Luckily, my dear and beloved friend Julia has chimed in just in the nick of time, and is going to be "guest posting" for the next couple of days, bestowing upon us all some tried and true recipes she has recently whipped up.
The first incorporates the bacon jam Mummy made right before she left, described in detail in last Thursday's posting. I surprised Julia with a jar of the delectable condiment and this is what she conjured up to go along with it. Here goes... and a big thank you to Julia for saving my bacon with these guest posts! (And I promise I'll be back later this week with lots of updates...) Thanks for everybody's patience...
Bacon Jam, Goat Cheese, and Arugula Omelette Dinner:
- Furiously whisk two eggs in a bowl. While whisking, heat butter in a pan over medium heat.
- Once the butter is melted, pour eggs into the pan, and gently "swirl" the pan to evenly coat the bottom of the pan with the egg mixture. Try not to let the eggs brown as they cook.
- As the bottom begins to solidify, gently lift the edge of the cooked egg and allow the runny, un-cooked portion of the egg mixture to flow underneath the cooked area.
- Once the egg is almost completely cooked, add the filling of your choice in a line down the center of your pan (in my case, a couple of big tablespoons of soft, spreadable goat cheese and a nice drizzling of bacon jam-- delish!)
- Gently fold each side of the cooked egg over, so that you are creating a "burrito" shape. This will take some practice and will likely result in many unattractive but equally delicious omelettes. Don't worry about aesthetics-- nobody's first omelette is a masterpiece!
- Slide out of the pan, and top with a little arugula, the chopped tomato, season with salt, pepper, and a little fresh thyme if you're so inclined, and maybe add a little garnish of goat cheese and bacon jam to impress yourself or your friends. : )