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This elevated breakfast dish transforms simple eggs into a gourmet experience. Fluffy, tender omelets are stuffed with sweet lump crab meat, fresh shallots, and sharp smoked Gouda cheese. The real star, however, is the Tasso Hollandaise: a classic emulsion enriched with spicy, smoked pork tasso ham that adds a deep, savory kick. The combination of sweet seafood, creamy sauce, and smoky spice creates a complex flavor profile perfect for a special weekend brunch or a romantic morning in. It requires careful technique but rewards you with a restaurant-quality meal that feels indulgent yet comforting.
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Crab Meat Omelet With Tasso Hollandaise
Description
This elevated breakfast dish transforms simple eggs into a gourmet experience. Fluffy, tender omelets are stuffed with sweet lump crab meat, fresh shallots, and sharp smoked Gouda cheese. The real star, however, is the Tasso Hollandaise: a classic emulsion enriched with spicy, smoked pork tasso ham that adds a deep, savory kick. The combination of sweet seafood, creamy sauce, and smoky spice creates a complex flavor profile perfect for a special weekend brunch or a romantic morning in. It requires careful technique but rewards you with a restaurant-quality meal that feels indulgent yet comforting.Ingredients
Directions
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In a medium bowl, gently combine the crab meat, minced shallots, and chopped green onions.
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Season the crab mixture lightly with salt and pepper; set aside.
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In a large bowl, whisk together the 8 whole eggs and heavy cream until just combined.
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Season the egg mixture with salt and pepper.
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Place a 6-inch non-stick saut&# 195;© pan over medium heat and add 1 tablespoon of butter.
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Once the butter foams and melts, pour in about one-quarter of the beaten egg mixture (approx. 2 eggs).
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Using a rubber spatula, gently pull the cooked egg away from the edges, allowing uncooked egg to flow into the gaps.
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When the bottom is set but the top is still slightly wet, sprinkle 1/4 cup of the crab mixture and 1/4 cup of grated smoked Gouda over one half of the omelet.
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Tap the handle of the pan against the burner edge to loosen the omelet, then fold it in half.
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Slide the finished omelet onto a warm plate and cover with foil to keep warm.
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Repeat the cooking process with the remaining eggs, butter, crab mixture, and cheese to make 4 omelets.
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While the omelets cook, set a stainless steel bowl over a pot of simmering water (double boiler), ensuring the bowl does not touch the water.
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Whisk the 2 egg yolks, lemon juice, Tabasco, and 2 teaspoons of water in the bowl until pale and slightly thickened.
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Season the yolk mixture with salt and pepper.
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Remove the bowl from the heat and, while whisking vigorously, slowly drizzle in the melted butter, one teaspoon at a time, until the sauce thickens and emulsifies.
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Fold the finely chopped tasso ham into the finished hollandaise sauce.
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Spoon the Tasso Hollandaise generously over each crab omelet.
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Garnish with additional chopped green onions and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 98.7kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 80.6mg27%
- Sodium 329.1mg14%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 20.4g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
breakfast, brunch, crab, crab omelet, eggs, hollandaise, lunch, omelet, seafood, smoked gouda, tasso, tasso hollandaise, weekend breakfast, indulgent, gourmet
