How to make the perfect omelette for Easter brunch

An Easter brunch just isn't complete without eggs and a breakfast omelette may be the perfect way to serve up the perfect holiday treat.

Hampton and Hudson Chef Craig Richards stopped by Good Day Atlanta with a Easter omellette recipe worth serving up.  For more information on on Hampton and Hudson click here. Please see the recipe below.  

OMELETTE - English pea, brown butter and chevre omelette with spring onion hollandaise

Makes 1 large omelette


  • 3 eggs beaten and seasoned with salt and pepper
  • 1 tbsp. Unsalted butter 
  • 2 tbsp. English peas blanched in salted water, shocked in ice water and drained
  • 1 tbsp. Chevre (goat cheese)
  • 1 tsp. chopped fine chives


  • 4 tbsp. unsalted butter
  • 4 egg yolks
  • 3 tbsp. spring onion 
  • Lemon
  • Salt

Melt butter over medium heat, add 2 tbsp. spring onion and cook until soft, about 1 minute. Remove from heat to cool to room temperature.  In a blender, blend eggs with a pinch of salt. Slowly add spring onion butter blender, being careful not to scramble the eggs. Blend for 1 minute until fully incorporated.  Season with a squeeze of lemon and a splash of water if you’d like a thinner hollandaise.

For the omelette:

Over medium heat in a non stick pan, heat butter until it foams. Add peas and cook until butter starts to turn slightly brown. Remove pan from heat and add eggs. Return pan to medium heat and lift up edges of omelette so uncooked eggs from the middle spread out around the outside of the omelette until the it sets equally in the pan. Sprinkle in chevre and chives. Carefully fold omelette in three and slide onto warm plate. Spoon hollandaise over the top and any remaining chives.