Words cannot express how much I love eggs. Poached in Eggs Benedict, scrambled with chopped chives or tarragon or cheese, devilled, fried, boiled, stirred into fried rice or ramen noodle soup, whipped into meringue, folded into custards, pate choux, French (yolks) or Italian (whites) buttercream – I love them all!
Crabmeat and Asparagus Omelette with Fontina Cheese
I am thrilled that eggs appear to be back in favor – they got the stink-eye from nutrition experts for a long time. I made crabmeat and asparagus omelettes this morning to go with my tomato tart for brunch.
As you can see from my picture above, it turned out to be more of a scrambled egg dish than a true omelette. But that’s okay – I got no complaints. With creamy Fontina, lump crabmeat, steamed asparagus, and Bearnaise sauce (see, yet another delicious eggy item!), this omelette is the perfect entree for brunch or any special meal.
Ingredients for the omelette:
- 8 large eggs
- 1/4 cup half and half or milk
- 1 bunch fresh asparagus
- 4 ounces Fontina cheese, cut into strips
- 1 cup lump crabmeat (canned is fine if your market doesn’t have fresh)
- Butter or oil for frying
For the Bearnaise sauce:
- 1/4 cup red wine vinegar (or champagne vinegar, or white wine vinegar)
- 2 tablespoons minced shallot (or any mild onion)
- 1 tablespoon chopped fresh tarragon
- 3 egg yolks
- 4 ounces butter (1 stick), cut into tablespoons
I make the Bearnaise sauce first. Don’t be afraid of Bearnaise or Hollandaise sauces. They are simple to make, and they elevate whatever you pour it on to new heights! I don’t fiddle with double boilers if I can help it. Just more steps, and more pots to wash.
But this means I have to watch it carefully, or the egg yolks will curdle.
- Place the vinegar, chopped shallot, and chopped tarragon in a small sauce pan and heat to boiling. Simmer and reduce until there is only a tablespoon or so of vinegar left. Set the pan aside to cool a little.
- When the pan is cooled off some, add the egg yolks. Whisk together and return the pan to very low heat. Add the butter chunks while whisking constantly. Remove from heat when it begins to thicken. Add a pinch of salt and pepper. Cover and set aside.
- FYI, this can also be made in the blender or food processor. After step 1, pour the vinegar reduction into the blender, add the egg yolks, and pulse. Now melt the butter and pour it in very slowly while the blender is running. Done!
- If you have leftover Bearnaise, it is so delicious on fish, chicken or steak! Put the sauce in a small covered container, refrigerate for up to a week, and thin with water when you reheat it.
For the omelette:
- Cut off the tough ends of the asparagus (the bottom inch or so) and place asparagus in a steamer basket with water. Cover and steam for about 5 minutes, until cooked but still bright green and a little crisp. Chop into one inch segments.
- Each omelette requires 2 eggs. I whisk them in a small bowl with a tablespoon of half and half (or milk, whatever I have on hand).
- Heat a small skillet. Add about 3/4 tablespoon of butter or oil. When the butter is melted enough that the foam begins to clear, add the eggs. After a few seconds, lift the edges with a silicone spatula so that the uncooked eggs can run under the cooked parts. When the eggs are not quite set, spoon 1/4 cup of crabmeat, 1/4 of the asparagus, and an ounce of fontina cheese onto one side.
- Tip the edge of the pan onto a plate, and roll the omelette onto the plate (in theory. In reality, do the best you can. Whatever it looks like, it will be tasty, I promise).
- Repeat the process with the remaining eggs. Drizzle with the Bearnaise sauce and serve.