I do this weird thing where I wake up early on weekends. Don’t be fooled: I hate waking up during the week. Between work and a warm bed, there is no competition. But weekends are full of possibilities, and the living room is full of good morning sun.
My husband does not share my sentiments, which means he is a normal human being. I leave Gilles in bed on Saturday and Sunday mornings while I doodle around the house for a couple hours. When eventually I go in to wake him up, his frist question is always: “What are we making for breakfast?” Really, nothing beats a good weekend breakfast.
This weekend was easy. Leftover steak from Friday night makes for a very happy husband on Saturday morning.
Tri-tip omelette with Savory French Toast
For the omelette & to soak the toast (serves 2+):
3/4 cup milk
2 slices of tri-tip or other steak
1 small onion
optional spices: cardamom, garlic, nutmeg
olive oil for cooking
For the toast, a few old slices of french bread
Put it together:
If the bread is truly old, you’ll want it to soak for a bit, so start there. Slice bread as you like. Break the eggs into a medium bowl and add the milk, whisk together. If you like, add about 2 tsp of ground cardamom, a sprinkling of garlic powder or one small, crushed clove, and one tsp of dried, ground nutmeg. Soak the bread slices for at least ten minutes, or until they are soft.
Slice the onion, and cook with a bit of oil in a pan over medium heat. This’ll be best if you cook the onion until it’s caramelized, but it’s not necessary. Chop the steak and add it to the pan. Pour over the egg mixture, leaving the bread behind. You might add a sprinkle of salt here, especially if your steak isn’t seasoned. Reduce the heat to low, and cover the skillet with a lid to help the egg cook. Cook for about 20 minutes, or until egg is cooked to your preference.
While this is going (or, if you like to minimize the number of pans you use, you can just wait until the omelette is cooked and use the same pan), add a little oil to a skillet and cook the soaked bread over medium heat for about five minutes, or until golden brown. Flip the toast and cook for five minutes more. Tip: if your bread slices are very thick, you can cover the skillet with a lid, which will help them cook all the way through.
Remove the omelette from the pan and divide between two to four plates, depending on how hungry the folks in your house are. Add a slice or two of toast along side. Bon App and Happy Saturday!