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Tomatoes and Eggs

Tonight’s dinner:

Tomatoes and Eggs

1/2 lb. baby brussel sprouts, trimmed and par-boiled in salted water for 3-4 minutes, then blanched in ice water
2 Spanish red onions, thinly sliced
1 T. + 1 T. unsalted butter
kosher salt, to taste
freshly ground black pepper, to taste

For the omelette filling: Melt butter over medium heat and saute onions until translucent, about 2-3 minutes. Add sprouts to pan, season. Add remaining butter and cook for an additional 3-4 minutes, stirring frequently. Remove from heat and adjust seasoning. Add some chopped fresh herbs if you like.

The omelette is your basic French omelette recipe — 2 eggs, salt, pepper and 1 t. cold water, beaten together and cooked in a little unsalted butter.

Garnish with a dollop of tomato-bourbon jam. Not shown: sucrine salad with a tarragon viniagrette.

I don’t recommend eating my meals if you’re on a diet. Life is short…why should you settle for mediocre food?

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In the Pantry

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