No one orders just an omelette, this is the whole meal for a ridiculously low price.
1lb (454g) pork Boston butt, ground
2 teaspoons (6g) garlic powder
1 teaspoon (2g) cayenne
1 teaspoon (2g) fennel powder
1 teaspoon (2g) dried thyme
2 teaspoons (10g) fine sea salt
1 poblano pepper, charred & diced
½ yellow onion, thinly sliced
1 cup (60g) Monterey Jack, fine grated
1 cup (60g) cheddar, fine grated
12 whole eggs
1/3 cup (79ml) milk (optional)
Kosher Salt & Pepper to Taste
6 slices of white bread or sourdough, sliced thick, ideally
3 tablespoons (42g) unsalted butter
2 cloves garlic, finely chopped
2 tablespoons (4g) parsley, finely chopped
4 large russet potatoes, diced into 1/2 inch cubes
3 tablespoons (30g) vegetable oil
Salt & Pepper to taste
1 yellow onion
Spice Mix of Choice, if desired
4 Roma tomatoes, sliced in half, optionally flambé w/ any whisky of choice
1 bottle (355ml) lager
2 cups (473ml) orange juice
In a medium-size bowl, add ground pork, garlic powder, cayenne, fennel powder, thyme, and sea salt; mix to combine.
Lightly grease a 12” skillet, set over medium-high heat, then spread all of your breakfast sausage across the entire surface, let it sear for 2-3 minutes, flip and sear for one more minute.
Using a wooden spoon or a potato masher, break up your sausage into small pieces; let it cook for 3-4 stirring often until cooked through. To that, add poblano pepper and onion; stir together just until the vegetables get softened, about 4 - 5 minutes. Keep covered and warm. In a medium-size bowl, combine Monterey cheese and Cheddar cheese.
In a medium-sized bowl, crack all your eggs and add milk (optionally), season to taste with salt, and whisk together until homogeneous.
Heat a 10” nonstick skillet over medium-high, add butter or vegetable oil to coat the bottom, pour ¾ cup of your egg mixture and let it spread across the pan.
As the eggs cook, bring in some of the uncooked eggs from the edge towards the center, then tilt the pan in the direction of that pull. Repeat that process all around the edge of the pan till your eggs are 90% cooked.
Add a nice handful of cheese on one side, a big full spoon of your sausage on top, and then more cheese; fold your omelet and let it sit on one side of the pan until lightly toasted and cheese gets melted.
Remove from the pan by grabbing a plate, hold your pan overhanded, and flip. Next, place a couple of texas toast slices, followed by your potatoes and one tomato half. Finish with some chopped parsley over your potatoes.
In a small sauce pot, melt butter over medium heat; once melted, cut the heat, add garlic and parsley; mix to combine.
Toast your bread in a pan with butter or in a toaster. Brush it generously with your garlic butter. Then slice it in half on a diagonal.
In a 12” nonstick skillet, add oil, and heat that over medium-high; once hot, add your potatoes and toss to coat thoroughly. Let them sear for about 5 minutes, flip them, season with salt, and sear for 5 minutes.
Reduce the heat to medium, add onion, and season with salt. Let your pot and onion mix sweat, tossing occasionally until the onion turns translucent and the potatoes get cooked through about 4 - 8 minutes. Season with your desired spice or salt and pepper as needed.
In a 12” nonstick skillet, add oil, and heat that over medium-high; once hot, add your tomatoes cut side down and sear for 3 - 4 minutes or until charred. Sear the other side for 1 minute and season with salt.
In a flute, glass pour beer and then orange juice.