White Crab & Tomato Omelette Recipe
Hollandaise, chive, sourdough toast
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Ingredients
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Omelette
Hollandaise Sauce
Garnish
Method
Omelette
- 1
Prepare the Ingredients
Gather all the ingredients needed for the omelette. Wash and halve the cherry tomatoes.
- 2
Beat the Eggs
In a mixing bowl, beat the eggs with salt and black pepper until well combined.
- 3
Cook the Omelette
In a non-stick skillet, melt the butter over medium heat. Pour in the beaten eggs and cook for about 2 minutes until the edges begin to set.
- 4
Add Filling
Sprinkle the fresh crab meat and halved cherry tomatoes over one half of the omelette. Cook for another 2 minutes until the eggs are fully set.
- 5
Fold and Serve
Gently fold the omelette in half and slide it onto a plate. Keep warm while you prepare the hollandaise sauce.
Hollandaise Sauce
- 6
Melt the Butter
In a small saucepan, melt the butter over low heat until fully melted and hot, but not boiling.
- 7
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is pale and slightly thickened.
- 8
- 9
Serve
Drizzle the hollandaise sauce over the omelette just before serving.
Toast and Garnish
- 10
Prepare the Toast
Toast the sourdough bread slices until golden brown.
- 11
Garnish and Serve
Sprinkle the chopped chives over the omelette and serve it alongside the toasted sourdough.
