Recipe: Breakfast in Bed

the appetizer:

Small Bites, Big Nights by celebrity chef Govind Armstrong will have you entertaining in no time with recipes like Breakfast in Bed, New Zealand Scampi, and Kona Coffee Kicker.

Cookbook

Breakfast in Bed

Serves: 2
Difficulty: Easy

Breakfast in Bed

Breakfast in bed is the secret weapon to impress. Could it get any more deluxe than a creamy asparagus and morel mushroom omelet, broiled up with melted Drunken Goat cheese? These tasty morsels can tip the indulgence scales so your Sunday in bed with The New York Times and a loved one is pure luxury. You can easily sneak to the kitchen without making too much noise for this ultimate surprise. If you've prepared the morels and asparagus and beaten the eggs the night before, then assembling the elegant omelet requires little effort.

4 medium-size morel mushrooms
3 jumbo asparagus
4 eggs
Salt and pepper to taste
2 tablespoons crème fraîche (or sour cream)
4 teaspoons grapeseed or canola oil
Unsalted butter, to coat the pan
4 thin slices Drunken Goat cheese

Clean the morels thoroughly, remove the stems, and then cut them into 1/4-inch rings. For the asparagus, trim the ends, peel about 4 inches from the bottom of the stalk, and cut thinly on a bias.

Crack the eggs into a bowl and season them with salt and pepper. Whisk together, add the crème fraîche, and whisk together very well until smooth.

In a nonstick omelet pan or skillet over medium-high heat, add 2 teaspoons of the grapeseed oil. Sauté the mushrooms until fully cooked, about 2 minutes. Season with salt and pepper, and set aside. Repeat this process with the asparagus. You want a little bit of color to the vegetables, but you don't want to pan-roast them.

In an 8-inch omelet pan over medium-high heat, add just enough butter to coat the pan. Add half of the egg batter, and use a rubber spatula to spread it out (keeping a thick bed of egg on the bottom), patting down as it cooks. Remove from the heat and add half of the sauteed vegetables on half of the omelet. Very carefully, flip half of it over to form the traditional half-moon omelet and let the eggs "congeal" to your liking. Place 2 slices of cheese on top and broil until the cheese is just melted. Slide the omelet onto a plate and keep warm. Repeat with the remaining ingredients to form a second omelet. Serve immediately.

ALTERN8: If morels aren't in season, substitute shiitake mushrooms.

If Drunken Goat cheese isn't at hand, use any fresh or aged goat cheese.

You can place the cheese inside the omelet as well.

from:
Small Bites, Big Nights
Seductive Little Plates for Intimate Occasions and Lavish Parties
by Govind Armstrong
Clarkson Potter 2007
Hardcover, $30.00
ISBN 978-0-307-33793-1 (0307337936)
Recipe reprinted by permission.

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