During Lent, we observe meatless Fridays in our home. In the land of the “Fish Fry,” it’s sometimes easier to go out for dinner on Friday nights. This week, we decided to stay in and eat a quiet meal at home. After seeing two shows this week preparing eggs to a foamy state and cooking them, I decided we were going to have eggs. The two shows we watched were The French Chef (Julia Child) making a strawberry souffle. The other show was French Food at Home (Laura Calder) making a cake using foamed egg whites with egg yolks beaten in.
Our Menu: Souffled Omelette and Bitter Greens Salad with Honey Balsamic Drizzle
The dish took less than 30 minutes to prepare and was a great pairing.
Souffled Omelette (Serves two)
5 eggs, separated
2 tablespoons butter
1 tablespoon chives, chopped finely
salt and pepper
- Preheat oven to 400.
- Beat egg whites until soft peaks form. While beating continuously, add egg yolks, one at a time. Add chives, salt, and pepper. Continue beating until the mixture is light and airy.
- Heat a nonstick skillet on the stove top with butter. Once melted, gently transfer egg mixture into skillet and place in oven.
- Bake until top of eggs are set and beginning to brown.
Bitter Greens Salad with Honey Balsamic Drizzle
Radicchio (3-4 leaves per person)
Belgian Endive (3-4 large leaves or 6-8 small leaves per person)
English cucumber (8-10 thin slices per person)
Slivered almonds, toasted (1-2 tablespoons per person)
Goat cheese (1-2 tablespoons per person)
Balsamic Vinegar (I used a fig balsamic)
- Slice leaves into bite sized pieces.
- Arrange leaves and cucumber on a plate. Then top with dollops of goat cheese and sprinkled almonds. (I toasted the almonds before serving. That left a great crunch as they would cool just at the point of eating and help to soften the cheese.
- Drizzle with honey, then balsamic. Do this to taste. I found that you only need enough to cut through the bitterness of the greens. For my taste, I’d say that I used a teaspoon or less of each.