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- Perkins Family Restaurants Country Club Omelette
Perkins Family Restaurants Country Club Omelette
Menu Description: "Oven-roasted turkey breast, real bacon pieces, green onions and fresh tomatoes. In a delicate hollandaise sauce."
This 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 thought it would be a good idea to hack this great omelette recipe. The Country Club Omelette answers the question "What do you get when you cross a club sandwich and three eggs?"
Source: Top Secret Restaurant Recipes by Todd Wilbur.
- 1/2 cup butter, softened
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon granulated sugar
- 1/8 teaspoon onion powder
- 1/8 teaspoon salt
- Pinch paprika
- Pinch ground 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
- 2 tablespoons chopped green onion
1. For the hollandaise sauce, you'll need a double boiler, or a metal bowl over a saucepan of simmering water. 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 simmering 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 want these ingredients to heat up while the eggs are being prepared.
3. Crack the eggs into a mixing bowl and beat them 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.
Tidbit: 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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