Breakfast in Bread

This was inspired by last night's episode of The Cook and The Chef where the chef (Simon) made mushroom dumplings and Maggie made an omelet using a new approach - the eggs weren't fully scrambled together, simply 'mixed' (sort of). You can still see traces of the egg whites and the yolks aren't fully incorporated. She added a touch of cream and salt and pepper.

Mushroom is one of M's favorite things in this planet, so after seeing the show he started drooling over mushrooms. I have a couple of packets of dried mushrooms (shiitake and black mushroom) stashed in the pantry so I sneaked out and started hydrating them with the intent of using them in the morning.

I sauteed the shrooms (excess water drained and saved, it is full of flavor!) in a some extra virgin olive oil and a couple of cloves of garlic, finely minced. After around 8 minutes of moving it around on high heat, I set it aside.

I wanted to see what Maggie's omelet recipe would be like, but I am not a huge fan of using cream in cooking our usual meals, except for baking (the calories are shared!) :p so I just added a tiny dash of milk and followed her style. I used 5 eggs for 2 decent sized omelets and topped it with the sauteed mushrooms. And a bit of fresh thyme for an extra heavenly scent.

The omelet was surprisingly fluffy!