Today’s Wictory Wednesday Wecipe is a combo of two classics; the omelette and the hard-boiled egg sandwich. Mayo-less it is perfect for toting along on a picnic, backpacking, to the sports stadium or standing on line.
Cheesy Omelette To-Go
Serves one as a sandwich or makes four slices to share.
Ingredients:
1- 6-8” Baguette or Hoagie bun, whatever style you like; crisp, soft, sour or sweet.
2-3 Large fresh eggs
1 Tablespoon of cream or ½ & ½
1 Tablespoon of Butter
A Pinch of Cayenne Pepper
Salt to taste
2 Oz sliced or crumbled cheese, whatever kind you like, Bleu or Swiss are my favs.
1 Tablespoon finely chopped fresh parley or ½ Teaspoon chopped Chives.
Aluminum foil or plastic wrap.
Have everything ready before you begin: bowl, ingredients, omelette pan, fork, tablespoon, butter, baguette, foil/wrap.
Method:
1. Split, but do not cut through, you want a “pocket” and lightly toast the baguette or hoagie bun, set on a square of foil/wrap large enough to wrap well and set aside. A baggie will not work very well if you plan to chill the sandwich, as it will not hold the bread around the filling as it cools.
2. Break the eggs into a small bowl, add cream, Cayenne pepper, salt and gently mix with a fork. Do not whisk or whip, you do not want to introduce air, as that will toughen the eggs, just blend. The cayenne adds a hint of peppery sweetness, but not heat...it's a perfect foil for an omelette or scrambled eggs.
3. Cook the omelette; it should be firm not loose or wet. Novices can find an excellent step-by-step guide “How to make an Omelette” here. Print it out and follow.
4. As soon as the eggs are set, add the cheese* and fold the omelette into the baguette: tilt the pan and flip one side of the omelette over the center. Take the pan to waiting baguette and gently fold the opposite side over and slip the omelette onto the toasted bread. Sprinkle with the parsley or chives and a grind of black pepper.
5. Close the baguette and wrap tightly, chill for two hours, or plate and eat out-of hand immediately. If made the night before use a soft baguette as a crusty one tends toughen in the fridge.
As with any perishable food, keep cold until eaten, an insulated lunch bag or pack is essential. You may simply unwrap and eat out-of-hand or slice and serve with your favorite garnishes: pickles, olives, salsa, and tomatoes, whatever you like.
*Vary flavors by omitting cheese and adding 2 Oz of cooked, crisp crumbled bacon or sausage, or add 2 Oz sautéed spinach or mushrooms with the cheese just before folding.
I often make three or four different flavors for an outing to slice and serve with picnic sides and goodies. I also make them with pepper jack cheese and green salsa, chilled, and sliced served on a platter with guacamole and cherry tomatoes for an easy make-ahead BBQ appetizer.
Now that you're well fed let me remind you that today is Wictory Wednesday. Every Wednesday, I ask my readers to volunteer and/or donate to the Bush 2004 campaign.
If you've already donated and volunteered for the Bush campaign, then talk to your friends and enlist them in this battle to continue Ronald Reagan's legacy of optimism, smaller government and a strong defense.
If you're a blogger, you can join Wictory Wednesdays simply by putting up a post like this one every Wednesday, asking your readers to volunteer and/or donate to the Bush campaign. And do e-mail wictory@blogsforbush.com to be added to the Wictory Wednesday blogroll, which will be part of the Wictory Wednesday post on all participating blogs: