The california omelet pt 1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Unsalted butter |
| 1 | Medium-size Maui; Walla Walla, Vidalia, or sweet red onion, finely chopped | |
| 6 | Medium-size fresh white mushrooms; thinly sliced | |
| 3 | slices | Smoked slab bacon; 1/4-inch-thick, as lean as possible |
| 18 | Extra-large fresh eggs | |
| Salt and freshly ground white pepper | ||
| 2 | tablespoons | Clarified butter |
| ½ | Medium-size ripe avocados; thinly sliced lengthwise | |
| ½ | cup | Tomato Concasse; (See recipe, below), unseasoned |
| ½ | cup | Coarsely chopped watercress leaves |
| 6 | tablespoons | Sour cream |
| 12 | slices | Walnut Bread; each 1/4 inch thick, (See recipe, below) |
| 6 | tablespoons | (3/4 stick) unsalted butter; at room temperature |
| 4 | Medium-size tomatoes; (red or yellow) | |
| 1 | cup | Extra-virgin olive oil |
| ¼ | cup | Sherry wine vinegar |
| ½ | Medium-size shallot; finely chopped | |
| 2 | tablespoons | Julienne of fresh basil |
| Salt and freshly ground white pepper | ||
| ¾ | cup | Water |
| L/4 cup milk | ||
| ¾ | ounce | Fresh cake yeast; (available in the refrigerated section of most supermarkets) |
| 2¼ | cup | Plus 2 tablespoons; (1 pound) all-purpose flour |
| ½ | cup | Plus 2 tablespoons; (3 ounces) rye flour |
| 1 | tablespoon | Granulated sugar |
| 1 | tablespoon | Salt |
| 2 | cups | Coarsely broken walnuts |
| 1 | tablespoon | Malt syrup; (available in supermarket baking sections) |
| 2½ | tablespoon | Unsalted butter; melted |
Directions
TOMATO CONCASSE
WALNUT BREAD
In a small skillet or saucepan, heat the 1 tablespoon butter over medium heat. Add the onion and mushrooms and saut‚ until the onion is translucent, about 5 minutes.
On a preheated grill or in a skillet over medium heat, cook the bacon until golden, about 2 minutes per side. Drain on paper towels. Cut the bacon crosswise into thin julienne strips.
Preheat the broiler.
For each omelet, beat 3 eggs until lightly frothy and season to taste with salt and pepper. Heat 1 teaspoon of clarified butter in a 7-inch nonstick skillet over medium to high heat. Pour in the eggs and cook them, gently stirring with a rubber spatula and gathering them toward the center as they set. When the eggs are well set but still moist, smooth their surface and set them under the broiler for about 30 seconds. Then arrange the fillings along the center third of the eggs, perpendicular to the pan's handle: the onion-mushroom mixture, bacon, avocado slices, tomatoes, watercress leaves, and sour cream.
While the eggs are cooking, toast the walnut bread in a toaster or under the broiler. Butter the toast and cut the slices diagonally into triangles.
Loosen the edges of the eggs with the spatula. Holding the pan handle with your palm up, tilt the pan over a heated serving plate and gently ease the omelet out from the side opposite the handle. As it slides out, tuck the first third over the fillings, then tilt the pan and use the spatula to tuck the last third of the omelet underneath, completely enfolding the fillings.
Serve each omelet with 2 triangles of walnut toast.
Yield: For 6 servings
Tomato Concasse: Bring a large saucepan of water to a boil and prepare a large bowl filled with water and ice cubes.
With a small, sharp knife, cut out the stem ends and cores of the tomatoes; cut a shallow X on the bottom of each tomato. Boil the tomatoes until their skins are loose, about 40 seconds. With a slotted spoon, transfer them to the ice-water bath.
continued in part 2