Delicious omelette filled with cheese and an herb, mushroom and onion mix. The flavors go exceptionally well together and create a completely new flavor inside the egg. Omelette making technique is from Julia Child's "Mastering the Art of French Cooking."
This is basically a French onion rice. The amounts of ingredients may be slightly off, but this should be a fairly saucy rice dish. It goes well as a side dish with an herbal white meat, but I take this for lunch all the time. Just the sauce that you add to the rice is very nice on many things. The first time I made this, I dissolved a bouillon cube in a pint glass with hot water. Also, the time it takes to make this may be a bit high.
This is something I just kind of cooked up one day. This is a great side dish to a hearty breakfast and the leftovers in the pan are great to cook your eggs in. The amount of spices you put in really are to taste, but I can give the approximate amounts that I use.
NOTE: Instead of cooking this in olive oil, bacon drippings can be used.
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