Sunday, May 3, 2009

Sunday Funday

So as usual I had some moderate plans for Sunday and then ended up sleeping all afternoon. Literally, all afternoon. I dozed off around noon:15 and woke up just south of 5:30. Not a bad day at the office, if I do say so myself. I still managed to cook a fabulous breakfast, though. Sunday breakfasts may very well be my favorite meals of the week. To the point I'll have Sunday breakfasts for dinner some times. See, breakfasts are breakfasts, but for a breakfast to be a Sunday breakfast you need to add a little bit of TLC to the breakfast. And I intended to use "breakfast" that many times, just to annoy you (who is you? Maybe you. Maybe not you?) Repetition is neat.

Anyways I should have taken some foodnetwork-style step by step pictures, but the Sunday breakfast of choice is pictured below in its entirety: Sausage, pepper and mushroom omelette with cheese and toast. Delightful.

Now time for some secrets. Take notes and write these down. Actually, don't. Bookmark this page and refer back to it while you memorize my secrets. Let's save a tree.

1.) Always use real butter when cooking eggs. Heat the pan to just above medium heat, then put the butter in once the pan is warm. And have the butter softened. Don't put cold butter into a cold pan.
1a) This continues with the temperature issues in that NEVER cook cold eggs. Pull them out an hour or so beforehand and let them get to room temperature. They'll cook much more evenly than cold eggs. Same goes for anything you're mixing with your eggs. Room temperature mushrooms, room temperature peppers. Room temp cheese. This also helps provide a relaxing way to settle in to your Sunday morning. Wake up, stroll into the kitchen and fix a cup of coffee. While coffee is brewing go into your fridge and pull out everything you'll need, then sit down and have your coffee and read some pages to a book or something else, check the news on the "internet," then go back to breakfast. Work your way into your Sunday - it's a marathon, not a sprint.

2: Saute your mixed ingredients first if they are fresh. Pre cook the sausage, peppers, onions, whatever you're throwing in. If it's already been cooked (sometimes I use last night's chicken or beef from the grill) then do NOT pre cook it - you'll dry it out. Instead just make sure it's at room temperature and as the eggs heat the cooked products will, in turn, heat to an appropriate temperature for consumption.

3: Prior to egg addition make a small butter addition. This way your eggs won't stick to the pan and you'll also get a lovely golden brown kiss for your omelette. Just delightful.
3a.) Immediately after egg addition promptly stir the eggs around the pan for 10-12 seconds with your spatula, distributing the other ingredients and allowing the eggs to fluff. No one likes flat eggs. Give your breakfast some texture and make sure to scrap the bottom of your pan and get all the edges so everything cooks evenly.
3b.)After that just get the hell out of the way. Leave them be and let the heat do the work. You can gently work the edges but not much else is needed. Once you see some light bubbling of the eggs you can add cheese if you so desire. Again, it's critical for the cheese to be room temperature so it will melt without you having to burn the bottom of your 'lette.

Once the cheese is added, then work the fold. I'm a fold-in-half guy. Alton Brown is a dual-fold guy, in that he folds the sides into the middle. To each their own. I'll let you decide for yourself what you do. Then once you're satisfied with its done-ness remove the pan from heat and give 'er a slid onto a nice plate. Then pour yourself a glass of OJ, butter your toast and enjoy.

On a side note...blogger doesn't have "omellete" in its dictionary. Are you f-ing kidding me?!

And instead of waiting until Sunday to try out this lovely creation just be like me and have a Sunday breakfast for dinner tomorrow. It'll be worth it.

And yes. It tasted just like it smelled: DELICIOUS. Cheers.

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