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Happy Mother's Day!

I come from a family of food lovers. We are huge fans of grazing and breakfast food. For Mother's Day, we went home to Stillwater to cook for Mom. Her request was ham, mushroom and cheese omlettes. I am not a huge fan of omlettes but mostly I am not skilled in omlette making(so didn't want to set myself up). I diplomatically suggested to Mom that a scramble would be better, she was game. I am a firm believer that eggs should not be overcooked and dry. The key is adding the ingredients before the eggs are cooked completely. My favorite ham right now is the Boar's Head Honey Ham from Lunds. I like to get it shaved, the thinner the better.
In addition to ham, I added shredded sharp cheddar cheese, mushrooms (saute before adding), fresh spinach (also cooked before) and fresh cherry tomatoes(chopped).
For the side, I roasted potatoes. Seriously, I have never met a potato I didn't like. I like all versions of them. For Mom, I roasted them diced with shallots. First, I drizzle with olive oil and then to season them, I used smoked paprika, salt and pepper and one of my favorite new seasonings... BACON SALT. It is a low sodium salt that tastes exactly like bacon. YUM. It adds a smoky flavor that works really well with paprika. In a 400 degree oven, I let them roast for about 10-15 minutes and then toss them around. They continue to roast for another 15 minutes+. It really depends on your oven, so watch them.
Overall, the brunch was a success! Mom loved the meal (and so did Dad).

Comments

  1. CrystalMay 18, 2010 at 5:27 PM

    I have come oh-so-close to buying bacon salt several times but always chicken out at the last moment. Bring a tablespoon in a baggie to book club for me would ya?

    ReplyDelete

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