Veggie Hollandaise Omelette

I love making Hollandaise sauce.  For so long the only recipe I made it for was eggs Benedict.  One day I was wanting Hollandaise sauce, but I was out of breakfast meat and English muffins, so I came up with this recipe.  It is a veggie omelette with a nice Hollandaise sauce spread over the top.

I would rate this is a medium skill recipe as the timing of the cooking has to be right or the Hollandaise could break, ruining the whole dish.

I will post the recipe for Hollandaise at the bottom, after the omelette.  I will refer to the creating of the Hollandaise throughout the omelette making process for timing purposes.

I hope you’re hungry.  This recipe has 5 eggs, and lots of veggie goodness.  Not that hungry? Share the omelette!!


Veggie Hollandaise Omelette
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

A filling breakfast when served with toast and coffee.  This recipe requires medium cooking skills.  I would try this recipe a few times before making it for others. 🙂

Course: Breakfast
Cuisine: North American
Servings: 1 Large Omelette
Author: John Winslow
  • 3 tbsp Hollandaise Sauce
  • 3 large Eggs
  • 3 Mushrooms Thinly sliced
  • 1/4 Green Bell Pepper
  • 3/4 tbsp Lard
  • 1 dash Salt and Pepper
  • 1 tbsp Worcestershire Sauce
  1. Preheat 1 small cast iron frying pan, or thick bottom frying pan, with ½ tbsp of oil.  Preheat flat 10-12" cast iron flat iron pan, with ¾ tbsp of lard.  Slice two slices of bread and place in toaster.  Don't toast yet.

  2. Hollandaise Timing:  Preheat small saucepan with water so that water is just off the boil.

  3. Slice up mushrooms and dice the green bell pepper.  Break 3 eggs into a bowl. Separate egg yolks for Hollandaise Sauce.

  4. Add green bell peppers and mushrooms to frying pan.  Sprinkle with a dash of salt & pepper and Worcestershire sauce.  Sauté until golden brown and reduce heat.

  5. Beat eggs for omelette and set aside.  Prepare Hollandaise Sauce per instructions below. Raise heat on flat iron to medium high. Hollandaise Timing:  If prepared properly, Hollandaise will not break while sitting whilst the next steps are completed.  You may want to whisk it every once in a while to keep it shiny.

  6. Drop bread in toaster. Pour beaten eggs onto flat iron. Once they have bubbled up, reduce heat to medium.

  7. Once eggs are no longer runny on top, add vegetables to one side.  Using a thin flipper, gently fold the omelette in half and cover (I use a 12" cast iron pan to cover). Butter toast.

  8. Move omelette to plate.  Smother with 3 tbsp of Hollandaise Sauce.  Sprinkle with a little smoked paprika, place toast on plate. ENJOY!!

Recipe Notes

Notice, there is no seasoning in the eggs.  I season the filling and the Hollandaise sauce.  There is no need to season the eggs. If you insist on seasoning the eggs, do it when you add the vegetables, or after you fold the omelette.  A little salt and pepper should suffice.


I cook with cast iron cookware.  If you don't have a flat iron, you can use an omelette pan, but adjust your temperatures accordingly.


This is the recipe for basic Hollandaise Sauce.

Hollandaise Sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

This is a simple entry level Hollandaise Sauce.  To be used for Eggs Benedict, omelettes, or as a base for creamy lemon sauce for seafood dishes, this sauce is extremely versatile, while a little tricky to get right.

Course: Breakfast, Sauces and Gravies
Cuisine: North American
Servings: 2 servings
Author: John Winslow
  • 1/4 cup unsalted butter cut a small cube of butter and put aside (1 tsp)
  • 2 Egg yolks
  • 1 tbsp lemon juice
  • 1 tbsp ice cold water
  • 1 pinch Cayenne Pepper
  • 1 pinch Ground Black Pepper
  • 1 pinch Salt
  1. Melt butter in pourable container.  Do not allow to boil or get too hot.  Just melt it.

  2. Using a small saucepan, bring about 3" of water to a boil.  Once at a boil, turn the heat down so the water is just at the boil.

  3. Separate eggs into a metal or glass mixing bowl (not too large or it will hard to whisk).  Add lemon juice and ice cold water.  Whisk until frothy.  Put aside for a few minutes to allow the water and lemon to become infused in the egg.  Continue whisking until the mixture is creamy and sticking to the whisk a little.

  4. Move the bowl on top of the saucepan of water.  Whisk continuously until the mixture is just about to scramble.  Don't allow it to scramble.  Immediately whisk the 1 tsp cube of butter into the sauce to stop it from scrambling

  5. While constantly whisking the egg mixture, slowly add the melted butter.  Do not stop whisking, and do not add the butter too quickly.  If you stop whisking or add the butter too quickly the sauce will break.

  6. Keep adding butter until you get the smooth creamy consistency that Hollandaise is known for.  If you don't use all the butter, don't fret.

  7. Add a pinch of cayenne pepper, a pinch of pepper, and a pinch of salt to the sauce.  If the sauce has cooled too much, at this point, simply place it back over the steaming water and gently whisk it as it heats up.

Recipe Notes

The trick to keeping the sauce from breaking is all in the temperature of the butter and the constant whisking of the eggs.

Melt the butter as the first step and set it aside to cool.  

This sauce can be heated up over the steaming water after it is prepared, without fear of it breaking.

Some Hollandaise recipes tell you to add the Cayenne Pepper, black pepper, and salt at the mixing stage, with the water and lemon.  Okay, that's fine if you want to cook the cayenne a little bit.  But whatever you do, do not EVER add the salt before the egg mixture has been combined with the butter.  Without getting into the science of eggs, let's just say, salt makes eggs get runny and they won't combine nicely with other liquids.  Always add the salt last.

If the sauce gets to the right consistency and you have butter left over, no problem.  It is better to throw out a teaspoon or two of butter than it is to make your Hollandaise sauce too runny.