When James comes home I’ve been known to beg for one of his omelettes. Now in Normandy together, I have a hankering for the scrumptious egg dish for ‘brinner’. You know, the meal between brunch and dinner (thank you, it’s all my own work).
We head off to the market of Honfleur to get the ingredients and cook it on James’s Green Egg (but it can be cooked on any hob).
By the market was this cute wine shop, so naturally that drew the boys in.
Full to the brim of stylish looking wine bottles, they were on a mission to buy a white to compliment the omelette.
There were other things besides wine. Jars and tins of all kinds of delicacies.
A red for later too, seeing as we were in France. You know, do as the locals do…
James used an app to check out some. Sadly, many weren’t rated well and were highly overpriced.
The lady in the shop, tho’ very pleasant didn’t know the wines. So, although it is a lovely store to look around, we left empty handed.
The market was coming to a close, but we head for our favourite fruit and veg stall that runs along the side of Sainte-Catherine church.
With arm loads of veg for James’s EGG omelette we have another attempt at finding the perfect wine. This time opting for a Nicolas wine shop, where the man tending was very knowledgeable and the guys left satisfied with their purchases.
I pop into Tartine, one of my favourite bakeries in town and choose a couple of pastries to share after.
Back ‘home’ we start to set out the ingredients on the balcony. Slightly concerned that Bilbo is mostly interested in the wine.
Even on this chilly winters afternoon, the garden here at The French House is delightful.
So, for James’s Egg omelette you will need:
77g pancetta cubes
1 red pepper
1 clove of garlic
large handful of cherry tomatoes
A sprig of rosemary and thyme tied together
a sprinkle of dried oregano
a handful of chives
Salt, pepper and dried chilli to taste
3 handfuls of mature gruyere cheese
Chop up time.
First chop up your onion. Are you getting this Rosie pug?
Then your red pepper
and finely chop a large clove of garlic.
The cherry tomatoes should be sliced in half.
James gets things started by adding the pancetta. No oil is necessary because if you have the pan at a relatively high heat the fat will render out leaving a wonderful tasty oil for the veg.
While this happens, lightly whisk the eggs with a fork. James likes to see some whites and yolk separately in the omelette for that scrummy rustic taste.
This is the house we stay at when in Normandy. Honfleur is just down the road and Deauville just 20 minutes away.
It’s a big old place that’s relaxed and cozy, and then there’s this garden to frolic in (there’s been a number of weddings there). Or like us, you can sip a cold glass of white and simply gaze at it.
The French House
Anyway, back to the cooking.
When the pancetta has browned and much of the fat has reduced, add the onions and peppers.
James ties some herbs together. He’s chosen a sprig or two of rosemary and thyme.
Add to the pan.
Add a sprinkle of dried oregano.
Rosie pug howls at a dog she can hear along the valley. She’s probably telling him that we have omelette here.
James has added the garlic and lets it all cook down a while.
We had some chives so they make it into the pan as well.
After a while when all have softened, you can add the tomatoes.
Freshly ground salt and black pepper to taste,
and a healthy sprinkle of dried chilli.
Cook further until the tomatoes have softened. At this point, breath it in. It smells incredible!
Remove the sprig of herbs.
Bilbo agrees, the fantastic cooking smells swirl around the balcony.
Time to add your eggs.
And sprinkle on top your grated gruyere cheese.
Time to sit and sip.
But not for long!
It’s nearly ready. Just closing the lid a little to cook through the top. You can do this at home by placing the pan under the grill for a short while.
Crusty sourdough makes a nice side, if you like.
Sorry guys, it’s not for you :O(
Done! And I can’t wait.
Ta Da! James’s EGG omelette. Done.
So delicious, you must try this one!
As for those pastries…