Today’s breakfast treat is a play on the American pancake but uses a cheesy omelette (or mini omelettes) which is more the norm for us Brits, with blueberries, and orange blossom honey instead of maple syrup. I’ve provided two ways to present this recipe again today and, I have to say, the photo I’ve taken of the more classic version is making me feel hungry! For both versions you only need one egg per person. If you’re really hungry then I would go for two rounds of whichever dish you’re making. Or serve it with some rye or sourdough toast on the side. Crack the egg (s) into a jug. Add a knob of marg or butter, a glug of milk and season the mixture with salt and pepper. Beat with a fork. Version one: For the bigger omelette, cover the bottom of a small frying pan with olive oil and heat it up slowly on a low heat. Pour your egg mixture so it evenly covers the bottom of the pan. I find putting the lid on helps to cook the top of the egg. Alternatively, push the edges of the egg towards the middle of the pan after a minute so the remaining egg runs underneath. Grate cheddar cheese onto the egg and replace the lid. Your omelette should be ready after around 3 minutes in total. Add pieces of parma ham to the top side of the egg and fold the sides over and place on your plate with the folded edges down. Add blueberries to your plate and drizzle with honey. Version two: Use a bigger frying pan and heat your oil slowly as above. Add three metal rings to the pan. Pour your egg mixture between the three rings and place a lid on top of the rings to seal them. After a couple of minutes add grated cheese to each of the rings and put the lid back on. The egg will rise up inside of the rings and you’ll know they’re ready when they have a solid consistency. Be very careful when removing the rings as they will be burning hot. Put a fish slice underneath (one at a time) and hold the ring with a tea towel. Run a vegetable knife around the edge of the eggs to release them. Cut your parma ham into 2cm wide strips and arrange on your plate. Add your three omelette circles. They should have a lovely crispy bottom and this should stay on the underside when you arrange them. Add your blueberries, honey and some Thai basil leaves to complete your garnish. I have give credit for the original dish to Stu Bradley. Ive added the parma ham.
Posted on: Sun, 05 Oct 2014 08:23:52 +0000
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