What’s your favourite weekend brunch?
No prizes for guessing that in our house, a full Irish breakfast with black pudding and strong Barry’s tea is the default setting.
But every now and then I like to mix things up. Like on Sunday when I made a knock-off of one of my favourite Sydney cafe’s specials: omelette with goats cheese and basil.
Served open, almost like an eggy pizza, this brunch is fresh and light and all good things.
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goats cheese & basil omelette
serves 1
3 eggs
knob butter
small handful fresh goats cheese, crumbled
4-5 basil leaves
1. Place a small skillet or omelette pan (about 20cm / 8in diameter) on a medium heat.
2. Lightly whisk eggs in a small bowl and season.
3. Add butter to the pan – wait until it is sizzling and foaming then add the eggs.
4. Cook for about 30 seconds then gently stir the cooked egg into the middle, letting the raw egg run out to the edges.
5. Sprinkle over the goats cheese and cook until the omelette is just set on the bottom and almost set on the top.
6. Slide the omelette onto a plate. Top with basil and lashings of black pepper.
Cheers,
Jules x
ps.
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www.stonesoupvirtualcookeryschool.com/
