Recipe

Black-eyed Susan For One Recipe

	Deliathecrone / All my dishes 1 year, 8 months ago This is a cute way to fix an omelet with toast and some faux caviar - I developed it for a brunch with friends and they finished every bite! This goes nicely with a simple fruit salad, and I also served them Herbed Grits with Dark Chocolate Hot Sauce (recipe is posted). ... More Prep:12m Cook:15m Servings:1	Deliathecro
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Fans

bluewatera

Ingredients

Kalamata Caviar:

8 ounces whole, pitted kalamata olives

1 (4 ounce) package feta cheese

½ cup chopped pecans

4 cloves garlic, peeled

2 tablespoons olive oil

Basic Omelette:

2 large eggs

salt and pepper, to taste

1 tablespoon oil or butter, for frying

2 slices buttered toast, cut diagonally

Directions

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.

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