I wouldn’t normally post about these dishes, since they are very simple out-of-my-head creations, ones that you probably have all made at some time or another. I probably won’t even bother posting full fledged recipes or pictures unless someone asks. But I made such a rich brunch in celebration of something I did want to share—local eggs!
I was at the Oxford farmer’s market in November—the market here actually continues throughout the winter, once a month. It is mostly prepared goods, eggs and meat, with some cold weather produce thrown in, like garlic that had been cured from the summer and really lovely greens. Anyway, I was buying eggs when I stopped by another stand, realizing their eggs were much cheaper than the ones I had just bought. And yes they were from organic, hormone and antibiotic free and free roaming chickens. I expressed regret, said I would buy some next time, when the guy told me they also did a weekly delivery. !!!! So I waited until I had used up my ginourmous egg supply from the holidays (just this past Tuesday) and called them. We got our first delivery today!
I had them deliver 2 dozen this first week, since I have been deprived of baking with no eggs and am desperate to get started, but I also wanted to make some dishes that would hi light the eggs today in celebration. Hence the French toast and omelets.
Breakfasts (brunches really—I barely wake up before 10 on the weekends, by which time my kids have already had breakfast and my brunch becomes their lunch… but anyway…) are always a dilemma for us. My husband and I have opposite tastes in breakfast—I always want something sweet, he always wants something spicy. So I made just 3 slices of French toast from homemade bread for all of us and omelets too. In retrospect I should have made salad also—it was a pretty rich meal. But I am never thinking about salad first thing in the morning so I forgot.
The omelets were very basic, sweet onion, red and yellow bell pepper, and crimini mushrooms sautéed in butter and then stuffed inside of an omelet with shredded cheddar and Monterey jack cheese. The French toast was made from a fairly rich homemade bread, half whole spelt, half white, that was few days old and begging to be soaked in something really yummy. My whole family is pretty much obsessed with vanilla so I made the soaking liquid with 4 eggs, 2/3 cup cream and 1/3 cup milk, 3 tablespoons of vanilla sugar and 2 teaspoons of Mexican vanilla extract. The French toast was heavenly. The omelets were good, but like I said, I like sweets in the morning…