French Omelet with Vampire Killer Mornay Sauce
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
Modern American
Servings
1-2 servings
Prep Time
15 minutes
Cook Time
15 minutes
Chef Tony uses that Bechamel Mother Sauce to make a French Omelet with Vampire Killer Mornay Sauce that will up-level your next brunchy affair.
He takes that bechamel base to make a ultra-garlicky Mornay sauce using our Hell's Kitchen Vampire Killer blend.
Check out more of Chef Tony's recipes over on Youtube.
Author:
Ingredients
- 2 quarts Bechamel sauce
-
3 Tbsp Spiceology X Hell's Kitchen Vampire Killer Blend
- 8 oz Parmesan, Grated
- 8 oz Gruyere, Grated
- 4 pieces of bacon, chopped
- 6 oz cherry tomatoes, halved
- Green onions, sliced
- 2 eggs
- Butter
- Brioche bun
Mornay Sauce Ingredients
Omelet
Directions
For the Mornay
- Make or defrost Bechamel sauce.
- On low or no heat (depending on whether the cheese is melting), slowly add both cheese to the sauce, about a half cup at a time.
- Once the cheese is melted, add in blend and serve immediately.
For the Omelet
- Cook chopped bacon, set aside.
- Butter pan and mix eggs to make French-style omelet.
- Slice brioche bun and top with omelet, Mornay sauce, bacon, tomatoes, and green onion.
- Serve and enjoy immediately.
