This week, after an early morning Mass at a great new parish I found, my boyfriend came over and I made brunch for the two of us. Instead of doing the usual scrambled eggs and toast, I decided to go a bit more elaborate. I bought fancy butter and some decent bread for the toast, and I also got fillings for omelets. And bacon, of course.
I also laid out the bacon on two tinfoil-lined sheet pans, put them in the oven (before preheating), and set the oven to 400F. The bacon cooks very nicely this way (as long as you remember to take it out after 25 minutes or so…), and doesn’t leave a splashy oily mess everywhere!
I had some leftover prosciutto and peppers, so I decided on those for the omelet filling along with some goat cheese. I love using leftovers for omelet fillings because they’re free and they free up space in the fridge! I chopped up the peppers and prosciutto into small pieces. I cooked the peppers until they were slightly blackened, and then while the pan was still hot, I tossed in the prosciutto to make it a bit crispy.
Next, I sliced up the bread and placed it on tinfoil to put under the broiler just before serving. It’s easier than my teeny toaster for different shaped bread.
Following Alton Brown’s technique, I poured half the egg mixture in the skillet and moved the egg around until it began to solidify, about 10-20 seconds. I lifted up the edges of the omelette to let some of the egg that was still runny run under the egg, then let the whole thing sit over the heat until it was just about set.
At this point, I added the toppings and folded the omelet in half. You could do thirds like Alton Brown, but then you have to use less filling. This probably would have been a good time to take the bacon out, but I forgot and let most of it burn. Oops.While the second omelet was cooking, I stuck the bread under the broiler for about a minute per side and slathered on some delicious Kerrygold butter and a few flakes of Maldon sea salt.
This was the first successful omelet I’ve ever constructed, so that alone was rewarding. But I think my favorite part of this meal was actually the toast. Good bread and good butter make all the difference!
- 6 eggs
- Salt and pepper, to taste
- 1 tsp butter
- Leftovers for filling, like peppers, ham, or broccoli, warmed through
- Cheese of your choice
- Whisk the eggs and seasonings in a bowl until homogenized.
- Heat a skillet over medium heat with the butter, swirl to coat.
- Pour half the egg mixture in the skillet and move the egg around until it begins to solidify, about 10-20 seconds.
- Lift up the edges of the omelette to let some of the egg that was still runny run under the egg, then let the whole thing sit over the heat until it was just about set.
- Top with fillings, fold in half, and slide onto a plate.