Monday, September 3, 2007

A Bavarian breakfast.

Leberkäse Omelette with Walla Walla Onions and Mustard Cream. I stopped in the Bavarian Meats shop down in Pike Place the other day to pick up a few sausages and I got a little overwhelmed. The German names were so long and intimidating and there was a giant pig head staring at me through the glass case. I couldn't decide what I wanted and the line started to back up behind me. The woman behind the counter was very sweet and patient with me and asked if she could help me out. I asked her what her favorites were and the first thing she said was leberkäse. It's a veal and pork loaf that is generally sliced for sandwiches but she said one of her favorite ways to eat it is in an omelette. I bought some and scurried home to try it. It has the texture of bologna but tastes a bit more like veal than pork. First I made a sandwich out of it with just some pumpernickel bread and grainy German mustard. I am somewhat of a sandwich junkie and I have to say that this was a great sandwich. I love the subtle flavor of the leberkäse. The next morning I decided to take the nice lady's advice and make an omelette out of it. A rich egg dish indeed but with the mustard cream and thinly made French style omelette it wasn't too heavy. In fact, it was so good, I wanted another one.

1/4 lb leberkäse, sliced
6 eggs, beaten
1 walla walla onion, halved and thinly sliced
2 Tbsp butter
kosher salt & fresh cracked black pepper

1/2 cup sour cream
1 Tbsp German grainy mustard

To make the cream just whisk the sour cream and mustard together. Refrigerate until needed.
In a skillet over medium high heat saute the onions in a little butter until they start to caramelize. Remove from the heat.

In a separate 8" non-stick frying pan over medium heat melt 1/2 Tbsp butter. Season the eggs with salt and pepper and pour half of them into the pan. Tilt the pan around to spread the eggs out. Once they start to coagulate place a few slices of the leberkäse and some onions down the center of the omelette. Cook another 2-3 minutes or until most of the eggs are done. Using a spatula fold one of the sides of the omelette over the leberkäse then fold once more going the same way so that the seam is underneath. Slide onto a plate and serve with the mustard cream.

3 comments:

Rosemary said...

Your omelette looks like a "crêpe" and I love it ! Very original.

Nora B. said...
This comment has been removed by a blog administrator.
Rasa Malaysia said...

Wow, that omelette does look killer...so pretty. Yum. :)