There are days that you just want breakfast all the time. So after a long day at work and craving for some sort of eggy-breakfast, I came across this simple omelette recipe. The ingredients are simple, but first the sauce:
Melt a tablespoon of butter, and add the sliced white mushrooms. Fry for about 4 minutes (try not to stir it too often to prevent sweating) then add a teaspoon of flour and enough milk to your preferred consistency. A dash of pepper.
Whisk the egg whites (2 large eggs) until stiff. Beat the yolks with a a dash of salt. Fold the whites into the yolk. Then melt some butter and pour the mixture into the skillet. Cook over gentle heat for about 4 minutes then place it in the oven till the top is golden brown.
Dish out and pour the mushroom sauce over.
Now breakfast (or rather my dinner) is ready. Now to complete the breakfast (or rather dinner) a hot cuppa coffee would be great.
I’ve gotten some Hot Can coffee during a launch last week, so in a wink:
- Peel the anti-tempered label
- Push the base to active the self-heating mechanism. (watch out for that steam)
- Shake it and when the indictor turns green, it’s ready.
The drinks are courtesy of Hot Can, during it’s recent launch. Thanks Nazeen for the invites.