BHB & Salmon Lox Omelet
Sweet and savory greet your morning with a relish of pickled blueberries, capers and parsley to garnish your omelet. The versatility of pickled blueberries allows pairing with soft melted chèvre and lox - a combination that you can take to bagels, crackers and more.
A stone’s throw away from our blueberry farm in Bow, fourty LaMancha goats graze the lush pasture at Gothberg Farms. Their award-winning goat cheeses make this omelet a Bow Edison localvore favorite.
Yield: 2-person omelet
Prep: 10 minutes
Cook time: 5 minutes
¼ tsp salt
1-2 ounces of lox (2 thin slices or so)
2-3 tbsp of local Chèvre
1 tbsp Bow Hill Blueberries pickled blueberries
1 tbsp capers
2 tbsp fresh parsley
Prepare the garnish by roughly chopping the pickled blueberries, capers and parsley together.
Over medium heat, melt 2-3 tablespoons of butter in an 8” skillet (if using non-stick only 1 tablespoon is necessary).
Beat the 5 eggs with salt. Pour into the warm skillet, shaking the pan until a light skin forms.
Using a spatula lift the edges and allow the uncooked egg to pour underneath the skin. When the top is only slightly undone and moist, layer the lox and cheese in the center of the omelet.
Fold 1/3 of an edge over the filling. Roll the omelet onto a plate, seam side down. Garnish the top with the pickled blueberry relish.
Products Featured in this Recipe
Sweet and savory bursts of blueberry deliciousness. Garnish salmon, duck, artisan cheeses, lox, salads, grains, curries, squash soup, root vegetables, cocktails and ice cream.
Ingredients: Organic Blueberries, Organic Evaporated Cane Juice,...