Fancybuteasybreakfastcustardomelets Recipes

BREAKFAST OMELETTE (SCD)

Steps:

• Brown beef in pan, separating into small pieces as it cooks.
• Beat eggs in small bowl.
• Grate cheese over ground beef and let it begin to melt in the pan.
• Add eggs to pan, allowing them to surround the beef and cheese. When the bottom has become done enough, fold omelette and allow the eggs to cook to desired firmness.

FARMHOUSE OMELETS

Steps:

• In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 2 teaspoons drippings. In drippings, saute onion until tender; set aside.
• In a bowl, beat the eggs, water, salt if desired, pepper and pepper sauce. Melt 1-1/2 teaspoons butter in a 10-in. nonstick skillet over medium heat; add half of the egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath.
• When eggs are set, sprinkle half of the bacon, onion, ham, mushrooms, green pepper and cheese on one side; fold over. Cover and let stand for 1-2 minutes or until cheese is melted. Repeat with remaining ingredients for second omelet.

MELT - IN - YOUR - MOUTH SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
• Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

FANCY BUT EASY BREAKFAST CUSTARD OMELETS

Steps:

• Place an oven rack in the middle position and preheat oven to 325 degrees. Butter or spray 6 (4-ounce) ramekins.
• In medium bowl, whisk eggs until slightly thickened. Add parsley, onion, pepper, salt and half-and-half. Whisk until combined.
• Place prepared ramekins in a baking pan about 2 inches deep lined with a dish towel. Ladle egg mixture into ramekins.
• Place baking pan on oven rack and carefully add enough hot water to come halfway up sides of ramekins.
• Cover ramekins with a sheet of foil and bake 30 minutes, or until set and a knife inserted near the edge of one custard comes out clean.
• Carefully remove ramekins from water bath with a dish towel.
• Serve omelets in ramekins, or remove and place on individual plates. Serve at once, garnished with diced tomato and parsley.