Summer Omelets

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I came across this recipe while looking for new ideas for weekend breakfasts and using garden herbs. This is a bit time consuming but both the herb walnut butter and tomato sauce can be made a few days ahead and refrigerated. Recipe source: bon appetit (august 1984)

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Steps

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To make the walnut butter: mix butter ingredients together in a food processor until blended.

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Shape butter into a cylinder and wrap in plastic wrap and then chill until firm.

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To make the tomato sauce: in a heavy skillet cook bacon over medium high heat until golden and then pour off all but one teaspoon fat.

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Discarding excess bacon fat.

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Add butter to skillet.

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After butter melts add celery , onion and.

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Shallot and cook stirring until soft.

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Stir in garlic and cook stirring one more minute.

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Stir in tomatoes and cook until mixture starts to thicken.

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Stir in sugar and spices and cook stirring until mixture is thick.

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Season with salt and pepper and then set aside and keep warm.

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To make the omelets: heat a small omelet pan over medium high heat.

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Add 1 tablespoon butter and heat until hot.

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While the butter is heating , whisk 2 eggs with 1 teaspoon water and pinch of salt until blended.

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Pour egg mixture into pan.

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Using a fork and working quickly , pull cooked eggs away from sid.

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Ingredients

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unsalted butter, walnuts, parsley, herbs, chives, garlic clove, salt and pepper, smoked bacon, butter, celery, onion, shallots, tomatoes, sugar, coriander, cumin, allspice, bay leaf, eggs