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.
