Wednesday, June 14, 2017

Weekend Omelet One

Saturday's mean breakfast at my house. Kevin isn't working, and we can sleep in. When we're ready, we get up, Kevin cathches up on the news, and I make breakfast. I usually make some sort of egg, potato, and occasionally a meat. I honestly don't know what it's going to be until it's finished. Given that, I named this Weekend Omelet One, because there are surely more to come.

Kevin's extra hungry this morning. When I asked if he wanted a two or a three egg omelet, he answered, "four, the eggs are small". Four it is. 

I saw some good ingredients in the fridge, and will poach some fresh herbs off of my very-small-and-not-ready-to-harvest-yet herb plants. I just can't help myself. We've gone a long time without fresh garden herbs, and these babies are out there teasing me with the promise of their essence. I adore summer growing and fall harvest!

A mandoline came in handy to slice my potato super thin.

After arranging them in a single layer in my 12" frying pan, I fried them low and slow while I prepped the eggs and filling. 

I used basil olive oil (another gift from my brother and his family) to fry them in. Olive oil has a low smoking point which means it really shouldn't be used for frying. It's actually a finishing oil. However, I am cooking this on low heat, so it won't oxidize.

In another pan, I sautéed mushrooms, onions, and garlic in butter.

Deglaze that fond when when the veggies are finished.

Pour in your liquid, and stir. The pan should easily deglaze.

It may look like it's swimming in liquid, but it evaporates quickly while it's on the heat. Remove from heat, and set it aside.

In a small saucepan, heat cream with dill over medium low heat.

I just liked this picture. Add brie, melt, and set aside.

Chop fresh herbs, or grind dried herbs.

Mince preserved lemon, or zest 1/2 lemon.

Beat eggs with cream.

Add herbs and lemon.

Move potatoes over to one side of the pan. They should be cooked but not crisp.
Melt in a pat of butter.

Add egg and herb mixture, covering the bottom of the pan, including the potatoes.

Top the half with potatoes with mushroom mixture.

Cook until set.

Stream half of the brie cream over the mushrooms.

Fold in half. A sharp spatula is extremely helpful when making eggs. Especially if you're going to try to use a layer of potatoes on the bottom. Drizzle the rest of the brie cream over the top. A few fresh herbs would have been a nice garnish, but I got greedy with them while making the omelet.

Breakfast is served. The bottom of the omelet has a nice potato crust, the filling is fabulous, and the eggs are perfectly flavored. It looked a little dry where the potatoes were, but it wasn't. I would do one thing different next time. I would cut the rind off of the brie. It was good, but it would have been much creamier without it. 

  • *the potato
  • 1 medium red potato
  • 2 T basil oil, or other oil for frying
  • *the filling
  • 1 T butter
  • 5 button mushrooms
  • 1/4 C diced onion
  • 1 clove minced garlic
  • *the egg
  • 4 eggs
  • 1 T cream
  • 1 T each herb; lemon thyme, chive, rosemary
  • 1 t minced preserved lemon rind, or zest of 1/2 a lemon
  • 1 T butter, for melting before adding eggs to the pan
  • *the cheese sauce
  • 1/4 C cream, plus more for thinning, if needed
  • 1 slice of ripe brie