The Eccentric Cook at Breakfast (The Eye of The Sun Omlette)

As an example of spur of the moment
dish invention, you can't get much
better than this one!

My husband made himself breakfast
this morning before my appetite
had awakened; a massive production
involving potatoes and broccoli
stem sections fried together
(extremely yummy) sunny-side up
eggs, and steamed peapods.

Unfortunately one large egg
broke its yolk upon the shell
being cracked. Ever the practical
one, he placed this one in a separate
cup for my use in a later recipie.

He went about the business of going
to the Sunday Market in our hometown
and being quite tired when he got back,
decided to take a nap, after informing
me of what I had to work with in the
kitchen should I wish to brunch.

I did feel suddenly hungry after he
went to nap. Suddenly the Eccentric
Cook in me rose up, not in taste mode,
but in visual mode!

I took the already "knackered" egg and
made sure it was well beaten, as for an
omlette. Here is the recipie that
resulted from my wish for a new visual
presentation for the breakfast egg dish.

The Eye Of The Sun Omlette

Ingredients:
2 extra large or jumbo eggs
oil or butter to cook

(This is strictly a matter
of personal taste; I prefer
my eggs cooked in creamery
butter for a richer flavor!)

Into a small bowl or teacup,
break and beat the egg
which will form the base
of the omlette. Do not
overbeat or the egg will
toughen when cooked.

Taking care that the yolk
does not break, break the
second egg into the beaten egg
so that it forms an "island".

Heat a small frying pan or
omlette pan (do not use the
compartmented commercial
"omlette pan" designed for
the cook who has difficulty
folding his or her own
omlette; this is strictly
a NON-folded omlette!),
and add suffcient butter
or oil to prevent the eggs
from sticking.

When the butter/oil has
melted, and begins to
foam or bubble gently,
carefully pour the eggs
into the pan, allowing the
omlette base to set.

Watch the "Eye" carefully;
the white will begin to set
after the omlette base is mostly
cooked through. At this point,
swirl the pan and set the
omlette moving both to prevent
the base from becoming rubbery,
and to keep the yolk of the Eye
fully liquid!

When the white of the Eye
has set to satisfaction,
take a spatula, lift the
Eye of the Sun gently to
a pre-heated plate, season
and enjoy!

The Eccentric Cook

What is an "eccentric cook"?
One who simply isn't content to pick up a cookbook and follow its
directions explicitly. The eccentric cook will always add their
own "personal touch" to any recipie, no matter how tried and true.

Another sign that one is an eccentric cook, is when one reaches a
day when cookbook after cookbook is thrown aside in frustration
because you cannot find in any of them that "special flavor" you
seek to impress a houseful of guests!

I'll be sharing some of my favorite alterations and outright
inventions as my contribution to the world of Eccentric
Cooking as this blogspace develops.