Avocado Omelet Recipe
seared spinach, fontina, hollandaise, avocado, breakfast potatoes, toasted farm bread
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Ingredients
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For the Omelet
For the Hollandaise Sauce
For the Breakfast Potatoes
For Toasted Farm Bread
Method
For the Breakfast Potatoes
- 1
Prepare the Potatoes
Preheat your oven to 425°F (220°C). Wash and dice the potatoes into small cubes.
- 2
Season and Bake
In a bowl, toss the diced potatoes with olive oil, garlic powder, paprika, salt, and black pepper. Spread them on a baking sheet in a single layer and bake for 25-30 minutes, turning halfway through, until golden and crispy.
For the Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt the butter over low heat until it's completely melted. Keep warm.
- 4
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is thick and pale.
- 5
Cook the Sauce
Place the bowl over a pot of simmering water (double boiler). Gradually whisk in the melted butter until the sauce is creamy and thick. Season with salt and cayenne pepper to taste, then remove from heat.
For the Omelet
- 6
Sear the Spinach
Heat olive oil in a non-stick skillet over medium heat. Add the spinach and sauté until wilted. Season with salt and pepper, then remove from the skillet and set aside.
- 7
- 8
