Today I am being good to myself. No alarms to wake me up. A pot of strong coffee. Some reading, then breakfast. It seems since forever since I talked about cooking. Last weekend I briefly mentioned making an omelet that made “The Horse” drool. Today I made this breakfast in honor of him and his friendship.
C. Horsey Omelet
½ tsp butter melted in sauté pan
1 shallot minced
1 cup wild greens (spinach, rocket, red-leaf lettuce, arugula, curly endive) rough chopped
3 eggs - beaten
¼ milk (yes, yes, I know custard, blah, blah, blah …it’s how I like MY eggs)
1/8 cup bleu cheese
Add shallot to butter and sauté until translucent. Add greens and stir until slightly wilted, but not so long the resemble nauseating frozen or canned spinach. You want them to have a pleasing texture.
Remove greens/shallots from the pan. Bring pan back to temperature. Pour in egg/milk mixture. Add salt and pepper. Swirl in pan, and lift edges and allow egg to run under the cooked parts. When mostly cooked, slide spatula under egg to make sure everything is “lose”.
Pick sauté pan up off burner and slide egg back and forth a few time to make sure it’s ready to flip. Flip (and catch) egg pancake. Add sautéed greens and bleu cheese to ½ of egg pancake. Slide out of pan onto plate and fold other half over with pan lip.
While working with “runny” egg stage, begin toasting rosemary whole-wheat bread. When omelet is done, add butter and hot-pepper jelly to toast for “kicking-toast”.
Sit down at dining room table with Grant Green playing in the background, a glass of milk, and sunlight filling the house with love. Enjoy omelet and thoughts of friendship.