Baked omelet madison: Date Added: 12 Nov 2009
Listed in: Eggs

8 eggs, separated
2 tablespoons water
1/2 teaspoon salt
1/8 teaspoon pepper
4 tablespoons all-purpose flour
2 tablespoons butter or margarine
Creamy chicken sauce (recipe follows)*

Beat egg whites until stiff but not dry in medium-size bowl. Beat egg yolks with water, salt, and pepper until thick and lemon-colored in second bowl; fold in flour gently. Before combining whites and yolks, slip two 8x1 1/2-inch layer-cake pans, with 1 tablespoon butter or margarine in each, into moderate oven (350°F).

Fold egg-yolk mixture lightly into beaten egg whites; remove pans from oven; brush bottoms and sides well with the melted butter or margarine; spoon omelet mixture into pans, dividing evenly; mound edges slightly higher than center so omelet will be level on top when baked.

Bake in moderate oven (350°F) 15 minutes, or until tops are dry and golden-brown. Loosen layers around edges with knife; remove with pancake turner; put together on heated platter with creamy chicken sauce between layers.

Cut omelet with 2 forks (as you would break angel cake); serve with additional sauce, sausage or bacon, and broiled tomato halves. Add a green salad, crusty French bread, and coffee for luncheon.

*Creamy chicken sauce:

Heat 1 can (10 1/2 ounces) condensed cream of chicken soup, 2 tablespoons evaporated milk, 1 tablespoon blue-cheese spread (from a jar), and 1 diced pimiento in top of double boiler.
Makes 1 1/2 cups sauce.

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