It’s an Egg-strodinary breakfast!

I love breakfast. I’m one of those people who always wakes up hungry so breakfast is one of my favorite meals. Lately during the weekdays I’ve been fasting and waiting to eat until lunch (that’s a different topic that I may touch on later), but when the weekend hits I’m down for a full on breakfast.

Sundays are my big breakfast days. Usually breakfast consists of eggs, the hubby grilling up some Butcher Box bacon, good sourdough bread, and a mimosa (or two). This past weekend I made omelets with a French twist and used the French cheese Boursin as the filling. I’ve used Boursin cheese for appetizers and as a sandwich spread so I decided to try it out with this egg dish and it did not disappoint!

I had two different cheese flavors so I made one of each for a taste test challenge. They both were good; the hubs liked the shallot and chive version while I enjoyed the garlic and herbs spread. That creamy whipped cheese made the omelet light and airy while the sprinkle of fresh parsley topped it off just right. Now onto the recipe!

Ingredients:

6 eggs (three per omelete) I use Vital Farms Pasture raised eggs

3-4 tablespoons of Boursin cheese brought to room temperature

salt and pepper to taste

Italian parsley chopped (about 2 tablespoons)

1 tablespoon of Kerrygold butter for each omelet

Place eggs, salt, and pepper in a bowl and whisk for about 1-2 minutes. You really want to get them frothy so they end up light and fluffy when you cook them.

Place a non-stick skillet on medium low heat to cook the eggs low and slow, they’ll take longer to cook, but it’s another trick to get that airy and light feel to the dish. When the pan has come to temperature add the butter and swirl it around to cover the pan. Pour your eggs in the pan and allow to sit for about 20 seconds, begin lifting the sides of the eggs and tilt pan to allow the uncooked eggs run to the exposed pan surface. Continue lifting and tilting eggs until no longer runny. Spoon cheese onto one half of the omelet and flip half of the eggs over the cheese. Let sit for another 30 seconds to 1 minute to allow the cheese to heat through. Slide omelet on pan, sprinkle with parsley, and serve.

Wine to pair?

I already hinted as to my drink of choice earlier in this post so you may know where I’m headed.  I think the best pairing with eggs is champagne or sparkling wine, plus it’s an adult bevy you can have in the morning guilt free.  No judgement from me of course, it’s always 5 o’clock somewhere.  I mentioned we had mimosas, but actually the hubs had the mimosa, I took mine sans OJ being the purist that I am.

Since we have a favorite sparkling wine out of Mendocino I usually open a bottle of Scharffenberger on Sunday to go with our breakfast and finish enjoying it on the patio. However any dry champagne or sparkling wine will do, just look for brut or extra dry brut to pair with the dish. So whip up this simple meal and raise a glass to the weekend! Bon appetite and santé!