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. :-)
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.
Hollandaise Timing: Preheat small saucepan with water so that water is just off the boil.
Slice up mushrooms and dice the green bell pepper. Break 3 eggs into a bowl. Separate egg yolks for Hollandaise Sauce.
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.
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.
Drop bread in toaster. Pour beaten eggs onto flat iron. Once they have bubbled up, reduce heat to medium.
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.
Move omelette to plate. Smother with 3 tbsp of Hollandaise Sauce. Sprinkle with a little smoked paprika, place toast on plate. ENJOY!!
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.