 strips of bacon, cooked and crumbled, divided
• 4 eggs
• 1 tbsp butter
• Salt and pepper to taste

Hollandaise Sauce:

• 1 egg yolk
• 4 tbsp butter, cubed
• 1 tbsp water
• 1/2 tbsp lemon juice
• Salt to taste

Instructions:

1. Prepare the Ingredients:

• Steak: Thinly slice the cooked steak into strips or bite-sized pieces.
• Bacon: Cook the bacon until crispy, then crumble it into small pieces.
• Eggs: Crack the eggs into a bowl and beat them lightly. Season with salt and pepper. Set aside.

2. Make the Hollandaise Sauce:

• Separate the egg yolk and place it in a small saucepan.
• Add water and lemon juice to the egg yolk and whisk until well combined.
• Place the saucepan over medium-low heat and add the cubed butter gradually while whisking continuously.
• Whisk the mixture constantly until the butter melts and the sauce thickens to a smooth consistency.
• Season with salt to taste and remove the saucepan from heat. Keep the Hollandaise sauce warm.

3. Prepare the Omelet:

• Heat a non-stick skillet over medium heat and add 1 tablespoon of butter.
• Once the butter has melted and is bubbling, pour the beaten eggs into the skillet.
• As the eggs start to set, gently push the edges towards the center while tilting the pan to allow the uncooked eggs to flow to the edges.

4. Cooking the Omelet:

• When the omelet is mostly set but still slightly runny on top, add half of the cooked steak and 2/3 bacon on one side of the omelet.

5. Assemble the Omelet:

• Carefully fold the other half of the omelet over the steak and bacon, creating a half-moon shape.
• Slide the omelet onto a plate and top with the remaining steak and bacon.

6. Serve:

• Spoon the warm Hollandaise sauce generously over the omelet.