King Crab and Asparagus Omelet with Hollandaise, Chevre and Dill

Spring chive blossoms at the RGB… reminds me of Dr. Seuss’ The Lorax.

In my 20s, I had a mentor whose mantra was find your bliss.

You want me to find my bliss? Yeah… sure, ok. I’ll do that… right after I return some phone calls and finish my staff report. Too busy chasing rainbows, I never knew what he meant.

Now, I know.

While pouring me a taste of the Sancerre my husband ordered, our regular waiter said in his arresting French accent, “I am getting married next month, so I am learning to check with the women first.” With a quick laugh, Barry simply replied, “I understand.”

Unprompted, our waiter revealed that he had been married before; his daughters were 26 and 22. He went on to say that this time, he planned to get it right; “my next 30 years are going to be very happy.” Beaming, he concluded by sharing with us that the wedding would take place in Laguna Beach.

The man was giddy. His eyes sparkled. He had found his bliss.

Farm fresh brown eggs were gifted by a friend in Los Angeles County. Makes it extra special, yes?!

Later that evening, I thought about what he said: my next 30 years are going to be very happy. I have no doubt he meant every word.

Is it really that simple?

Milestone birthdays are notorious for reflection. In bed that night, I was no exception. Having just turned 30, I lay awake… my mind spinning. I thought about what my 20s were like; what kind of person I was. I thought about the people I’ve saddened, the relationships I’d severed, and the family I’d disappointed.

But then I had another thought; I’m reluctantly grateful. In a way, those dark moments led me down the path I’m standing on today.

My next 30 years are going to be very happy, too.


P.S. A note to Michael Ruhlman – Thank you for the classic hollandaise recipe. I would have thanked you on your own blog, but comments are closed. :)

King Crab and Asparagus Omelet


King Crab and Asparagus Omelet with Hollandaise, Chevre and Dill

This omelet is the epitome of bliss: it’s a marriage of sweet, tender crab meat, cooked and wrapped in a dill-egg omelet with fresh chevre and pan-boiled asparagus. To top it off, a classic hollandaise sauce… spiced with bay leaf, whole peppercorn and thyme.

This recipe was inspired by Plum’s Café, where in my 20s, I often ordered the crab and asparagus omelet to go with my Saturday morning mimosa.   


~ Serves 2 ~


~ Ingredients ~

  • Classic hollandaise sauce
  • 1 cluster King crab legs
  • 1 ounce fresh goat cheese
  • 3 egg whites (leftover from hollandaise sauce recipe)
  • 2 whole eggs
  • ½ teaspoon fresh dill, chopped
  • Optional: ½ cup whole milk
  • 1 tablespoon unsalted butter
  • 10 thin asparagus spears, chopped into ¼” pieces


~ Preparation ~

Preparation Time: 45 minutes (including preparation of hollandaise sauce)

  1. Shell 1 cluster of King crab legs. (Reserve the shell in the freezer for another use, such as crab or seafood stock.) Set aside two tablespoons of crab meat, then divide the remainder into two even mounds.
  2. In a 1 quart prep bowl, whisk 3 egg whites (leftover from the Classic hollandaise sauce) and two whole eggs with a fork. Add dill. Season with a grind of kosher salt (a small pinch should do). Optional: add milk until you have 1 ½ cup of eggs. I pour my eggs into a 2-cup glass Pyrex measuring cup and add the milk until I get 1 ½ cup. It makes the eggs easier to divide later.
  3. Heat a 10” nonstick sauté pan with ½ tbsp. butter. When the butter foams up, add in half of the egg mixture. Swirl the eggs with a wooden spoon for a few seconds until the mixture begins to set, and then lay down a strip of crab meat (one of your two mounds) in the middle of the mixture. Add in a half-ounce of fresh goat cheese over the crab meat. When the mixture sets, fold the two sides over the crab meat and goat cheese, and slide onto the plate. Optional: Place omelet plate in a warming drawer to keep the dish warm while working on the second omelet.
  4. Repeat with second omelet.
  5. Using the same nonstick sauté pan over medium heat, add ½ cup of water and boil asparagus until they turn bright green and tender, about 4 minutes. Drain asparagus, and divide evenly over two omelets. Optional: Gather asparagus tips to use as garnish on top of the omelet.
  6. Ladle 2 tablespoons of classic hollandaise sauce over each omelet.
  7. Serve immediately.

Source: Rustic Garden Bistro





  1. says


    This was beautifully written and I am so glad that you are in a wonderful place at 30! I have always looked at life’s unexpected and sometimes sad twists and turn in my life as an open door to the next chapter.

    Life is what you make it and it seems that you have made yours a very happy one! Happy Birthday!


  2. says

    Kim – First of all, Happy Birthday! Second, that is the most beautiful omelet work of art I’ve ever seen, and third, life leads ‘s us down various roads, but all for a specific purpose, and I can tell you’re speaking from a wonderful place in your life. Much happiness and bliss to you and Barry in the many years to come!

  3. says

    I celebrated my 30th with a bunch of friends who showed up unexpectedly and put a huge, ridiculous-looking hat on my head. That decade was the best for me and I am sure that the 30s are going to be an amazing journey for you. I am only too happy to share some of the days with you (even if I move, I won’t move too far away! No Ojai, sorry, husband:)
    You have inspired me with this omelet. I make omelets for kids even on school mornings, but they are simple affairs (do not tell them:) This one is a luxurious, extravagant version meant for a lazy Sunday around noon. I love everything about it! Including your photo!

  4. says

    Well you handled your turning 30 with a lot more grace and wisdom than I did I’m afraid to admit. I just ignored it and pretended it wasn’t happening, lol. You have the right attitude, but lets extend that beyond 30 years, how about the next 60! Wishing that the next 60 years are going to be very happy for you. Happy Birthday.

  5. says

    Beautiful story, Kim. Happy Birthday and may the next 30 years (and beyond) be filled with the strength of the love that you and Barry share, delightful sips of wine, and heavenly crab omelets flavored with garden-fresh herbs artfully prepared in the RGB kitchen!

  6. says

    Your post was beautiful, thoughtful and engaging…not a surprise, but always a joy! You have such a way with words, and your photographs are making me drool. Thank you for sharing another inspired recipe. I hope you have a wonderful start to your week. Hugs and love from Austin!

  7. says

    I must, must, must keep this bookmarked for when I turn 30 in October. Because yeah, it IS about finding your bliss and when you’re 24 and getting by it’s really easy to laugh that off as silly nonsense. This is lovely.

  8. says

    Happy Birthday Kim! Welcome to your 30s! Beautiful post! Isn’t amazing that we can learn and be inspired by some many things in life…such as what our waiter happens to say. It’s so true that through life – there are some many things that brings heartache, disappointment and frustrations… it’s often so hard to move past it and choose to be happy. Take care and here’s to many more happy birthdays! Cheers! xoxo.