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
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
1 medium tomato (yellow is choice, but a nice red one will suffice)
Coarse ground salt and 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.