French Omelet with Vampire Killer Mornay Sauce

Chef Tony Reed

Servings

1-2 servings

Prep Time

15 minutes

Cook Time

15 minutes

Cuisine

Modern American

Category

Breakfast

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. 

French Omelet with Vampire Killer Mornay Sauce

Ingredients

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    • 2 quarts Bechamel sauce
    • 3 Tbsp Spiceology X Hell's Kitchen Vampire Killer Blend
    • 8 oz Parmesan, Grated
    • 8 oz Gruyere, Grated

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    • 4 pieces of bacon, chopped
    • 6 oz cherry tomatoes, halved
    • Green onions, sliced
    • 2 eggs
    • Butter
    • Brioche bun

    Directions

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      1. Make or defrost Bechamel sauce.
      2. 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.
      3. Once the cheese is melted, add in blend and serve immediately.

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      1. Cook chopped bacon, set aside.
      2. Butter pan and mix eggs to make French-style omelet.
      3. Slice brioche bun and top with omelet, Mornay sauce, bacon, tomatoes, and green onion.
      4. Serve and enjoy immediately.
      Recipe Products
      Blend

      Vampire Killer Garlic Parmesan Seasoning

      Key Ingredients

      Mushroom Powder, White Vinegar Powder, Nutritional Yeast Flakes, Garlic Granules, Parmesan Cheese Powder