French Breakfast

I had some leftover oyster mushrooms that I needed to get rid of. I'd been planning this for awhile, so I'm really excited that I finally got to try it. This is from the old school but it's simple and elegant and would make a great dinner paired with a simple green salad. It may be a little boring but it's still good. The item in question:

Omlette with Oyster Mushrooms and Beurre Blanc makes 2 omlettes

6 eggs

2 cups oyster mushrooms

4 Tbs butter

1/4 cup finely diced shallot

1/2 cup white wine

3/4 ounce white vinegar

Using fresh eggs is very important, if you don't they will fall apart and not flip properly. Whisk the eggs in a mixing bowl, set aside. In a small saucepan heat the butter, until melted. Cook the mushrooms until browned and soft. Remove and set aside, season with salt and pepper. Add the white wine and shallots. Reduce until consistency is syrupy. Whisk in the butter until sauce is smooth and velvety. Pour the sauce through a fine mesh strainer and keep warm until ready to serve.

Make the omlette: Heat an 8" nonstick skillet over medium heat. Add a little oil or butter to the pan. Pour over half the beaten eggs. With a wood paddle or flat, heat-resistent spatula, stir vigorously for a few seconds, as if making scrambled eggs. Swirl the pan to even out the mixture. Continue to swirl the pan periodically, scraping down the sides. Using the spatula, loosen the omlette from the bottom of the pan, shaking it to make sure it's totally free. If you're feeling brave you can attempt to flip the entire omlette over to cook the top. If you do this, cook only a few seconds before plating. If you don't want to attempt the flip, lower the heat and wait until the top is fully cooked. This will take considerably longer.

To plate: Hold tilt the pan to slide out the omlette over the plate. When it's half out of the pan, use the spatula to fold the other half over, giving you the nice folded presentation. Do not attempt the tri-fold, it's too difficult.

For serving: You can do this one of two ways. 1) put the mushrooms in the middle of the omlette before folding, if you want them in the center and pour the sauce over the top. Or to showcase the nice shape of the mushroom 2) add the mushrooms back into the beurre blanc and toss to coat. Plate the omlette and pour the mushrooms and sauce over the top. Season with salt and pepper.

Steph found this a little bland and spiced it up with sambal oelek, which was very tasty and only mildly insulting to the chef.

If you wanna be really french you could serve this with wine. Breakfast is a little early for wine for me, but I couldn't resist.