Blue Herons Glacier Bay Smoked Omelet Recipes

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BLUE HERON'S GLACIER BAY SMOKED OMELET



Blue Heron's Glacier Bay Smoked Omelet image

This is from the Blue Heron Bed & Breakfast at Glacier Bay, Gustavus, Alaska. I'm guessing at the number of servings since none were given.

Provided by Vicki Butts (lazyme) @lazyme5909

Categories     Eggs

Number Of Ingredients 12

1 tablespoon(s) butter, melted
6 - eggs
1/8 cup(s) evaporated milk
pinch(es) salt
1 tablespoon(s) chives, chopped
- pepper, to taste
1 tablespoon(s) smoked salmon, crumbled
1/4 cup(s) smoked salmon, crumbled
- mushrooms, sliced, sauteed, optional
- onions, sliced, sauteed, optional
- sour cream, optional
- capers, optional

Steps:

  • Beat eggs until light in a bowl.
  • Heat butter in a skillet and pour in the egg mixture.
  • Roll eggs around the pan and cook until it starts to set up.
  • Tip pan to the side and lift up the edges so the uncooked portion can slip under the set eggs.
  • As eggs start to firm up, add the goodies like sautéed onion & mushrooms, chopped chives, and the crumbled smoked salmon.
  • Fold over the egg mixture so you have a proper 1/2 circle omelet.
  • Serving your omelet with sour cream and chives is a nice choice.
  • Portions vary based on richness and amount of salmon used.
  • Good served with sourdough bread, toasted.

OMELET WITH SMOKED BLEU CHEESE AND CARAMELIZED BACON



Omelet With Smoked Bleu Cheese and Caramelized Bacon image

I had Oregon-made Rogue Creamery 'Smokey Blue' blue cheese leftover and thought I'd throw an omelet together after reading the description of said cheese. Experiment with another fresh herb of choice. May I suggest this recipe for caramelizing the bacon?: Recipe #421812. I used a combination of garlic-flavored olive oil and butter.

Provided by COOKGIRl

Categories     Breakfast

Time 13m

Yield 1-2 serving(s)

Number Of Ingredients 8

3 eggs
cracked black pepper
1/4 cup smoked blue cheese (plus a small amount for garnish)
1 tablespoon olive oil (or combination of both and about 1 tablespoon total) or 1 tablespoon butter, for cooking (or combination of both and about 1 tablespoon total)
1 garlic clove, minced (or use garlic-flavored olive oil)
2 slices bacon, caramelized and crumbled
2 tablespoons toasted hazelnuts, coarsely chopped
1 tablespoon fresh parsley (to garnish)

Steps:

  • Whisk the eggs in a bowl with some cracked black pepper.
  • Stir in the blue cheese.
  • Heat up the (garlic-flavored) olive oil and/or butter in an omelet pan on medium heat.
  • Pour in the eggs (and garlic if using) and cook gently until just ready to fold.
  • Fold the sides in to the center of the omelet and plate. (Yes, the center of the omelet will be slightly runny.) The bottom of the omelet should not be brown at all.
  • Garnish with a small amount of bleu cheese, the crumbled bacon, chopped hazelnuts and fresh parsley.
  • We served our omelet with steamed carrots and roasted small Yukon gold potatoes for an easy weeknight meal.

Nutrition Facts : Calories 638.1, Fat 55, SaturatedFat 16, Cholesterol 594.2, Sodium 820, Carbohydrate 6, Fiber 1.8, Sugar 1.5, Protein 30.7

SMOKED SALMON OMELET WITH HERBS



Smoked Salmon Omelet with Herbs image

Categories     Egg     Fish     Herb     Breakfast     Brunch     Low Carb     Mother's Day     Father's Day     New Year's Day     Lunch     Seafood     Salmon     Winter     Tarragon     Chive     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 8

3 tablespoons reduced-fat sour cream
1 tablespoon coarse-grained Dijon mustard
4 large eggs
2 tablespoons water
2 tablespoons finely chopped fresh chives or green onion tops
1 1/2 tablespoons minced fresh tarragon or 1 teaspoon dried
2 teaspoons butter
2 ounces smoked salmon, cut into strips

Steps:

  • Whisk sour cream and mustard in small bowl to blend. Whisk eggs, 2 tablespoons water, chives and tarragon in medium bowl to blend. Season egg mixture with salt and pepper.
  • Melt 1 teaspoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture and stir briefly. Let eggs begin to set at edges. Using spatula, lift edges and tilt pan, allowing uncooked portion to flow underneath. Cook until eggs are set but still moist, about 1 minute. Spread half of mustard mixture and half of salmon over half of omelet. Using spatula, fold unfilled portion over filling. Slide omelet out onto plate. Repeat with remaining butter, egg mixture and fillings to make second omelet.

SMOKED SALMON OMELETTE



Smoked Salmon Omelette image

Chef Daniel Boulud's expertly prepared French omelette, delicately seasoned yet rich in texture, is a wonderful way to enjoy sumptuous slices of smoked salmon. (And, if you're feeling decadent, caviar!)

