Wow- two guest posts in one week? I know, pretty awesome. It’s been really fun handing over the reigns of Tokyo Terrace to Rebecca for the last Cocktail Friday and now Brad (aka ‘hubs’) today. It’s given me a chance to take a step back and look at this blog from another angle and it’s been deliciously satisfying. This post was put together unexpectedly after Brad made breakfast for us the other day. I won’t tell you too much more about it except that it was a great breakfast and I hope he makes it again soon (wink wink!)
Living with an inspired foodie like Rachael has made the last five and a half years of my life, well…delicious.
Unfortunately, I learned the hard way that feeding yourself after a year’s hiatus from cooking is not pleasant. When Rachael visited home for a few weeks, I survived on some pretty bizarre meals. To redeem myself after this episode of Survivor: Tokyo, I bring you this simple recipe still in a bachelor style: created using only ingredients from our local international superstore, 7/11.
I had not planned on making anything again for Rachael’s blog, but this turned out great and I snapped a few photos before it got cold. Plus, if I can do it, anybody else can too. Returning from our morning run Sunday, I stepped into the local 7/11 to pick up Rachael’s orders: “eggs, milk, and ham.” The ham slices didn’t look very appetizing, and this little package looked at least related to prosciutto, so I tossed it in the bag and we finished our run.
A little background: My brothers and I love eggs. More often than not, we’d make ourselves egg sandwiches and omelettes for dinner when we had to fend for ourselves. I’ve probably made hundreds of “omelettes,” as in flat egg things stuffed with anything reasonable from the fridge. But watching and imitating this video from the endlessly endearing Julia Child taught me a much simpler way to do so. I gave it a shot and this is what came out of the process. Not bad eh?
Basically, Julia says to get the pan nice and hot with plenty of butter. Add the whisked eggs and immediately start swirling the pan. This is doubly difficult in our kitchen because our burners turn off if you remove the pan (safety can be annoying sometimes). To my amazement, the eggs don’t stick at all and the omelette is ready for a skilled flip in a very short time. I did try it with olive oil and found it much more difficult, even in a non-stick skillet.
Julia suggests plumping up the sides of the omelette, so I did the same while placing the prosciutto slices around the fluffy, warm eggs. To garnish, I tossed on a little parsley from Rachael’s planter and even experimented with making a little prosciutto “flower” with the last piece since she was drying her hair and I had an extra minute.
Rachael seemed to enjoy being able to sit down and have something beautiful and delicious to eat, so I imagine many more of these beauties will grace our Sunday morning tables. Enjoy, and of course, bon apetit!