Like many of Gabrielle Hamilton's desserts in her new cookbook, Prune, the Calvados Omelette is both simple and strange, at least to our American palettes—sweet, enriched egg flambeed with apple brandy. We are not used to having our eggs for dessert, at least not served to us so unabashedly, instead of under the guise of custard or crepe or soufflé. And though the eggs here are mixed with a substantial amount of cream and a bit of flour, the end result is in fact just a plateful of sweet (buttery, boozy) eggs. But it comes off as elegant, urbane, and perfectly delicious.
'omelette' on Serious Eats
For a new twist on a classic breakfast dish, bake a Denver omelette between layers of crescent roll dough. This double-crusted bake can be served in small squares as part of a brunch, or in larger squares for a satisfying breakfast.
Not many things can get me out of bed on a Sunday. This masala omelet, though, seems to have a strange magnetic pull for me come breakfast time. I love how a few simple ingredients become such a fulfilling meal. Vegetables are incorporated into the eggs while whisking, with some spices thrown in for good measure. After a few minutes on a hot pan, you have a delicious omelet that packs quite a punch.
Jamie Oliver, author of this week's Cook the Book pick, describes his potato and chorizo omelette as a cross between a tortilla española and a frittata. These aren't the only categories the dish spans, as it is just as suitable...