Canadian Bacon Omelet with Hollandaise
Rich hollandaise, fresh herbs and hickory-smoked Canadian Bacon take this easy omelet recipe to the next level.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 (0.9 oz) packet | Dry Hollandaise Sauce Mix |
| 2 teaspoons | Minced Fresh Herbs, such as Tarragon, Parsley or Chives |
| 2 tablespoons | Butter, divided |
| 1 tablespoon | Yellow Onion, chopped |
| 1 | Garlic Clove, minced |
| 2 | Eggs |
Kosher salt and ground black pepper | |
| 1 slice | Jones Dairy Farm Canadian Bacon, chopped |
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Directions
-
Prepare hollandaise sauce mix according to package directions. Stir in herbs; reduce heat to low and keep warm.
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Melt 1 tablespoon butter in 10-inch nonstick skillet over medium heat. Add onion and garlic. Cook until vegetables are soft, about 2 minutes. Remove from skillet and set aside. Wipe skillet clean.
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Whisk eggs with pinch of kosher salt and black pepper. Melt remaining butter in skillet over medium high heat. Pour in eggs and cook for about 5 seconds. Lift cooked egg up around edges to allow uncooked egg to flow underneath, until omelet is set but top is still moist, about 2 minutes.
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Arrange vegetables and Canadian Bacon on one half of omelet and carefully fold over. Reduce heat to low and cook for additional 1 minute or until cooked through. Transfer omelet to a plate. Serve drizzled with hollandaise sauce and sprinkled with additional herbs, if desired.
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