Herb Omelette Breakfast Sandwich with Spicy Tomato Jam has flavour, texture and a few surprise elements to make it a great way to start the day.
Song of the day: “Breakfast in America” by Supertramp.
Herb Omelette Breakfast Sandwich with Tomato Jam starts with a wonderfully crusted bread, a soft, velvety flavorful omelette, some amazing micro greens, and a lovely tomato jam that gives just enough kick to wake you up.
By now you know that Nicoletta and I have this Saturday ritual of going out for breakfast. We are always tasting great things, being inspired to create, and this is the part we love the most creating food that not only tastes great but looks beautiful also, I believe. Another tradition for Nicoletta and I is frequenting farmers markets here in the city and in the spring and summer months, there is a lovely outdoor market, City Market Downtown. This is where we buy eggs, greens, veggies and to fill our little oasis in the backyard, some flowers and vegetable plants.
A place that we also love is Cavern, located on 104th street, and during market days we like to stop in and get a few fresh kinds of cheese to grace our week. The one that will be in the breakfast sandwich is a cow’s milk cheese from the Alps. It has flavours that will compliment the sandwich very well. The micro greens we picked up at Reclaim Urban Farm. They have a stand at the market and always have a great variety of micro greens, and later in the season zucchini flowers!!! that we are waiting patiently for.
The bread was made in house by my lovely wife. She knows that I just miss that rustic crusty bread from Italy, so, lately, she has been searching for a recipe and bread making came to the top of her list, and I have to say she out did herself. The bread is fantastic. The crust crunchy and the inside so light with those air pockets and that flavour. In that moment I was back in Italy and hearing her dad cut through a nice pagnotta and that sound echoing on the marble floor. They usually say a New York minute, but this was my Italy minute.
Most breakfast sandwiches that I have tried use a soft cooked egg, sunnyside up. I wanted to do something different and Nicoletta saw an idea in a magazine about an omelette breakfast sandwich and my mind was in motion to create an herb omelette. So into our garden I went, and out I came with fresh basil and chives. A perfect combo for an omelette. For me making an omelette demands attention. The heat low but not too low, the pan non stick, maybe some olive oil or butter, I use both as I like the flavor. I wait till the pan is at a nice heat then pour in the mixed eggs then I put the herbs, and some seasoning. I let the bottom form then I sprinkle some cheese and some herbs that I have reserved onto the eggs. I use a spatula to fold in two sides, tilting the pan to aid me in this process. I place the remaining cheese on top along with some parsley, and I take it off the heat and cover it. This steams the omelette nicely, keeping it moist and silky. That’s it in a nut shell!
It’s time to get this Herb Omelette Breakfast Sandwich together!
This is the easy part. For the condiments, I used a jam we brought back from Salt Spring Island that we bought at the farmers market there. SaltSpring Kitchen Co. is a company that has so much passion for what they do, and the jams they create are magnificent. This one is a Spicy Tomato Jam just perfect to awaken our taste buds. I used a little European mayo to give a bit of creaminess to the mix. With bread toasted and condiments on, the micro greens go on one side and the omelette on the other and together they shall meet to make breakfast history.
Coffee made, a special brew I concocted as I am forever a creator and love playing with my food, the breakfast sandwich made, I guess we can say “Breakfast is served!”
Those micro greens just look so amazing don’t they?
I bite into this beautiful sandwich, and that crust just sings in my mouth with its crunch and airiness. The tomato jam with that slight heat and acidic backdrop comes in wonderfully getting my taste buds ready for the omelette. The eggs so fluffy and moist, like silk to my tongue, and the chives and basil, the best uplifter we can find, the best antidepressant. Inside the melted cow’s milk cheese. The grassiness and creaminess of this cheese just scream organic decadence and all the flavours of this Herb Omelette Breakfast Sandwich with Spicy Tomato Jam, swirling in my mouth like an elegant waltz.
A perfect beautiful breakfast shared with my wife and a great start to my day.
Wishing you all a Happy Friday!
Song of the day: “Breakfast in America” by Supertramp.Print
- 3 eggs, organic free range
- 1 tbsp chives chopped fine
- 1 tbsp fresh basil chopped
- 1 tsp fine chopped fresh parsley
- 1 tbsp olive oil
- 1 pat of butter
- 1/2 cup mustard micro greens
- 1/4 cup grated fresh cows milk cheese (or cheese of your choice)
- 2 tsp spicy tomato jam
- 1 tsp mayo
- 4 slices of rustic crusty bread
- In a bowl crack eggs in.
- Season with salt, pepper, some of the chives and basil reserving some for later.
- Heat up a saute pan drizzle in olive oil and put the pat of butter in.
- Pour in the seasoned egg mixture.
- Let the bottom form, lifting the pan off the heat as to not let the eggs burn or brown too much.
- When the bottom has formed which takes about 1-2 minutes on low to med heat, sprinkle in the rest of the chives and basil, and the grated cow’s milk cheese.
- Reserve some of the cheese for after.
- With a spatula fold the sides into the middle and over lap.
- Carefully flip the omelette over and sprinkle with remaining cheese, and parsley.
- Take off heat and cover. Let steam for a few minutes.
- Take out of pan.
- While omelette is cooking pop bread in the toaster and toast till golden in color.
- Spread some mayo and spicy tomato jam on all of the bread slices.
- Top one side with the micro greens, and on the other place 1/2 the omelette.
- Close sandwich and slice in half.
- Repeat for other sandwich.
- Ready to serve.
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