Description
A sophisticated-feeling brunch in just 15 minutes: tender, fluffy eggs folded around crisp asparagus, all crowned with a silky, shortcut “hollandaise.” A sprinkle of crunchy panko and fresh thyme elevates this elegant yet effortless meal.
Ingredients
Scale
For the Asparagus Omelette:
- 5 spears Asparagus (Trimmed and cut into 1″ pieces)
- 2 large Eggs
- 1 Tbsp Water (Steams the omelette for extra tenderness)
- 1/4 tsp Chipotle powder (Optional for a smoky kick)
- 1 tsp Unsalted butter (For cooking)
- To taste Salt & black pepper
For the Mock Hollandaise:
- 1 Tbsp Unsalted butter (melted)
- 1 Tbsp Mayonnaise (Emulsifies the sauce)
- 1 tsp Lemon juice (Freshly squeezed)
- 1/4 tsp Lemon zest
- Pinch Salt
For the Garnish:
- Panko breadcrumbs (Optional toasted for crunch)
- Fresh thyme leaves (Optional for herbaceous finish)
Instructions
Make the Mock Hollandaise:
- In a small bowl, whisk together melted butter, mayonnaise, lemon juice, lemon zest, and a pinch of salt until smooth. Set aside (or warm 5–10 sec in microwave).
Prep the Asparagus:
- Snap or trim woody ends from asparagus. Cut spears into 1″ pieces.
Cook the Asparagus:
- In a nonstick skillet over medium heat, melt 1 tsp butter.
- Add asparagus and sauté 3–4 min until bright green and tender-crisp. Remove and set aside.
Whisk the Eggs:
- In a medium bowl, whisk eggs, water, chipotle powder (if using), salt, and pepper for 30 sec until frothy.
Cook the Omelette:
- Wipe skillet clean, reduce heat to medium-low, and melt remaining butter.
- Pour in eggs; let set undisturbed 1–2 min until edges firm.
- Gently pull edges toward center, tilting skillet to let uncooked egg flow underneath. Repeat until mostly set.
Fill & Fold:
- Scatter asparagus pieces over one half of the omelette.
- Fold the other half over and cook 30 sec more.
Serve:
- Slide omelette onto a plate. Drizzle generously with mock hollandaise.
- Garnish with toasted panko and fresh thyme, if desired. Serve immediately.
Notes
-
Egg Trick: The water in the egg mixture creates steam, yielding a tender, fluffy omelette.
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Make-Ahead Sauce: Mock hollandaise can be mixed up to 1 day ahead; keep chilled and whisk before using.
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Variations: Swap asparagus for spinach or mushrooms; add grated cheese to the eggs for extra richness.
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Garnish Ideas: Crisp prosciutto, sliced avocado, or thinly sliced radish add flair.
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Equipment Tip: Use a lid briefly to help set the top if you prefer an evenly cooked surface.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Cuisine: American, French-inspired
Nutrition
- Calories: 365
