Our family doctor believes that the egg is still the golden standard when it comes to protein. I have to agree – not that I know anything about protein, or much about nutrition, but eggs, in my book, are a wondrous food. They can be a complete meal unto themselves or used in a myriad of different ways from breakfast to dessert. They come in their own container, are simple to find and use, and you can dress them up or down as you see fit. Plus they are delicious. And yes, golden.
So in keeping with the doctor’s advice, I’ve prepared eggs for breakfast...as I’ve done, in one way or another, many times before. I must confess, I am not the healthiest person, nor am I a star patient, and the reason I eat eggs (or anything else I love for that matter) is because I love them, not quite because they were given someone’s seal of approval. But it’s still nice to know that sometimes, my opinion does coincide with that of someone of the medical profession – it’s not often the case so when it does happen I feel it cause for a little celebration.
The “making an omelette with earthy mushrooms and softly caramelized onions bathed in cream for breakfast” kind of celebration.
Creamy Mushroom & Onion Omelette
- Olive oil or butter
- 1 clove garlic, minced
- 1 large white onion or 2 medium ones
- 200 grams Swiss brown mushrooms
- 1/4 cup cream
- Sea salt and freshly cracked black pepper
- 4 eggs
- Heat a glug of olive oil or a pat of butter in a non-stick pan (olive oil if you want to be healthier, butter if you want it to be richer – you can also use a combination).
- Add garlic and onions and sauté until the onions are soft and slightly caramelized.
- Add the mushrooms and sauté until cooked. Add the cream, stirring continuously (don’t let that cream burn!). The cream should reduce slightly and get into all the nooks and crannies, picking up mushroom flavour and taking on its nutty brown color as it goes.
- Season to taste with salt and pepper, and set aside.
- Clean pan and return to heat with another small glug of oil.
- Beat 2 eggs gently in a separate bowl, then pour into the pan. When the bottom sets but the top is still moist and jiggly, add half the mushroom mixture to one side of the egg. Flip the other side over the mushrooms to enclose. Slide onto a plate. Repeat with the remaining 2 eggs and mushroom mixture.
- Serves two.
This is no fluffy omelette – I can’t seem to master that particular artform. This is more a flat picnic blanket of egg made for the purpose of enfolding some luscious filling. Don’t discount the egg for its flatness though – I love the taste of egg, flat or not! I am, however, very much open to the secrets of the fluffy omelette if anyone out there is inclined to share :)
You can make this breakfast for two, or, just use 2 eggs and half the mushroom mixture for a breakfast for one. In which case you can then toss the other half of the mushroom mixture with pasta, or serve on toast, for a nice lunch for one. You can also add 2 slices of camembert or gruyere to each omelette if you are feeling particularly decadent, or are in need of cheering up, or the morning is grey and gloomy. I don’t know how your family doctors would feel about that though...