Valentine's Weekend, Part 2

Did I stop at muffins? No. Should I have? Heck, no! Here's the deal: I'm an egg fanatic. I have two over easy every morning. I'm grumpy without eggs. Here's how to make an omelet.

Your arsenal:

Eggs, salt and fresh pepper here...

Butter, NOT MARGARINE, an adult beverage, a nonstick skillet on MED-LOW, no higher or you lose, and your iPod bathing the kitchen in the wonderful sounds of Pomplamoose. Look 'em up on YouTube...
And WHOLE milk. Not nonfat. Not skim. 1/2 and 1/2 would be even better. Cream...now you're talking scrambled eggs.

...But in the words of Alton Brown...that's another blog.

Whisk two eggs, a heavy pinch of salt, and about 1 1/2 oz. of milk together until the mixture is homogenized, but not a foam. not that you'll ever get there by hand, but you want most of the egg whites not to be separate. Add pepper to your choosing.



This is a custard, folks.

Got the butter melted and not foaming anymore? Good.

Made sure your cooktop is level? Even better.

Slowly dump your brand new custard in the pan. Don't touch it. Don't jiggle the pan. Just...walk away. Walk away.

Watch the sides. See how they begin to look dry? Dump some cheese in the middle, now.

Wanna jiggle the pan? Don't.

Add your other fixins when the cheese is melted and the custard has set on top. If you're looking for warm veggies, you should have sauteed them before egg hit pan.

When your creation has set, slide it onto a plate, folding in half or thirds or whathaveyou with the pan, as breakfast is exiting.



This was Becky's. It had mushrooms, cheese, and onions. Serve with Dominican Republic coffee that your favorite sister and brother-in-law team with the Russian last name gave you.