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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I came across this recipe while looking for new ideas for weekend breakfasts and using garden herbs. This is a bit time consuming but both the herb walnut butter and tomato sauce can be made a few days ahead and refrigerated. Recipe source: Bon Appetit (August 1984) Ingredients:
1 cup unsalted butter, room temperature |
1/3 cup walnuts, chopped |
2 tablespoons parsley, minced |
2 tablespoons herbs, minced (your choice but tarragon, basil, dill and thyme work well) |
2 tablespoons chives, snipped |
1 garlic clove, minced |
salt and pepper |
3 ounces smoked bacon, diced (we like peppered bacon) |
3 tablespoons butter |
1/3 cup celery, minced |
1/4 cup onion, minced |
2 tablespoons shallots, minced |
1 garlic clove, minced |
1 1/2 lbs tomatoes, peeled, seeded, chopped and drained (about 3 cups) |
1/2 teaspoon sugar |
1/4 teaspoon coriander, ground |
1/8 teaspoon cumin, ground |
1/8 teaspoon allspice, ground |
1 bay leaf |
4 tablespoons butter |
8 eggs |
Directions:
1. To make the walnut butter: mix butter ingredients (1 cup butter - salt & pepper) together in a food processor until blended.
2. Shape butter into a cylinder and wrap in plastic wrap and then chill until firm (***this can be made 2 days ahead).
3. To make the tomato sauce: in a heavy skillet cook bacon over medium high heat until golden and then pour off all but one teaspoon fat; discarding excess bacon fat.
4. Add butter to skillet.
5. After butter melts add celery, onion and.
6. shallot and cook stirring until soft (3-5 minutes).
7. Stir in garlic and cook stirring one more minute.
8. Stir in tomatoes and cook until mixture starts to thicken (6-10 minutes).
9. Stir in sugar and spices (coriander - bay leaf) and cook stirring until mixture is thick (5 minutes).
10. Season with salt and pepper and then set aside and keep warm (or prepare a few days ahead, refrigerate, reheating before using sauce).
11. To make the omelets: heat a small omelet pan (or skillet) over medium high heat.
12. Add 1 tablespoon butter and heat until hot.
13. While the butter is heating, whisk 2 eggs with 1 teaspoon water and pinch of salt until blended.
14. Pour egg mixture into pan.
15. Using a fork and working quickly, pull cooked eggs away from sides of pan toward center. Just before eggs are set spoon 1/4 cup of tomato sauce down center of eggs.
16. Using a fork (or plastic spatula), gently roll 1/3 of cooked omelet over filling, then roll the remaining omelet to cover top.
17. Tilt pan and slice omelet onto plate.
18. Top with one slice of walnut butter. Repeat procedure 3 times to make 4 omelets.
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