Provided by Daniel Boulud

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 10

1/2 cup kosher salt
8 tablespoons unsalted butter, for making clarified butter; see method in Step 2
3 ounces smoked salmon, Danish-style, preferably Daniel Boulud's brand
5 large eggs
Sea salt
Freshly ground white pepper
1/2 lemon
1 tablespoon minced chives
1 1/2 tablespoons unsalted butter, softened
1 tablespoon caviar, for garnish (optional)

Steps:

  • (Note: If using a nonstick skillet, skip this step.) To prepare a black steel skillet: Heat skillet over medium heat until it starts smoking. Spread salt in an even layer. Use several layers of paper towels to rub the salt into the skillet, releasing any impurities stuck to the bottom; be very careful, as the skillet is hot! When the bottom is smooth, turn off heat and discard salt. You have just created a clean, nonstick surface for the eggs-so you're ready to cook!
  • Make clarified butter: In a small saucepan, melt 8 tablespoons (1 stick) unsalted butter over medium heat and bring to a simmer, 5-7 minutes. As white foam collects on the surface, skim off with a small ladle or spoon and discard; these are the milk solids. Reduce heat to medium-low and continue skimming until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids, and set aside. (Note: Clarified butter has a higher smoke point than regular butter, allowing for cooking at higher temperatures. It can be stored in an airtight container in the refrigerator for several months.) Cut smoked salmon into ¼-inch slices. Set aside. Crack eggs into a medium bowl. Add a few pinches of salt and a few grinds of pepper. Use a fork to whisk until thoroughly combined, about 1 minute.
  • Heat the black steel skillet over medium heat. Add 1 tablespoon clarified butter and swirl to coat the bottom and partway up the sides. Pour the eggs into the hot skillet. Begin quickly and gently shaking the skillet, while also stirring the eggs vigorously with a fork (or a rubber spatula, if you're using a nonstick skillet). Use small circular movements to loosen the curds and lightly scramble. While scrambling, occasionally run the fork around the edge of the skillet, moving the cooked egg back into the center, 30-45 seconds. Switch to a heatproof rubber spatula; continue shaking the skillet, loosening the cooked egg from the edges, and lightly scrambling until the eggs are half curdled, about 20 more seconds. Tap the skillet on the stovetop several times to level the eggs. Turn heat to low. Working quickly, place salmon slices in an even layer across the center of the eggs. Use a zester to add about ½ teaspoon lemon zest over the salmon, followed by chopped chives.
  • Tilting the skillet slightly away from yourself, begin rolling the omelette: First, loosen the edge closest to the handle, then roll it toward the middle. Add 1 tablespoon butter to the skillet and let it melt along the exterior of the omelette.When the omelette is half-rolled, run the spatula around the far edge to release the eggs from the skillet. Then tilt the skillet more sharply and tap it firmly on the stovetop to loosen the omelette. Bang on the handle with your free hand to help the far edge begin to roll up, and use the spatula as needed to fold it toward the center of the omelette. Holding the skillet over the plate, roll the omelette and gently flip it onto the plate, seam side down.
  • If necessary, use your hands or a spatula to gently perfect the shape and tuck in any loose edges. Spread remaining ½ tablespoon butter across the top of the omelette. Garnish with a spoonful of caviar on top and serve immediately.

THE CHILDERZ SMOKED GOUDA AND BACON OMELETTE



The Childerz Smoked Gouda and Bacon Omelette image

I was sifting idly through ingredients in my fridge one morning, when Divine Inspiration or something like it struck, and I came up with the most winning combination of ingredients, ever: Smoked Gouda and Bacon...and then I made an omlette. You can customize it in any way you like; adding different types of cheeses, meats, vegetables, minerals...there are myriad possibilities. I like it simple.

Provided by childerz

Categories     Breakfast

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 5

3 slices bacon
3 -4 eggs
1 tablespoon milk (optional)
salt and pepper (to taste)
1/2 cup smoked gouda cheese

Steps:

  • Firstly, fry up your bacon until it's crispy, in a frying pan set on medium heat.
  • Remove from pan. (If you're health conscious, or you just don't like to eat grease, pat the bacon with a paper towel to remove some of the grease.) After it's cooled, crumple into smallish pieces and set aside.
  • Dump most of the grease out of the pan, but reserve about a tbsp or so in which to cook the eggs.
  • Crack the two eggs in a separate bowl and whisk with milk, salt, and pepper until a bit frothy. (The milk makes the omlette fluffier, but isn't necessary).
  • Pour into the pan. Top with the smoked Gouda and bacon.
  • Cook until the bottom of the omlette (the part in contact with the pan) has become a light shade of brown, then attempt to flip one side of the omlette over, folding it in half.
  • Continue frying until the eggs are cooked through and the cheese is nice and melted.
  • Put it on a plate, and enjoy.

SWISS SMOKED SALMON OMELET



Swiss Smoked Salmon Omelet image

Smoked salmon paired with the creaminess of Gruyere. Serve with toast.

Provided by Mikekey *

Categories     Eggs

Time 20m

Number Of Ingredients 7

4 large eggs
2 Tbsp half and half
1/8 tsp ground black pepper
salt, to taste
1 Tbsp unsalted butter
1/2 c flaked smoked salmon (not lox)
1/3 c shredded gruyere cheese

Steps:

  • 1. In small bowl, blend eggs, milk, pepper and salt.
  • 2. In 10-inch skillet, melt butter over medium heat.
  • 3. Pour egg mixture into skillet. Cook until eggs are set, about 5 minutes, lifting edges occasionally with spatula and letting liquid run under edges.
  • 4. Sprinkle salmon and cheese over one half of the omelet.
  • 5. With spatula, carefully fold other half over filling. Cook until cheese melts, 1-2 minutes.
  • 6. Divide in half and serve.

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