Black-Eyed Susan for OneFrom deliathecrone 9 years ago
- Kalamata Caviar: shopping list
- 8 ounces whole, pitted kalamata olives shopping list
- 1 (4 ounce) package feta cheese shopping list
- ½ cup chopped pecans shopping list
- 4 cloves garlic, peeled shopping list
- 2 tablespoons olive oil shopping list
- Basic Omelette: shopping list
- 2 large eggs shopping list
- salt and pepper, to taste shopping list
- 1 tablespoon oil or butter, for frying shopping list
- 2 slices buttered toast, cut diagonally shopping list
How to make it
- To make Kalamata Caviar:
- In a food processor, blend kalamata olives, feta cheese, pecans, garlic and olive oil. Adjust amount of olive oil as needed to attain a pesto-like consistency.
- Yield: 1 cup faux caviar, or enough to serve 8
- To make the omelette:
- Crack the eggs into a small bowl and whisk.
- Add some salt and pepper, if you like, but do not add any water, milk, or any other liquids.
- Heat the oil or butter in a 9-inch non-stick frying pan and pour in the eggs.
- In the first 30-seconds of cooking, use a spatula to create 6-10 small cuts through the omelette. This allows the uncooked egg on the top to flow down to the bottom of the pan.
- When the top is nearly set, turn off the heat.
- Don't worry if some of the egg in the very center isn't quite set, because the ambient heat will soon cook it.
- Use your spatula to flip the omelette over and cut into quarters.
- To serve:
- Place the toast pieces point to point on a plate, like the spokes of a wheel.
- Lay the omelet pieces between the “spokes”, and place a heaping tablespoon of Kalamata Caviar in the center.
- Serve immediately.