Asparagus Omelette with Mock Hollandaise
Updated: Jul 17
When Mother's Day is coming up, kids often want to get into the kitchen to cook up breakfast in bed for their moms, so if you want to eat something besides cold cereal or toast and orange juice, here's a great recipe that's pretty easy for kids — and adults. The omelette is open-faced, so doesn't require any tricky flipping or folding and the hollandaise sauce is a quick and easy variation that avoids having to work with raw egg yolks and a double boiler. Most of all, cooking really builds confidence, because there's a tangible — and edible — result, and it's an important life skill. Teach your kids how to use the stove and knives safely and, before you know it, they'll be cooking more than just one day a year!
for the omelette:
5 asparagus spears
1 tablespoon water 1/4 teaspoon chipotle powder
1 teaspoon unsalted butter
Salt and pepper to taste
for the mock hollandaise:
1 tablespoon unsalted butter
1 tablespoon mayonnaise
1 teaspoon lemon juice
1/4 teaspoon fresh lemon zest
Pinch of salt
Fresh thyme leaves
First, trim the ends of the asparagus spears (hint: hold each end of the asparagus and bend gently; the end will naturally snap off at the perfect place, so no knives necessary!). Put a couple of tablespoons of water in a small sauté pan with the asparagus and bring to a simmer over medium-high heat; let the asparagus steam gently for a few minutes in the simmering water until just tender, then remove.
To make the omelette, whisk together the eggs, water, and chipotle powder. Melt one teaspoon of butter in a nonstick sauté pan over medium heat, then pour in the egg mixture. Allow to cook until the edges are completely set, then sprinkle a little salt and pepper over the top and cover with a lid until the center is set. Remove the omelette to a plate to serve, then toast the Panko breadcrumbs in the same pan for about 10 seconds until golden brown and set aside.
Next, make the mock hollandaise: melt the butter in the same small sauté pan over medium heat until it just begins to turn barely golden brown. Put the mayonnaise, lemon juice and lemon zest in a small bowl and pour in the warm melted butter, then whisk together until creamy. Add a pinch of salt (to your taste) and set aside.
Place the cooked asparagus spears over the plated omelette, pour the mock hollandaise sauce over the top and sprinkle with the toasted Panko breadcrumbs and garnish with some fresh thyme leaves.
• To trim asparagus without using a knife, hold each end of the asparagus and bend gently; the end will naturally snap off at the perfect place!
• The nice thing about this dish is that you really only need one small nonstick sauté pan (a 6" - 8" pan will do) to make each element and the whole thing can be ready in less than 10 minutes — easy peasy.
• Remember when I used sumac in my recipe for Fava Bean and Spring Pea Hummus? Sumac is delicious with eggs as well and would be a perfect addition to this dish!