The right way to start a Sunday
Sleep in a bit.
Get up, pull on some comfy clothes.
Go to the kitchen.
Grab some fresh chives, and “dice” them into very small bits (this is actually more easily done with kitchen shears than with a knife). Take two black truffles, each about the size of the first segment of my thumb, and dice them up into very small bits (you can cheat and do this with the Garlic Twist). Take some eggs (brown, organic), and a splash of milk, or real cream if you’re feeling extra decadent. Whisk the eggs and dairy liquid together, then whisk in the chives and truffle bits.
Get a frying pan heated up, and toss in a little butter. Pour in your whisked mixture–you should have enough to cover the whole pan to about a third of an inch.
While that’s cooking, grab some VERY old white cheddar and grate it. If the cheddar is old enough, the verb “grate” there will be a bit of a joke, as the cheddar will crumble as much as it will be grated. You should have a Chris-sized handful of loosely packed cheese bits.
Grab your pepper mill, and make sure it’s set for a pretty loose grind. Wave it over the pan, sprinkling some decent sized chunks of black pepper across the eggs. The eggs should be almost cooked through now.
Toss the grated cheese onto one half of the egg. Slide a spatula under the other side, and flip it up, trapping the cheese inside. Cook a little longer, then flip and cook a little longer. Basically you want to make sure all the egg is cooked, and the cheese is melty inside.
Serve this up with some lightly buttered toast, and a big glass of orange juice. For true decadence, add a splash of a nice Spanish Cava to the OJ. Follow up with a fruit plate.
For the record, the chive/truffle/cheddar omlette was highly approved by me, and by Sarah (who, apparently, has no fear of strong flavours). It was fully reviled by Trish, but given that she will not even consider eating mushrooms, it’s perhaps no surpise she isn’t into something made with the uber-mushroom.
Someone with a Voice
Trish
Richard B.
Lachlan O’Dea
February 23rd, 2006 at 11:09 am
Are those truffles the size of your thumb segment pre- or post-Cheese Slicer incident?
February 23rd, 2006 at 11:40 am
Oh, definitely “post”. Truffles are expensive, man. Just slicing off a little thumb now and then can make “thumb-size” truffles a lot more affordable in the long term.
February 23rd, 2006 at 12:18 pm
Don’t forget the ketchup!
February 23rd, 2006 at 12:57 pm
What is this “ketchup” that you speak of?
February 23rd, 2006 at 3:20 pm
Ketchup is the nectar of the gods, and goes good with anything… well almost anything. That ketchup and rye someone dared me to drink one time didn;t taste that great.
February 23rd, 2006 at 3:48 pm
You posting about ketchup in the thread about my culinary genius makes me think of the SALT rant from Chef!. You know the one I mean, right? This one: