Saturday, September 11, 2010
Breakfast: sweet omelet with a trio of homemade jams
We have had such a success at preserves this summer. Yes, the strawberries were a failure, but the cherries, olallieberries, and huckleberries were (and continue to be) all fantastic. So most mornings our breakfast consists of poached eggs, toast, and jam. But occasionally we have no bread in the house, and want to try something different.
Over low heat, melt a tab of butter in a wide non-stick pan. Whisk together thoroughly two eggs and just a little flour. When the butter is melted but not yet bubbly, pour the eggs. Let the eggs cook over very low heat, slowly thickening from the bottom. In your mind, divide the circle of eggs horizontally into four strips of even thickness. When there is a full layer of cooked egg on the bottom, place small mounds of homemade preserve (one to two teaspoons each, depending on how much, and how many, jam(s) you have) in the second strip from the end. When the eggs are done (I like them still just slightly runny on top) run a soft, plastic spatula along the edge of the pan to release the now-mostly-cooked eggs, and fold the eggs over the jam: begin with the first strip (the one between the jam and the edge) and then fold the remaining half-circle over everything. Place a plate over the pan and flip the omelet onto it, and finally fold the remaining strip over the omelet.
If you are feeling particularly fancy, transfer to a cast-iron pan, or do everything in well-seasoned cast-iron, and, after cooking and wrapping the omelet, sprinkle it with some sugar and stick it under a very hot broiler. (We weren't feeling that fancy.)
Serve with cappuccino.