Smoked Salmon Omelet with Caviar Hollandaise



  • 2 eggs scrambled
  • 1 oz. cream cheese
  • 1 Tbsp. diced scallions
  • 2 oz. smoked salmon
  • 1 oz. shredded white cheddar

    Caviar Hollandaise Sauce

  • 2 egg yolks
  • 1/2 tsp. hot sauce
  • 1 tsp. lemon juice
  • 1/2 tsp. cold water
  • 1 tsp. caviar
  • 1/2 stick of clarified butter (heat 3/4 stick and skim off cream that rises)

    Citrus Muffins

  • 3/4 cup vegetable oil
  • 2 eggs
  • 1 cup sugar
  • 1 tsp. vanilla
  • Zest and juice of 1 tangerine
  • Zest and juice of 1 lemon
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/4 cup flour

  • Directions

    1. Heat a small skillet, with an ounce of vegetable oil, to med-high. Add eggs. Using a spatula, "pull in" the cooked egg to the center of the skillet allowing the uncooked egg to flow to the outside.

    2. Continue around the perimeter of the skillet until the entire egg is somewhat set, but still moist on top. Flip the omelet over. Cover one half of the omelet with the remaining ingredients. Fold the omelet into a half moon and slide onto a plate. Top with a spoon or two of the caviar hollandaise.

    Caviar Hollandaise (make before hand)

    1. Over a pot of boiling water (double boiler), whisk the egg yolks, lemon juice and water in a small metal pot (don't let the pot touch the boiling water).

    2. Add small amounts of the clarified butter, whisking continuously until thick and creamy. Fold in a tsp. of caviar.

    Citrus Muffins

    1. Preheat oven to 350°. Cream together oil, eggs, and sugar. Add the rest of the ingredients, mixing until smooth. Portion into a muffin pan oiled with a cooking spray.

    2. Bake about 20 minutes.