After a lovely shopping trip in Natick with my mother for my Birthday, we were able to stop at my love of loves Whole Foods. Why there is not a Whole Foods in Worcester is beyond both me, and I’m fairly certain everyone else within a 20 mile radius! there NEEDS to be on in Worcester and I have in fact petitioned them about this to no avail. Oh Well.
My mother and I wandered around the store in awe as usual (although she makes more frequent trips then I). I stood in front of the smoked salmon/seafood display for a good 10ish minutes just pretending to look at things so that I could soak up the amazing smell….my mother eventually dragged me away.
The produce section is always sort of overwhelming for me. It’s like, where do I start?! I found myself hanging around the mushrooms as usual. I have a profound and deep deep love for mushrooms, a trait handed down by my father, surely through my genes. They have the most amazing selection. I am thoroughly convinced there is no coincidence that the bountiful mushroom display is placed so close to the wide array of herbs. So into my basket went a gourmet mushroom mix along with a medley of mixed herbs. My once beautiful indoor herb garden perished when moved to the new house (it doesn’t like the air or something I swear) so I was thrilled for a bit of freshness.
I also walked out with some coconut oil I had been hunting for, some coconut milk, gram Marsala (I’m attempting a curry Stephanie!) and sheep’s milk manchego cheese. If you’ve read this blog before you already know about my mild obsession with the sweet, mild and nutty manchego. This did not disappoint.
Now where am I going with all of this? Right on over to “The Lindsey Breakfast.” WHAT, you ask, is the Lindsey Breakfast? Only the bestest breakfast ever.
About a year and a half ago I found myself with some left over herb butter after a Soup Party (yes there is such a thing and only we would have one) we held. I made my favorite omelette, topped some excellent bread with the herb butter, served it all alongside some Lady Grey tea and the Lindsey Breakfast was born. If I ever make it to opening up a gourmet diner some day, this I promise, will be on the menu.
Once you read this you will soon see I am an herb girl. In fact, an herb garden was the very first thing I put in upon moving into our home (I even wrote an article for the New England chapter of NOFA’s news letter on the subject!). It also, just so happens, that herbs, mushrooms and eggs are all made for each other. It is a combination made by the gods surely. Just wait and see!
You have 2 very distinct options here:
- you can bring a stick of good quality salted butter to room temperature and mix the herbs in, then let it reset in the fridge. OR
- you can make your own butter, a task made quite easy through the use of a food processor but if you are an incredibly show off, you can churn or shake or whatever other way you want to do it, your own butter. Suit yourself.
- 1/2 cup (1 stick) of butter (salted)
large bundle of fresh herbs (amounting to about 1/2 cup when minced)including:
- sage (use 2-3 leaves but is optional)
- tarragon (use only 1-2 sprigs is optional)
- basil (also optional)
(I only used the fresh rosemary, parsley and thyme I got from Whole Foods with a little dried sage)
(* you want a lot of rosemary if you are anything like me, thyme next, parsley third, basil, sage and tarragon last)
- wash herbs. lay them out on a clean dry towel, roll up and rub to dry herbs.
- Remove leaves from stems going against the growth (top to bottom) and make a pile.
- Finely mince herbs.
- Add to softened butter and mix throughly to combine.
- Either place the butter directly into the refrigerator, or, using either wax paper or plastic wrap, form into a log and place in the refrigerator.
- Let sit a few hours or even a day (the longer the better).
Mushroom, Thyme & Cheddar Omelette
The tradition omelette contains 3 eggs, hence, “the three egg omelette.” However, I like make mine with 2. It’s more reasonable for a girl and comes out much more delicate, which is appropriate when with working with such delicate ingredients. You can use any cheese you like, I happen to be very fond of sharp cheddar cheese but I would recommend either gruyere or even brie! (oo that would be excellent!) This gets it’s finishing touch with a small drizzle of *herb oil, a necessity.
This makes enough filling for several omelettes, I’d say about 4 -6 depending on the size.
- 2 large fresh eggs
- 1 package of mixed gourmet mushrooms (or use baby bella if you cannot find them)
- 1 medium/small onion (or you can use 4-5 shallots if you prefer!)
- 5 cloves of garlic
- sharp cheddar cheese shredded
- 1-2 tbs. fresh thyme
- 1 tbs. fresh rosemary
- salt & pepper
- *herb oil olive (optional)
- start by finely chopping the onion. Set aside.
- finely chop the mushrooms and set aside.
- Heat a medium omelette pan (or a saute pan with 1 in rounded sides, you do not want a strait side) over medium heat.
- Meanwhile, finely mince garlic and herbs (separately) but set aside.
