Sundays are the best days to eat breakfast at 11. You know, when the sun pouring in through the window convinces you to get out of bed and grace the kitchen with your presence (or maybe it was the grumbling stomach). Then you don't eat lunch until 2. I love that; it's like the whole day is delayed just because I'm lazy.
I also have the luxury of no class or work on Mondays this semester, so I can do that. It's nice, but let me tell you, I don't really accomplish anything. Besides cooking lots, that is. I spent all of Saturday baking two kinds of bread (whole wheat and ciabatta). When I say that I mean I spent the day lounging around waiting on the dough to rise. Maybe I should have fit some homework in there...I've always been more of a grasshopper than an ant, though, what can I say?
When you bake bread you can do decadent breakfasty things like THIS (well, you can also buy the bread, but it's just not as satisfying).
Mmmm. But I really wanted to tell you about my omelet, a dairy-stuffed number with sour cream and cheese, plus fresh tomatoes and sauteed onions and garlic. This is my favorite omelet filling to date. I think it would only be made better by a generous chiffonade of homegrown basil.
Ingredients (to make one omelet):
Splash of water or milk
Some onion and garlic sauteed in butter (boyfriend conveniently made enough for the both of us before I even made it to the kitchen this morning)
Mild white meltable cheese (I used Jarlsberg, a Norwegian Emmental-style)
Generous spoonful of sour cream
A few cherry tomatoes cut into wedges
Salt & pepper to taste
Whisk eggs together with the water or milk. Salt now, or not, depending on your preference (salt makes the eggs set firmer, so if you like your eggs more tender, wait until the egg is cooked). Pour egg mixture into skillet still hot and greasy from sauteing onions (have heat reduced to medium low). Cook the omelet however you like. (For me, flipping the damn thing is usually too risky, so I just cook it slowly on one side until all of the egg has set.)
Give it a good grind of pepper at this point (and salt if you haven't already). Position the cheese down the midline of the omelet (know what I mean?) to melt along with the onion/garlic mixture. Take off the heat and smear the spoonful of sour cream along the rest of the filling and scatter the tomatoes over all. Fold (I do my omelets in thirds, and then flop it in half hamburger-style).
Eat! Preferably with toast smeared with butter and honey. And breakfast beverage of your choice.
Edna Mae’s Escalloped Cabbage
11 hours ago