French Omelet

This can be for breakfast or brunch. Heck, we've even had it with dinner where it can be paired easily with a lighter red like a Beaujolais.  It's called a French omelet because it's a dish I came up with after visiting the local market in the South of France (if you ever want to really get inspired to cook, try going to a French farmers market).

It's easy to cook, although some items may be a bit of a chore to find. For instance, in France, they have incredible dark purple asparagus and another purple elephant garlic that you just can't find around here, so I've substituted shallots and regular asparagus.

It really does taste better in France, which will amaze you after you find out just how good this version tastes (spoiler: it's really good).

INGREDIENTS (for each omelet, increase as appropriate for more)

2 eggs 
1 teaspoon half and half
1/2 ounce goat cheese
salt
pepper
nutmeg
2 links of merguez sausage (may be available at Whole Foods or other gourmet markets)
4 spears asparagus
1/2 bulb shallot (chopped fine)
2 tablespoons olive oil

Chop the asparagus into half inch pieces. In a 12 inch frying pan, heat up one tablespoon of oil.  Cook the asparagus for about 5 minutes, stirring frequently.  Add the shallot and cook until just translucent.  Set the mixture aside in a bowl.

Chop up the sausage.  I like to freeze them first and cut with a tomato knife which makes it easier to get clean cuts.

Brown the sausage in the pan, put in the bowl with asparagus and shallot.

In a bowl, mix the eggs and half and half. Add a dash of salt, pepper, and nutmeg before whisking.

You're going to use your sausage, asparagus, shallot mixture and sliced up cheese in as a filling.

In an eight inch pan, heat up the other tablespoon of olive oil. Pour in the egg mixture when hot. Using a spatula, lift up the edges to let the liquid mixture fill in under the cooked egg. When just a little liquid is left on the surface, put in the filling across the center. Fold the far edge over. Let sit for about 10 seconds and flop into a plate.

Darryl
Copyright 2016 - Darryl Musick
All Rights Reserved

Intercontinental Egg Scramble

I had a late lunch with an old high school friend recently. A very good dish of chilaquiles and eggs overlooking a harbor a bit north of Los Angeles.

The next morning, the mix of the eggs and tortilla chips stayed with me and helped inspire this dish, which pulls a bit from Mexico, France, and the good 'ol USA.

INGREDIENTS

4 eggs
1 merguez sausage
1/4 cup bacon bits (leftover from another breakfast)
6 leaves of spinach
1 teaspoon half and half.
1 stalk of broccolini or broccoli
2 tablespoons soft goat cheese
2 cloves fresh garlic
pinch of salt
2 1/2 tablespoons olive oil
3 corn tortillas

Cut the tortillas into small triangles.  Heat up 2 tablespoons of olive oil in a saute pan on high heat. When very hot, cook the tortilla triangles until crispy. Remove and set on a plate with paper towels to drain and save for later.

Chop up the merguez sausage into small bits. Add another 1/2 tablespoon of olive oil to the pan. 

Cook the sausage and spinach together until the spinach is well wilted.

Chop the garlic finely. Do the same with the broccolini. 

Add to the pan and stir until the broccolini begins to soften.

Add the bacon and goat cheese. Stir until the cheese is melted.

Put the eggs into a bowl. Add the half and half plus a pinch of salt and stir until well combined. 

Add the tortilla chops to the pan and pour the egg mixture over the top. Stir with a spatula until done.

Darryl
Copyright 2015 - Darryl Musick
All Rights Reserved