- When the pan is hot enough, add 1 tbs of butter, then the onion and saute 3-5 minutes, stirring occasionally until the onions are soft. remove from pan and set aside in a medium bowl.
- Add 1/2 tbs of butter and half of the mushrooms. You do not want to crowd the mushrooms! Saute until they turn brown and shrink by about half (about 4-5 minutes). Add salt, pepper and half of the herbs just before they are done. Remove from pan and add to onions.
- Repeat with the second batch of mushrooms only this time, when there is 30 seconds left, add the garlic, herbs and salt and pepper and continue to saute. Add the rest of mixture and stir to combine throughly.
- Wipe the pan and return to medium heat.
- crack eggs and add about 2 tbs of water, salt and pepper. Beat the eggs until they are well blended.
- Add 1 tbs of butter to the pan and swirl to combine. When you can smell the butter (it’s a slightly nutty smell) and it is done foaming, add the eggs and shake the pan.
- Using a high heat, flexible rubber spatula, swirl the egg mixture around in the pan as it cooks. Lift the edges of the egg as it cooks and tilt the pan to get any liquid egg underneath to cook. This goes very quickly!
**NOTE: Alton Brown did a fabulous show on making omelettes. This is where I learned my technique. I was nice enough to track it down for you (click here)! I do not follow it exactly but it gives you the basic idea.
I ALSO, watched Julia Child make omelettes about 3 weeks ago. I’m sad to admit this was my first Julia Child show and I am now in love with her. She takes a much more relaxed approach but I found that episode too! How good am I to you guys?! 😉
- When the top of the omelette still looks uncooked and slightly jiggle (shake the pan slightly to make sure it isn’t sticking anywhere), add about 1/4 cup of the filling and the cheese (I’d say about 1/3 cup) to only 1/3 of the omelette! When you slide your omelette out you will fold the other side over. Over fill you omelette and it will be a mess.
- CAREFULLY slide you omelette out, filling side first, and as the second half comes out of the pan, gently fold it over the first half. Viola! NOW drizzle a small amount of herb oil over the top, and top with fresh parsley if you are felling fancy.
(this looks delicious and you know it!)
To complete this breakfast, toast 2 pieces of good crusty bread and top with your homemade herb butter. Serve up alongside a Lady Grey tea and you will find yourself dreaming of gardens and spring and thinking how wonderful life is before you even know it!
I bought the ingredients for this with the intention of making it for myself for my birthday. Seemed fitting. But alas I woke up on my birthday not feeling at all like making breakfast so Matt brought me out for breakfast (which he has done every year for my birthday). The next morning, yesterday, which I had off however? I was all for it! This breakfast does go very quickly. Luckily I had whipped up (figuratively, I used a stick of butter) my herb butter on Saturday night so it had had about a day and half to meld.
In conclusion, if you have never made an omelette because you are scared, well now you have no excuse, I have provided you with 2, yes TWO video instructions. I’d say the key is a very good non stick pan and making sure it’s not too hot, and that you use enough butter.
If there is any better combination that mushrooms, herb and eggs (and butter for that matter) I’m not aware of it. In my world it just doesn’t exist!
*Herb Oil- This can be tricky to find. I located mine at a cooking store in Portland, ME called Le Roux. It is the most amazing infusion of freshness. It tastes exactly as though you have placed a large bouquet of herbs in you mouth, there is no other way to explain it. A little goes a long way to infuse the fresh taste of herbs into any dish.
Because I’m being extra nice to you all today I have tracked down some online as well, although I cannot vouch for it, it got good ratings! (A L’Olivier Provencal Herb Infused Olive Oil) You can ALSO, make your own courtesy of my buddy Alton Brown (that’s 2 AB references in one blog post!)
Bon Appetit! 😉
(training & food journal below)
TRAINING: 45 minutes on the elliptical (hills!) and upper body weights (I was a very good girl this morning! 😀 )
- BREAKFAST: egg & turkey bacon sandwich with cheese on whole wheat potato bread (Matt made it for me. I wasn’t about to turn him down)
- SNACK: medium banana
- LUNCH: Leftover from last night; herb crusted eye of the round roast with 2 mushroom ragout, mashed potatoes and haricot(green beans) (the haricot vert started in the oven but then, quite suddenly, my oven kind of died. The burner on the bottom sparked and burnt half way around before I shut the oven off and shut the door killing the spark. It was scary. Now it’s dead. It’s an old oven but I have a feeling it’s going to be months before we get a new one. Too depressing to think about/discuss further)
- DINNER: (TBE) not sure. Matt is in charge. Obviously not something involving the oven 😦