23 June 2008

Sage Cream Omelet

You'll notice that most of my recipes are very low time investments. This has mainly been because of my job; but, now with the twins here its becoming even more important. This little tidbit can be prepared in about 10-15 minutes and feels really decadent. If you want to get elaborate you can add a lit bit of diced ham or onions; but, I suggest keeping the flavors simple and elegant.

In a saucepan combine over high heat:
a small handful of cut sage - I use pretty thinly cut strips of leaves
a sizable pad of butter
a dash of salt

Saute the sauce until the butter starts to give off a nice aroma (< 2 minutes). Don't let the sage brown much at all. Then add:
1/2 cup of heavy cream
liberal dash of dry white wine
- sherry or cognac also works
black pepper to taste - optional

Reduce until really thick. If you've never reduced a cream and liquor sauce, stir constantly over high heat until the sauce is about 1/3 the original volume. Put aside.

Make the omelets by frying in generous amounts of butter. Use the cream sauce as a filling. Makes 2-3 omelets.

2 comments:

Toast said...

That sounds excellent. Now if only I didn't suck at making omelets...

Eric Wilde said...

have tracy make it :)