Brunch

[mrdutton]

I thought all this was a good match:

Bacon strips pan fried in my antique cast iron skillet.

Bechamel spiced with chives, parsley flakes and finished with heated chardonnay (pre-heating the wine helps drive out the alcohol); seasonings adjusted.

Onion and tomato (skin and seeds removed) reduction, sauted in canola and hazlenut oil, de-glazed and reduced until almost completly dry with chardonnay; removed from heat, butter added to sauce the reduction; seasonings adjusted.

Two egg omlet made with with salt, pepper and a bit of water, thinly sliced Boar's head american cheese (two slices), and half of the onion/tomato reduction. Also cook the omlet in canola and hazelnut oil.

Plate by stacking several strips of bacon across the top of the plate forming a open bottomed triangle. Place the omelet at the bottom of the plate, below the triangle of bacon. Spoon the remainder of the tomato/onion reduction over the top of the omelet. Spoon the white sauce all around the omlet. Add a bit of color and herbal essence by sprinkling the plate with dried chervil and dill.

Serve with New Zealand 1999 Grove Mill Marlborough Riesling (I had a bottle left and needed a reason to open it). The wine was chilled to about 38 degrees F. in the refrigerator.

No recipes, off the top-of-the-head, just wanted a decent brunch.

Try it you might like it!!

[This message has been edited by mrdutton (edited 05-19-2001).]