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Thursday, September 1, 2011

Breakfast of Champions

Now that's a gorgeous omelet.  

The truth is, I love breakfast.  I'm not talking about the Go Lean I eat every morning during the week.  I'm talking about a big, blow out weekend breakfast with lots of calories.  No skimping for me when it comes to the weekends.  I'm not so much about brunch.  Somehow brunch always seems a little precious.  I love pancakes, waffles, omelets... the works.  Nothing fancy.  Just the basics done well.

Often it's just Ted and me for breakfast on the weekends.  My kids usually sleep right through it.  When they finally emerge, the breakfast dishes are long since washed and they are left the fend for themselves.   Of course, I would love to cook them breakfast.  And, if they would go to sleep at a reasonable hour then they wouldn't have to sleep half the day away.  But that's just my opinion.

But back to breakfast.  I grew up hating eggs.  This is probably because my mother used to make scrambled eggs so runny that it was unclear if they had actually touched a frying pan.  It wasn't until I was an adult, making my own eggs, that I discovered that (1) you could cook scrambled eggs so that they were no longer liquid, and (2) omelets were an option.

Now I love eggs, especially omelets.  There's nothing I like making for breakfast more than an omelet filled with all kinds of yummy things.  I am especially fond of a country omelet with potatoes in it.  I like adding bacon or sausage too.  And some fresh herbs.  It's so good and is a real one pan meal.

So, as Labor Day weekend approaches, I am planning a hearty omelet for breakfast.  Maybe I'll whip up a coffeecake too.  The possibilities are unlimited and I'm feeling hungry just thinking about it.

Recipe:  Country Omelet
( Barefoot Contessa Back to Basics)

*  Note:  I love this recipe because you don't have to flip the omelet.  It bakes in the oven and comes out perfectly.  This recipe makes enough to serve three.  If you're a small eater, you can probably get four nice wedges out of it.  It's a heart attack waiting to happen if you split it between two people.


1 tablespoon good olive oil
3 slices thick-cut bacon, cut into 1-inch pieces
1 cup (1-inch-diced) unpeeled Yukon Gold potatoes
Kosher salt and freshly ground black pepper
5 extra-large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chopped chives


Preheat the oven to 350 degrees.

Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.

Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.

Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.

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