…or perhaps, lax-ury? This morning’s omelette is filled with a decadent mixture of asparagus, mushrooms, onion, and baby potato slices. It is tasty enough on its own, so the two thin slices of thyme and pepper gravlax on the side make it extra special. It’s more of a method than a recipe, but here’s what to do, for two:
Snap the tough ends off the asparagus and cut the good bits into 1″/2.5cm lengths. Thinly slice 1/4c or 60ml mild white onion. Add to this, 6 sliced mushrooms and 2 thinly sliced baby potatoes. Stir the whole thing together in a nonstick pan over medium heat until nicely cooked. Now, pour in three beaten eggs, and turn the heat to medium-low. Lift the edges with a spatula, letting the uncooked egg run underneath. Fold in thirds and cut in half to serve.
We bought our gravlax from De La Mer on the Danforth; look for gravlax at a good fishmonger near you.
English friends, full disclosure…not chips, or what you might call crisps. Fruit crisps are a summer dessert and breakfast staple. This one started with a layer of stewed rhubarb, although simply chopping with a little maple syrup would work well. Any summer fruit (or mixture) will do.
Put the fruit in a square pan. In a large bowl mix 1/4c melted butter, 1/4c maple syrup or brown sugar, 2c large flake rolled oats, and 1/3 c each of unsweetened coconut and walnuts. Change it up with nuts and seeds as you like. Add more oats until you have a consistency that’s not too wet and sprinkle over the fruit.
Bake in a 350F oven for 30 minutes for pre-cooked fruit or up to an hour for fresh fruit, until topping is nicely browned and fruit is soft and bubbling. A glass pan lets you see what’s going on underneath.
We served ours with a tasty yogurt topping but whipped cream, ice cream or nothing at all and it would still be divine. (1/2 c fat free plain yogurt mixed w 1t maple syrup and 1/2t vanilla is plenty for two).