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Eggs for Dessert?

August 2, 2011

Today’s recipe is short and simple, but your taste buds will thank you for taking the minimal amount of time and effort to make it. It’s little more than an omelet, but it takes on a whole new dimension of flavor with the mere addition of an item not usually associated with omelets: jam. We saw a recipe at some point for a tea sandwich consisting of camembert cheese with fig jam. It was this that inspired us to create the dish presented today. We used the eggs as the serving vehicle for the camembert (or Brie, either will be fine) and blue cheese; the savory qualities of the eggs and cheese is a natural match for the fig jam. This could almost be considered a dessert – heck, serve it as such if you want, nobody will complain. The cheeses give the dish a rich component; we served it with strawberries to balance it out, and it worked perfectly. Enjoy!

The MHK’s Cheese Omelet with Fig Jam

(serves 2)

2 tbsp. vegetable oil

6 eggs

¼ tsp. ground black pepper

2 oz. camembert or Brie cheese, sliced thin (with or without the rind)

2 oz. crumbled blue cheese

2 tbsp. fig jam

Heat oil in a skillet over med-high heat (if using a really good non-stick skillet, you can cut down or omit the oil). Lightly beat eggs with the pepper. Add to skillet; let the bottom set. Flip omelet over; top half with the cheeses. Fold other half over the cheese-topped half; flip once and then plate. Slice omelet in half. Top each with a 1 tbsp. dollop of fig jam. Eat!

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