Breakfast Recipes

Omelet, Ham & Cheese Sliders

Spring brunches call for light, fluffy breakfast sliders. A sprinkle of chives gives the eggs a bright herbiness that’s perfectly balanced by the smoky ham and melty Swiss. The buns are the tiniest bit crispy, and tangy Dijon butter adds subtle “spring in Paris” vibes. C’est magnifique! Invite a few friends over, mix up a batch of mimosas, and enjoy these little sandwiches outside in the sunshine.

Omelet, Ham & Cheese Sliders



Omelet, Ham & Cheese Sliders

Serves: 6


6 Tbsp unsalted butter, divided
1 medium shallot, minced
Kosher salt, to taste
Freshly ground Gelson’s black pepper, to taste
12 Gelson’s large eggs, divided
2 Tbsp minced Gelson’s organic fresh chives
2 tsp Dijon mustard
12 brioche slider buns
6 oz thinly shaved ham
8 oz thinly sliced Swiss cheese
Hot sauce, for serving


  1. Preheat the oven to 350º. Lined a rimmed sheet pan with parchment paper.

  2. In a large non-stick skillet, melt 1 tablespoon of the butter over medium heat. Add the shallots, season lightly with salt and black pepper, and sauté until softened, about 3 minutes. Transfer the shallots to a small bowl and wipe out the skillet.

  3. Separate 4 eggs and set the yolks aside for another use. In a medium bowl, beat the egg whites with the remaining 8 eggs until combined. Season with salt and black pepper.

  4. Heat the skillet over medium high heat. Add 1 ½ tablespoons of the butter, swirling the pan until it melts, foams, and coats the bottom.

  5. Working quickly, add ½ the eggs and stir continuously with a rubber spatula until the eggs are cooked ¼ of the way through and begin to form soft curds, about 1 minute. Spread the eggs evenly across the bottom of the pan and sprinkle ½ of the shallots and ½ of the chives on top. Cook for 1 minute or until the bottom is set. Loosen the sides of the omelet from the pan and carefully fold it in half. Flip and cook for 30 seconds more. Transfer to a plate.

  6. Quickly sprinkle ½ of the shallots and ½ of the chives over the eggs. After 1 minute, or when the bottom of the omelet is set, use a rubber spatula to loosen the sides. Carefully fold the omelet in half. Flip and cook for 30 seconds more. Transfer to a plate.

  7. Wipe out the skillet and repeat steps 4 through 6 with 1 ½ tablespoons of butter and the remaining eggs, shallots, and chives.

  8. In a small pot, melt the remaining 2 tablespoons of butter over low heat. Once melted, stir in the Dijon and a pinch of salt.

  9. Slice the slider buns in half and lightly brush ½ of the Dijon butter on the inside of the buns.

  10. Place the bottom half of the buns on the prepared sheet pan and top them with the shaved ham. Place the omelets on top, tearing them into large pieces to evenly cover the ham. Finish with the Swiss cheese and top bun.

  11. Coat the tops of the buns with the remaining Dijon butter. Tent the buns with tin foil.

  12. Bake until heated through and the cheese is melted, 10 to 12 minutes. Remove the tin foil and bake until the tops of the buns are crispy, 1 to 2 minutes more. Serve warm with hot sauce.

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