I woke up at 3AM this morning and I just couldn’t go back to sleep so after just hanging out for a while playing “Save Your Love for Me” by Suckers on the ukulele I ate some potato chips and started making breakfast. I took out some smoked salmon from the fridge and cut it into little pieces. I beat two eggs in a mixing bowl with a tablespoon of cubed butter and some ground white pepper. I melted some butter on a nonstick skillet. I poured the eggs into the skillet. I stirred the eggs. I tilted the skillet. After the eggs began to set, I dropped in blobs of cream cheese using two spoons. I added the smoked salmon. Then I took the whole omelet off the skillet and rolled it, folding it over itself. I topped it with some chopped chives and added a side of greens sautéed in butter and safflower oil and some white Arborio rice I accidentally reheated instead of making toast. The omelet was delicious. This is probably one of my favorite omelet fillings now along with the “Hawaiian” omelet.

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Sofi.

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smoked salmon and cream cheese omelet fried slowly in butter and then rolled and topped with chives.
side of buttered Italian white bread and sautéed mixed greens.

Same thing as yesterday only this time after I spread butter all over the pan and let it foam, I turned the heat down and cooked the egg incredibly slowly making sure not to brown it at all. The egg is almost entirely yellow. Instead of folding it in half like many people do, I rolled it, which is a method that's much more popular in France. I'm coming to appreciate this style of omelet more since you can basically slice along the omelet horizontally and have these bite-sized slices of omelet that have everything in them. Instead of shredding the salmon like I did yesterday, I kept it in one whole slice which I think is probably the best way to lay out a thin meat in an omelet.

Smoked salmon is so expensive. It's probably going to be a while before I get to work with it again. But for now: Yum!

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Sofi.

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I made a sausage-egg muffin this morning for breakfast. It was good, but it was totally missing cheese and greens. I ran out of greens the other day and I haven't had a chance to buy them and I'm really really really craving them right now.

The other night for dinner though, I had a few friends over and I made a nice juicy rib-eye steak. I took the steak out to let it come to room temperature and then I seared it on both sides for two minutes each and then I put it on a baking pan, added a little butter and baked in a 500°F oven for about five minutes on each side.

It came out amazing and way better than the 325°F method I usually use.

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Sofi.

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Smoked salmon is increasingly becoming one of my favorite things to work with. My friend bought me a packet of it the other night and I had some leftover which I used today to make a grilled cheese sandwich with smoked salmon in it. It was filling and tasty but I think my best preparation so far has to be the omelet which preserves the integrity of the smoked salmon and the cream cheese better.

It's a shame I used the last of my smoked salmon now, though, because now I can't make Eggs Atlantic/Hemingway. Oh well.

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Sofi.

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