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I came across this recipe while looking for new ideas for weekend breakfasts and using garden herbs. This is a bit time consuming but both the herb walnut butter and tomato sauce can be made a few days ahead and refrigerated. Recipe source: Bon Appetit (August 1984)
Preparation Time : 30
Cook Time : 30
Total Time : 60
1cup unsalted butter, room temperature
1⁄3 cup walnuts, chopped
2tablespoons parsley, minced
2tablespoons herbs, minced (your choice but tarragon, basil, dill and thyme work well)
2tablespoons chives, snipped
1 garlic clove, minced
salt and pepper
3ounces smoked bacon, diced (we like peppered bacon)
1⁄3 cup celery, minced
1⁄4 cup onion , minced
2tablespoons shallots, minced
1 garlic clove, minced
1 1⁄2 lbs tomatoes , peeled, seeded, chopped and drained (about 3 cups)
1⁄2 teaspoon sugar
1⁄4 teaspoon coriander, ground
1⁄8 teaspoon cumin, ground
1⁄8 teaspoon allspice, ground
1 bay leaf
To make the walnut butter: mix butter ingredients (1 cup butter - salt & pepper) together in a food processor until blended.
Shape butter into a cylinder and wrap in plastic wrap and then chill until firm (***this can be made 2 days ahead).
To make the tomato sauce: in a heavy skillet cook bacon over medium high heat until golden and then pour off all but one teaspoon fat; discarding excess bacon fat.
Add butter to skillet.
After butter melts add celery, onion and.
shallot and cook stirring until soft (3-5 minutes).
Stir in garlic and cook stirring one more minute.
Stir in tomatoes and cook until mixture starts to thicken (6-10 minutes).
Stir in sugar and spices (coriander - bay leaf) and cook stirring until mixture is thick (5 minutes).
Season with salt and pepper and then set aside and keep warm (or prepare a few days ahead, refrigerate, reheating before using sauce).
To make the omelets: heat a small omelet pan (or skillet) over medium high heat.
Add 1 tablespoon butter and heat until hot.
While the butter is heating, whisk 2 eggs with 1 teaspoon water and pinch of salt until blended.
Pour egg mixture into pan.
Using a fork and working quickly, pull cooked eggs away from sides of pan toward center. Just before eggs are set spoon 1/4 cup of tomato sauce down center of eggs.
Using a fork (or plastic spatula), gently roll 1/3 of cooked omelet over filling, then roll the remaining omelet to cover top.
Tilt pan and slice omelet onto plate.
Top with one slice of walnut butter. Repeat procedure 3 times to make 4 omelets.
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