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Perkins Family Restaurants Country Club Omelette Recipe
Perkins Family Restaurants Country Club Omelette
By Todd Wilbur

Recipe Rating: 5.0 (1 reviews)
 

Menu Description: "Oven-roasted turkey breast, real bacon pieces, green onions and fresh tomatoes. In a delicate hollandaise sauce."

This restaurant chain gained a large following early on for its homestyle breakfast menu. Today, even though you can eat from the breakfast menu whenever you like, customers are picking from the lunch and dinner selections just about as often.

Since it was originally the breakfast selection that made this chain famous, I'm offering another great omelette recipe. The Country Club Omelette answers the question "What do you get when you cross a club sandwich and three eggs?" Now you can have your own version of this delicious omelette for breakfast, lunch, or dinner.
Hollaindaise Sauce
1/2 cup butter, softened
3 egg yolks
1 tablespoon lemon juice
1/2 teaspoon sugar
1/8 teaspoon onion powder
1/8 teaspoon salt
dash paprika
dash white pepper
1/2 cup boiling water

8 ounces deli-slliced roasted turkey breast
4 slices bacon, cooked
1 tomato
6 large eggs
1 tablespoon butter
salt
2 tablespoons chopped green onion

1. For the hollandaise sauce, you'll need a double boiler. Cream the butter in a small bowl, then add the egg yolks one at a time and beat with an electric mixer. Add the remaining ingredients, except for the boiling water, and mix. Add the boiling water, slowly, a little bit at a time, and stir until creamy; then pour the sauce into the top of a double boiler over boiling water. Stir continuously until thick, then turn off the heat and let the sauce keep warm over the hot water until the omelettes are done.

2. Cut the turkey breast into nickel-size pieces, crumble the bacon, and dice the tomato. Combine the three ingredients in a small skillet over low heat. You just want these ingredients to heat up while the eggs are being prepared.

3. Crack the eggs into a mixing bowl and beat by hand or with an electric mixer until smooth and creamy, but not foamy.

4. Heat a 12-inch skillet over medium heat. Add 1/2 tablespoon butter to the pan and swirl it around. Pour half of the eggs into the pan and swirl to cover the entire bottom surface of the pan and up the edge a bit. Salt the eggs.

5. After a minute or so add the green onions into the pan with the bacon, turkey, and tomato. Then pour one-third of the mixture into the omelette, just to the left or right of the center. Arrange the filling in a vertical line, leaving room so that you can fold in the top and bottom, and then roll the omelette over three times. After folding the omelette, cook it for another couple of minutes or until done. Slide the omelette out, seam side down, on a serving plate.

6. Repeat the process for the remaining omelette. Keep the first one warm in a 250 degrees F oven while preparing the second.

7. When both omelettes are done, spoon a generous helping of hollandaise sauce over each one. Divide the remaining filling and spoon it over the hollandaise on each omelette.

Tidbits
If you like, you can simplify the recipe by using a packaged dry mix for the hollandaise sauce. I've found that Knorr, and McCormick make great products that taste similar to Perkins' sauce.


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