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Smoked Salmon, Avocado, Cheddar, and Green Onion Omelet
Thinking of this luscious omelet makes my mouth water. It pairs perfectly with toasted bagels and cream cheese and a ros� champagne or a blush California sparkling wine.
2 or 3 green onions, thinly sliced
2 tablespoons chopped fresh chervil or parsley
2 tablespoons unsalted butter or vegetable oil
3 ounces cheddar cheese, grated
4 to 6 ounces smoked salmon, torn into bite-size pieces
1/2 large or 1 small avocado, peeled and cut into chunks
sour cream, chopped red onion, and capers for garnish (optional)
Preheat the oven or the broiler to 400 degrees. Beat the eggs with the green onions and chervil.
Melt half the butter over medium heat in an ovenproof 8- to 10-inch skillet. Pour in half the egg mixture. Use a spatula to push the cooked egg toward the center, tilting the pan in a circular motion so that the uncooked egg flows to the outside.
When the eggs are no longer runny, sprinkle on half the cheese, and put the pan in the oven or under the broiler for a minute or two until the cheese melts and the omelet is lightly browned.
Transfer the omelet to a plate, cover it to keep warm, and cook the second one in the same way.
Arrange half the salmon and avocado on one side of each omelet. Fold the other side over the filling, and garnish if you like with sour cream, red onion, and capers.
Do Ahead: Chop the green onions and the herbs, grate the cheese. Tear the smoked salmon. Chop the avocado and store with its pit. Cover everything and refrigerate. Store garnishes in small serving bowls to serve next to the omelet in themorning.
In the Morning (About 20 Minutes): Cook the omelets as directed.
Cinnamon-Pecan Crumb Cake With Warm Applesauce
10 to 12 servings
My friend Beth Hensperger created this moist, scrumptious crumb cake. She swears that when it comes out of her oven, friends and neighbors suddenly appear.
For the Topping
2 cups unbleached white flour
1 cup light brown sugar
1 1/2 tablespoons ground cinnamon
15 tablespoons (1 cup minus 1 tablespoon) unsalted butter, chilled
3/4 cup chopped pecans
For the Batter
6 tablespoons unsalted butter, softened
3/4 cup brown sugar
3 eggs, beaten
1 tablespoon vanilla extract
2 cups unbleached white flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream or buttermilk
2 cups applesauce
To Make the Topping
Stir together the flour, sugar, and cinnamon. Cut the butter into small pieces, and cut it into the flour mixture with a pastry blender or knife until crumblike. (Or mix the dry ingredients in a food processor; pulse in the butter.) Stir in the pecans. Refrigerate.
Preheat the oven to 350 degrees. Generously butter a 10-inch springform pan.
To Make the Batter
Cream the butter and sugar with an electric mixer until fluffy and light. Beat in the eggs one at a time, and then the vanilla.
In another bowl, stir together the flour, baking powder, soda, and salt. Beat half of it into the egg mixture just until blended. Add the rest of the dry ingredients and the sour cream, and beat just until smooth. Do not overmix.
Spread half the batter in the prepared pan, and sprinkle it with one-third of the topping mixture. Spread on the remaining batter, and sprinkle on the rest of the topping.
Bake for about 45 minutes, until a toothpick inserted into the center of the cake comes out relatively dry. Do not overbake or the cake will be dry.
Run a knife around the inside of the pan to loosen the cake. Let it cool on a rack for 30 minutes before removing the sides of the pan.
Just before serving, heat the applesauce until very warm. Spoon generous dollops of it over each piece of cake.
Do Ahead: Make and refrigerate the topping. Grease the pan, cream the butter and sugar, mix together the dry ingredients, and store, covered, at room temperature.Breakfast in Bed. Copyright � by Jesse Z. Cool. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.