Tag Archives: Eggs

My Favourite Three Ingredient Omelette

There was a time when I used to make an omelette every day for breakfast. Those days are long gone.

Everyday for the past few months I’ve woken up to coffee and toast. I believe my coffee addiction has resulted in my inability to make anything more complicated than toast first thing in the morning. At the very least its destroyed any desire to.

I figured I’d give it a try today. To make things easier on myself I stuck to a relatively simple omelette.

Ingredients

  • Eggs.
  • Gruyere.
  • Chives.
Omelette Ingredients

Photo by Irvin Mai

Method

  1. Whisk eggs in a bowl.
  2. Grate the desired amount of gruyere and then some (for snacking).
  3. Heat butter in a pan until it starts to brown.
  4. Toss in eggs and agitate for 10-15 seconds.
  5. Let eggs cook until 30 seconds from completion.
  6. Sprinkle on gruyere.
  7. Kill the heat and fold the omelette in half.
  8. Transfer to plate or cutting board and cut in half.
  9. Garnish with chives and freshly ground black pepper.
Omelette

Photo by Irvin Mai

The result is a delightfully tender omelette with just-melted gruyere. The chives work well as a garnish providing a suggestion of an oniony bite. This compliments the richness of the omelette and cheese.

I used to add a lot of ingredients to my omelette. Over the years I’ve found that my favourite things to eat are generally minimalistic. I can’t think of anything I could add that would enhance this omelette.

A common mistake I used to make was culinarily jumping the shark. Sometimes you just have to recognize that you have the perfect game going. Think of how amazing sashimi can be.

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Deviled Eggs Revisited (Recipe)

I did deviled eggs last fall but I didn’t include a recipe. While I was stuffing my face with these last week I decided that something I love enough to overeat every time I make should be shared. I often find that the simplest things to make taste the best.

Ingredients:

  • 12 – Eggs.
  • 1/2 cup – Mayonnaise
  • 2 Tbsp – Dijon Mustard
  • 1 stick – Minced Celery
  • 12 Slices – Double Smoked Bacon
  • 24 – Cherry Tomatoes
  • Salt, Pepper, and Smoked Paprika to taste
  • Chopped Chives for garnish

 

Deviled Eggs

Click for full size

 

Method:

  1. Hard boil the eggs and take off the shell.
  2. Cut the eggs, in half, lengthwise and remove the yolk into a bowl.
  3. Use a fork to mash up the egg yolks and combine with the mayonnaise, dijon mustard, celery, salt, and pepper until smooth.
  4. Fill each egg white with the egg mixture.
  5. Fry off the bacon and use the smokey bacon fat to cook the cherry tomatoes in on medium heat until they just burst a little.
  6. Garnish with more minced celery and chopped chives.

Tips:

  • The egg mix can also be used in an egg salad sandwich (egg salad sandwiches with smoked bacon is in my top 10 all time best sandwiches).
  • They can be made in advance and stored in the fridge until you are ready to serve them.
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Eggs & Bacon

This is the ultimate classic breakfast. There isn’t really much to say about bacon and eggs that hasn’t been said before. It is a combination that just works. Throw in a piece of toast and you have such a tasty breakfast for so little work.

Eggs & Bacon

 

I did take the time to go and get smoked bacon though. Also I had the bacon sliced about twice as thick as you would find in any Schneider’s package.

My tip for cooking bacon is to start the bacon in the pan cold, which goes against the golden rule of cooking on a stovetop. This is for two reasons. First, bacon is made up of a lot of fat. When the fat of the bacon hits intense direct heat of the pan if you wait for the pan to get hot first, it will curl. This makes cooking your bacon evenly pretty much impossible. Second, bacon has a lot of fat and if you throw it in a hot pan the fat will be sealed in which is not nice. Starting the bacon in a cold pan and then turning on the heat allows for the inedible fat to be rendered out so your bacon can end up crispy all over. The last thing you want is chewy bacon.

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Eggs on Croissant

I’m going to be straight with you; this is the best breakfast I can make. It comes as no surprise to me since the first thing I ever learned to cook was scrambled eggs. My mother taught me how to make scrambled eggs as a child and in the first few weeks of living without a meal plan I abused this knowledge. As I learned how to cook I continued to make scrambled eggs for breakfast. Over the years I have refined it again and again. This is where I’m at right now:

Eggs on Croissant w/ roasted tomato ketchup

I sit the parmesan scrambled eggs on smoked salmon in a croissant-which. The parmesan eggs are REALLY rich so I balance that with a smoked garlic tomato ketchup. I garnish with bacon, mushrooms, and chives.

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Omelette

I almost can’t believe the fact that I used to make omelettes everyday in my sophomore year at Queen’s University. Since that year passed I can’t remember making an omelette once. I have no idea why. So this morning I decided I reignite my closest ever relationship with a breakfast food.

Cheddar Onion Omelette w/ Bacon and MushroomsI’m going to have to make one again soon. It is hard to tell how much you actually like something when bacon and mushrooms are involved.

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