I had a great time preparing breakfast this morning and had been looking forward to it since I awoke.
Obviously, an omelet. But with what? Well, it's got red onion, fresh asparagus, sour cream, crème fraîche, mayonaise, fresh chopped dill, white pepper, and lumpfish caviar. Sliced campari tomatoes, bacon, and a fruit salad with fresh cantaloupe, blackberries, and blueberries round out the preparation.
To prepare the omelet, I fist chopped the red onions and asparagus and sauteed them in olive oil at high heat just for a couple of minutes to bring out the flavor. Olive oil will break down quickly, so I took it off the heat, removed the vegetables to my beat-up egg preparation (with a dash of salt & pepper). I then added a pat of butter to the olive oil and cooked the omelet on medium low heat. Flipping a 4-egger (Bea & I split it) over without destroying it is a practiced skill. Don't lose heart.
The sauce is from last week when I grilled salmon and asparagus for some friends, but it keeps very well in the fridge. Mix one part sour cream to one part crème fraîche, to a half part mayonnaise. Then, depending upon how much you're making, I'd say about a heaping tablespoon of fresh dill per cup total of sauce. Lumpfish eggs are available at most supermarkets (canned sardines area), are not expensive, and come dyed red or black. I'd say about an ounce or two per cup — but be careful; they're salty. For a preparation such at this, I rinse them by placing them in a bowl of water, drain off the excess water, then scoop them over the side of the bowl with a spoon or butter knife. Once you mix it all together (very gently so as to not break too many of the delicate fish eggs) let it sit for an hour in the refrigerator in order to firm up as well as to extract the flavor of the dill (especially important if you have to use dried dill). And if you're queasy about eating anything with fish eggs, I've been making dishes with these eggs for over a decade and have yet to experience a single person not like them in the way I use them.
So there you have it. Still don't know what we're having for dinner (I do that; I start thinking about the next meal before I'm even finished with the one I'm on). Right now, I'm thinking grilled pork chops (olive oil and lemon marinade, perhaps?), sauteed asparagus and a simple green-leaf lettuce salad with tomatoes and French vinaigrette (no balsamic). We'll see.