Recipe by ellie_
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)
Top Review by Rita~
I skipped the walnuts because I was out and in the middle of making the butter. :( I used Canadian ham in place of the bacon. Made 2 omlets and added cheese to one.These are full of flavor. Thanks!
For Herb Walnut Butter
- 1 cup unsalted butter, room temperature
- 1⁄3 cup walnuts, chopped
- 2 tablespoons parsley, minced
- 2 tablespoons herbs, minced (your choice but tarragon, basil, dill and thyme work well)
- 2 tablespoons chives, snipped
- 1 garlic clove, minced
- salt and pepper
For Spiced Tomato Sauce
- 3 ounces smoked bacon, diced (we like peppered bacon)
- 3 tablespoons butter
- 1⁄3 cup celery, minced
- 1⁄4 cup onion, minced
- 2 tablespoons shallots, minced
- 1 garlic clove, minced
- 1 1⁄2 lbs tomatoes, peeled, seeded, chopped and drained (about 3 cups)
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon coriander, ground
- 1⁄8 teaspoon cumin, ground
- 1⁄8 teaspoon allspice, ground
- 1 bay leaf
- 4 tablespoons butter
- 8 eggs
Directions See How It's Made
- To make the walnut butter: mix butter ingredients (1 cup butter - salt & pepper) together in a food processor until blended.
- Shape butter into a cylinder and wrap in plastic wrap and then chill until firm (***this can be made 2 days ahead).
- 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; discarding excess bacon fat.
- Add butter to skillet.
- After butter melts add celery, onion and.
- shallot and cook stirring until soft (3-5 minutes).
- Stir in garlic and cook stirring one more minute.
- Stir in tomatoes and cook until mixture starts to thicken (6-10 minutes).
- Stir in sugar and spices (coriander - bay leaf) and cook stirring until mixture is thick (5 minutes).
- Season with salt and pepper and then set aside and keep warm (or prepare a few days ahead, refrigerate, reheating before using sauce).
- To make the omelets: heat a small omelet pan (or skillet) over medium high heat.
- Add 1 tablespoon butter and heat until hot.
- While the butter is heating, whisk 2 eggs with 1 teaspoon water and pinch of salt until blended.
- Pour egg mixture into pan.
- Using a fork and working quickly, pull cooked eggs away from sides of pan toward center. Just before eggs are set spoon 1/4 cup of tomato sauce down center of eggs.
- Using a fork (or plastic spatula), gently roll 1/3 of cooked omelet over filling, then roll the remaining omelet to cover top.
- Tilt pan and slice omelet onto plate.
- Top with one slice of walnut butter. Repeat procedure 3 times to make 4 omelets.