Southwest Blend Magazine’s
Holiday Recipe Guide -
Omelets & Benedicts
Omelets and Egg Benedicts are favorite breakfast choices, and are especially good for a New Years Brunch. Both go well with a Mimosa or a Bloody Mary.

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Baked Sour Cream Omelet  
Eggs Benedict  
Eggs Benedict Casserole  
Western Omelet
 

Baked Sour Cream Omelet
If you need to save time you can prepare this the night before. This recipe is from Rodney Williams, Innkeeper of Strawberry Creek Inn, located up in Idyllwild, a popular mountain destination in Southern California.Read more.

½ loaf whole-grain bread (crusts removed), cubed
4 ounces Gruyere cheese, shredded
4 ounces Monterey Jack cheese, shredded
12 slices bacon, cooked and crumbled (Applewood Smoked bacon is particularly good if you can get it)
4 scallions, chopped
8 medium eggs
1 1/3 cups milk (optional: substitute ½ the milk with buttermilk)
1 ½ teaspoon fresh thyme or basil
1/2 teaspoon grated nutmeg
1/3 cup white wine (optional)
1 teaspoon Dijon mustard
3/4 cup sour cream (or creme fraiche, if you can find it)
1/4 teaspoon black pepper (freshly ground)
1/8 teaspoon cayenne pepper
1/2 cup grated Parmeggiano Reggiano cheese
Paprika to taste

Spray a 9-by-13-inch baking dish with cooking spray.

Arrange bread cubes on bottom in a checkerboard pattern (a space between each cube) and sprinkle cheeses, thyme/basil, bacon and scallions over bread. Continue with additional layers until all ingredients are used.

In a mixing bowl, beat together eggs, milk, wine, mustard, sour cream, nutmeg and peppers until foamy.

Pour mixture evenly over the cheese and bread.

Cover tightly with foil.

Bake in a 325-degree oven for 45 minutes or until set.

Remove foil and sprinkle omelet with Parmesan cheese and paprika.

Return uncovered to the oven and bake until lightly browned, about 15 to 20 minutes.

Tip: If recipe is prepared the night before, cover tightly with foil and refrigerate. In the morning, let stand at room temperature for 30 minutes, still covered, before baking.

Serves 12

Eggs Benedict
Hollandaise Sauce (see below)
8 slices Canadian bacon, the round bacon
4 English muffins
8 eggs
1 tsp. vinegar

Fry the bacon and keep it warmed. Toast the English muffins halves.

To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then, add vinegar. Carefully break eggs into simmering water, and allow them to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center.

Place both halves of the toasted English muffin, inside up, on a plate. Place a slice of cooked Canadian bacon on each half. Top off with a poached egg and spoon on some Hollandaise sauce.

Making the Hollandaise Sauce:

3 egg yolks
1/4 cup water
2 tablespoons lemon juice
1/2 cup firm cold butter, cut into eighths
1/4 teaspoon salt, optional
1/8 teaspoon paprika
Dash ground red pepper
In small saucepan, beat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges. Stir in butter, 1 piece at a time, until melted and sauce is thickened. Stir in seasonings. Remove from heat. Cover and chill if not using immediately.


Eggs Benedict Casserole
This recipe is by Andrea Peterson, Innkeeper of Blue Heron Farm Bed & Breakfast located in the rolling farmlands of Fallbrook, California.Read more.

10-12 oz Canadian Bacon, cut in squares
Scatter half in an oiled 9X13 baking dish

Scatter on top:
6 English Muffins, cut in ½ inch cubes    

Whisk together:
8 large eggs
2 cups milk
1 t. onion powder          
Pour egg mixture over muffins, top with remaining bacon
Cover and refrigerate overnight
Preheat oven to 375 degrees.

Sprinkle with:
½ t. paprika
Cover with foil and bake for 40 minutes. 
Remove foil and continue to bake until eggs are set and bacon begins to crisp, about 20 minutes. 
Let stand 5 minutes before serving. 
Cut into squares and top with Hollandaise Sauce. Serves 10.

Hollandaise Sauce Recipe:
Cut into 4 pieces and microwave until almost melted:
½ C. butter
Stir until melted

Beat well:
4 egg yolks
Add to the butter and stir well

Add and stir well:
½ C heavy cream
2 T. lemon juice

This is the good part:
Microwave mixture in 20 second intervals, stirring well after each interval, until just thickened. 
It only takes a little over a minute.

Stir in:
1 t. Dijon mustard


Western Omelet
6 eggs
¼ tsp. black pepper
Salt to taste
1/3 cup water
1 onion, diced
1 green bell pepper, diced
1 pkg. (4 oz) sliced ham, diced or precooked bacon
1 pkg. (8 oz) mushrooms, halved
2 tomatoes, cut into wedges
Salad oil
Parsley sprigs and orange slice for garnish

Using a wire whisk or fork, beat eggs, black pepper, salt, and water until blended.
Sauté onion and pepper in a 12" non-stick skillet, over medium high heat. Add ham or bacon and heat.
Place mixture in a small bowl and set aside; keep warm.
In same skillet, sauté cook mushrooms until golden. Remove to another bowl; keep warm.
In the same skillet over medium heat, pour egg mixture and cook until set around edges.
Gently lift edges with a metal spatula as egg sets, tilting to allow uncooked portion to run under the omelet.
Shake skillet occasionally to keep omelet moving freely in the pan. When omelet is set but still moist, spoon ham mixture over half the omelet.
Tilt skillet and, with spatula, fold omelet in half; slide onto heated platter. Top with mushrooms and garnish. Makes 4 servings.