Monday, September 26, 2005

Farmhouse eggs redux

I too benefit from the luxury of having fresh eggs, though it requires a swift and stealthy hand since my compatriot Tom also eagerly awaits our chickens’ daily gifts. I will offer my own version of what I feel is another superb creation with outstanding ingredients.

Camembert, Watercress, and Ostrich Salami Omelet
3 fresh eggs, beaten
Salted butter
Giacomo's ostrich salami from Greensboro, NC, or any other cured meat product
Chapel Hill Creamery's camembert made with cow's milk, or comparable soft, aged cheese
Watercress
1 medium tomato (yellow is choice, but a nice red one will suffice)
Coarse ground salt and pepper
Cayenne pepper
Nutritional yeast flakes
2 slices of pugliase bread
Dry hard cider or honey mead

Prepare the ingredients. Slice the tomato, Camembert, and salami into omelet-friendly sizes. Gather the spices and have the watercress washed and dried.

Heat a cast-iron skillet on medium and add the butter when the pan is too hot to hold. Quickly add the beaten eggs, rotating the skillet to coat the entire surface with a thin layer of egg. Pierce any bubbles and cook the eggs, uncovered, until the edges begin to curl and the center is still a bit loose. Check the heat, and make sure that the bottom is not browning too fast.

Add the Camembert first, give it a few seconds to melt, then add the salami, tomato, and spices. Make sure to pile the ingredients only on one half of the skillet in order to close the omelet. Add the watercress just before closing the omelet, cook a few seconds and then flip the entire assembly to its other side.

Slide the omelet onto a plate, accompany with the bread, buttered of course, and enjoy with a glass of dry hard cider or honey mead.

3 Comments:

At 10:14 AM, Blogger Paul Hue said...

Leo: I will try your recipe soon, substituting smoked salmon for your pork product. Might I suggest editing your recipe so that you take your instruction to populate the egg only on one side and place this *before* telling your dear reader to populate the egg. Currently it reads like the gag bomb-diffusing instructions: "Cut the green wire but make sure first to remove the spindling cap."

 
At 10:19 AM, Blogger Paul Hue said...

Leo: As a fellow cast iron skillet devotee, I have four of these treasures, three from Lodge, all lovingly glazed repeatedly and often by me, using coconut oil. I never use soap, and wash with water, course salt, and plastic pad. However, I have such a dickens of a time cooking eggs on them (stickage) that I sadly report to confining my egg-cooking to my sole teflon pot. Any advice?

 
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