Flip’s Avocado Omelette
Mix and refrigerate:
Whack a large clove of garlic with the flat of your chef’s knife to loosen the skin. Remove skin and whack again to crush the clove. Rough chop the garlic, sprinkle with a teaspoon of salt and set aside.
Meanwhile, lightly beat 6 eggs with a fork – easy! The less air you whip into them, the easier they’ll be to work with while making your omelet. Beat ‘em just until the whites and yolks are mixed, if that much.
Go back to your garlic, and make a paste of it by alternately chopping and smearing it on the cutting board with the flat of your knife. Mix it into the eggs – gently!
Cut a corn tortilla into 1-inch squares.
Pre-heat oven broiler.
Warm your French omelette pan and add a generous pat of butter (2-3 tablespoons). When foam subsides, lay corn tortilla pieces in to soften (just a few seconds). Carefully pour in eggs and cook over medium/low heat until they begin to set (2 minutes or so) carefully lift edge with a flexible spatula and tilt pan to pour some of uncooked egg underneath. Repeat this step all the way around pan. Allow another minute or so to set and whip that puppy under the broiler while you grate a hunk of Monterey Jack cheese.
When top of omelette is puffed, but not quite set, whip that puppy back out of the oven. If presentation is important, you can flip the omelette now so the prettier side will be on top if you fold it to serve it.. (I never do). Sprinkle the cheese atop it and (you guessed it!) whip it back under the broiler. When cheese is bubbly, whip it back out and slide it gently onto a warmed platter. Spread avocado/sour cream mixture atop it.
Now, you can either fold it over, not quite in half, or serve it flat, as I do. Serve with warm flour tortillas and my good jalapeño salsa:
Flips Good Jalapeño Salsa
½ pound jalapeño
Cut stems off jalapeños, slice lengthwise and cut into three pieces. Plunk in a pan and cover with hot water by an inch or so. Turn on the range hood exhaust fan. Bring to a boil and simmer jalapeños until they turn a deep olive green (25 minutes or longer). Remove from heat and let cool a few minutes before dumping chiles, water, seeds, and all into blender. Puree about 30 seconds, pour into a jar and refrigerate. Keeps about 2 weeks. For a milder version, drop two or three vine ripened tomatoes as jalapeños turn olive. Boil until skins slip off - which do – and then purée.
To serve six:
• “Lardons”, or “lardoons” in English, is the French term given small pieces of fat slipped into slits on the surface of a large cut of meat for roasting – this is called “larding” - but is also applied to bacon which has been diced, blanched and fried crisp. Any fatty meat will do here – the chef at Café Campagne uses pancetta, I like thin slices of kielbasa or other good sausage. Regular bacon would work as well.
• “Coulis” originally referred to the juices of pan-roasted meats, but can now refer to any thick, puréed sauce, especially fruit or vegetable combinations. To prepare a coulis for this dish, roast peel and chop a red bell pepper, sauté chopped onion in a little butter until transparent. Add red pepper. Blanch, skin, seed and rough chop a few tomatoes and add to the pan. Sauté a few minutes then pour into a blender and purée, adding a little stock if necessary for a smooth, thick sauce.
Two days before:
The day before:
Drink the other beer while beans cook.
The morning of the brunch:
Preheat oven to 400 F.
Heat 6 small (6”) cast iron skillets and divide lardoons among them, frying until brown. Add mushrooms and sauté quickly until they release their juices. Add a healthy spoonful or two of the coulis to the skillets and sauté to warm. Put a ladleful or two of beans in each skillet, stir to mix slightly and top with 1/6th of the cream.
Break two eggs into each skillet and bake until eggs are set (about 6 minutes for easy/medium, 8 – 10 for firm)
Serve with crusty French demi-baguettes and strong black coffee. Start with ripe pears, Brie, and Champagne.
Take nap and let the other five clean the kitchen.