Growing up in the South, brunch was not a word that I was familiar with. In fact, it has only become a more common term in the last few years. I do believe the first time I was exposed to it was during one of my Hilton Head Island visits. When I became and Ina Garten fan, I realized that she made brunch on a consistent basis. Usually, Dale and I spend our holidays alone together and a few years ago I decided we would have brunch for Easter. I read through Ina’s cookbooks and was thoroughly convinced I could make brunch. Ina just makes things seem so easy.
I have to be honest with you and let you know that I am not the member of this family that prepares breakfast. My husband is the breakfast whiz and I realized this one day when a male co-worker asked me how I made scrambled eggs. Oopsie!!!!!!!!!!!!! I don’t fry eggs. I only know how to make egg salad and deviled eggs from boiled eggs. My husband is the person that prepares the eggs for breakfast.
With all of that in mind, I made Ina’s French Country Omelet from her Back to Basics cookbook and I was successful. When I make this omelet, I serve it with fresh fruit and yogurt topping. I also serve some type of sweet bread. All of this came from Ina’s cookbook but during the process, I realized that I love to make brunch.
As I HAD TO VISIT CHARLESTON SC for Easter (just kidding), I did not prepare Easter brunch and have been thinking about that wonderful country omelet. I decided that I would prepare brunch tomorrow. To make it even more special, we have invited another couple to join us. We haven’t seen them since before Easter and are looking forward to the visit and sharing a special meal with them.
Here is Ina’s recipe for the country french omelet and believe me, if I can make it, anybody can make it.
Country French Omelet
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- Prep Time:
- 10 min
- Inactive Prep Time:
- Cook Time:
- 25 min
- 2 servings
- 1 tablespoon good olive oil
- 3 slices thick-cut bacon, cut into 1-inch pieces
- 1 cup (1-inch-diced) unpeeled Yukon Gold potatoes
- Kosher salt and freshly ground black pepper
- 5 extra-large eggs
- 3 tablespoons milk
- 1 tablespoon unsalted butter
- 1 tablespoon fresh chopped chives
Preheat the oven to 350 degrees.
Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.
Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.
Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.
If you are thinking, this isn’t enough for four people, you are correct. In her Back to Basics Cookbook, Ina states the recipe can be doubled by making the same dish in two different pans. Now, I am really challenging myself for sure.
Isn’t that the greatest thing about having great friends? If I mess it up, we will just have a good laugh and maybe just let Dale make some scrambled eggs.
Happy Friday Everyone