Dog3 wrote:
> "jmcquown" > wrote in
> :
>
>> Dog3 wrote:
>>> I'm having an omelette for breakfast. No special kind. I'm throwing
>>> in diced onion, green pepper, garlic and some grated asaiago.
>>> Hmmm... I might add some tomato sauce and spices. Texas toast and
>>> some fried potatoes will accompany. I may fry up some sausage
>>> patties but I am not going to commit to it.
>>>
>>> Michael
>>
>> My favourite omelet is still crumbled bacon, spinach and cream
>> cheese. With crispy hash browns (the grated kind, not "home fries")
>> on the side
>>
>> Jill
>
> Usually I go out for breakfast unless it's just a bagel. I don't cook
> breakfast much except on the weekends. I can't get out a lot right
> now so I'm doing more breakfast at home. Now, I need to learn how to
> poach eggs and do it in the shell.
>
> Michael

<G> I admit I first had the bacon/spinach/cream cheese omelet when I was
*out* to breakfast but it's not terribly difficult to prepare at home. I
keep frozen spinach in the freezer - it's practically a staple. You can
actually freeze cream cheese too; if you're using it in something like an
omelet it melts and the texture from having been frozen doesn't matter so
much. For a nice 2 or 3 egg omelet, thaw the spinach and press it to remove
excess moisture. Use about 3 Tbs. cream cheese and a strip or two of
cooked, crumbled bacon. (And yes, I've even tried that pre-cooked don't
have to refrigerate bacon - I think Bryan's makes it - pretty good!)
Prepare your omelet, add the fillings, Turn and fold the omelet and finish
cooking. YUM!

I can't help you with poaching (never done it) but by "in the shell" do you
mean soft boiled eggs?

Jill