Egg Omelet Supreme Recipe

Today’s post has been written by fellow author and friend, Carole Brown. She’s here to share a delicious recipe from her newest release, a historical western romance. Welcome back, Carole!

by Carole Brown

In Caleb’s Destiny, late one night after an attempted robbery, Mr. Michael makes a mean egg omelet that Destiny really enjoys, even after she bumbles what should have been an easy “blessing” prayer for the food.

I’ve adjusted the ingredients of what may or may not have been in his egg omelets, but I hope you’ll give it a try and that they’ll be every bit as good as the ones Mr. Michael prepared for Destiny.

Egg Omelet Supreme Recipe:

Ingredients for one person (or maybe two if you’re light eaters):

2 fresh eggs

1-2 tablespoons of Almond Silk sweet milk

vegetables: your choice

meat: sausage, bacon,or steak:  your choice

Cheese (your choice)

Seasonings (salt, pepper, onion powder, or whatever you like). Feel free to add a drop of Worcestershire sauce or steak sauce, if that is to your taste.

cooking spray oil/butter

real butter

How to:

  1. Cook your chosen meat until done. Crumble bacon or sausage. Cut steak into small pieces.
  2. Chop vegetables into bite size, or smaller, pieces. (I like a few peppers, a touch of green onion, greens like broccoli, spinach, tomatoes or olives, etc or whatever you like).
  3. Whisk seasoned fresh eggs and approximately 1-2 tablespoons of Almond Silk sweet milk together. Stir in your vegetables and meat.
  4. Spray iron skillet with butter flavored or use real butter–my preference–and heat between a low to medium fire (I like to take it slow so the skillet won’t get too hot, causing the eggs to get too brown. Turn down temperature if it seems to hot.
  5. Pour mixture into skillet. Keep a close eye on the eggs and when they seem done enough to flip, then do so.
  6. Sprinkle cheese on top. When done to suit your taste, turn off heat, fold into halves and slide onto your plate.

Serve with real buttered toast (your choice of bread) fried hash browns, and fruit.

Feel free to adjust the recipe. Add a salsa or other condiments of your choice.

Enjoy.

About Carole:

Besides being a member and active participant of many writing groups, Carole Brown enjoys mentoring beginning writers. An author of ten books, she loves to weave suspense and tough topics into her books, along with a touch of romance and whimsy, and is always on the lookout for outstanding titles and catchy ideas. She and her husband reside in SE Ohio but have ministered and counseled nationally and internationally. Together, they enjoy their grandsons, traveling, gardening, good food, the simple life, and did she mention their grandsons? Connect with Carole on her blog, Amazon Author Page, and Twitter.

Book Blurb:

Mr. Michael, Destiny Rose McCulloch, and Hunter have a mysterious history. Why were three fathers, all business partners, murdered under suspicious circumstances while on their quest to find gold?

Hunter, who is Mr. Michael’s ranch manager, is determined to find the answers and protect the precocious young lady who he suspects holds a key answer to his questions.

 Mr. Michael wants only to be left alone to attend to his property, but what can he do when Destiny refuses to leave and captures the heart of everyone of his employees?

 Destiny almost forgets her quest when she falls in love with Mr. Michael’s ranch and all the people there. And then Mr. Michael is much too alluring to ignore. The preacher man back east where she took her schooling tried to claim her heart, but the longer she stays the less she can remember him. She only came west to find a little boy she knew years ago. A little boy all grown up by now…unless, of course, he’s dead.

 Three children, connected through tragedy and separated by time, are fated to reunite and re-right some powerful wrongs.

 

Eating Hearty in 1896

Today’s post was written by fellow author and friend, Linda W. Yezak. I loved learning about the Harvey Girls in Linda’s novella, Loving a Harvey Girl, from the Smitten Collection “The Cowboys.” It’s so wonderful for me to be in this Western romance collection with three other talented authors! Welcome to Historical Nibbles, Linda!

Back when the Atchison, Topeka, and the Santa Fe Railroads were the travel mode of choice, restauranteurs learned how to get more than their fair share of the passengers’ coins. As the train engineers replenished the water for their steam engines, hungry passengers would file to the establishments in search of food and refreshment. But often the locals got dollar signs in their eyes and honesty floated out the window. Special tricks included overcharging the out-of-towners, scraping leftovers together and serving them to the next crowd, and accepting pay in advance for food that wouldn’t be served before the train left the station.

That’s where Fred Harvey came in. Around 1870, he approached the president of the ATSF railway, Charlie Morse, about an idea to open Harvey House restaurants and hotels all along the train’s stops to assure great food at a fair price to the passengers. Within fifteen years, he had seventeen Harvey Houses, all staffed by women he picked, generally from “back east,” and trained in Kansas.

By 1896, Fannie Farmer published her cookbook, The Boston Cooking-School Cookbook, that came complete with actual measurements. Until that point, a pinch of this and a heap of that probably made up the instructions in most recipes. Though the title indicates the cookbook was from Boston, I imagine it became a staple across the nation before long, and it wouldn’t surprise me if ol’ Fred Harvey didn’t use it himself for his restaurants. If he did, I’d be willing to bet “Eggs à la Suisse” would be one of the Harvey Girls’ favorites among the breakfast dishes. Incredibly easy to make, this dish could feed lots of people in no time, but this recipe is just for two—or maybe one, depending on how hungry he is.

4 eggs

½ cup cream

1 tablespoon butter

2 tablespoons shredded cheese

salt

pepper

cayenne

Melt the butter in a small omelet pan, then add the cream. As the cream warms up, slip the eggs in one at a time. Sprinkle with the seasonings. When the whites get firm, top the eggs with cheese and serve hot.

Combine this with bacon and biscuits, and you have a hearty meal.

-Linda Yezak

Linda Yezak

About Linda

Linda W. Yezak lives with her husband and their funky feline, PB, in a forest in deep East Texas, where tall tales abound and exaggeration is an art form. She has a deep and abiding love for her Lord, her family, and salted caramel. And coffee—with a caramel creamer. Author of award-winning books and short stories, she didn’t begin writing professionally until she turned fifty. Taking on a new career every half century is a good thing. Connect with her on her website , Amazon page , and BookBub.

Loving a Harvey Girl by Linda W. Yezak

Eva Knowles can’t imagine why the local preacher doesn’t like Harvey Girls—women who work serving tables instead of finding a husband and falling in love. But if Eva can get the handsome and wayward cowboy Cal Stephens to join her in church, maybe the reverend will accept the girls. Or maybe she’ll forfeit her job for a husband, hearth, and home!

Amazon 

Lighthouse Publishing of the Carolinas  Save money and use coupon code SandraMHart for a 20% discount on Lighthouse Publishing books!