Saturday, March 12, 2011
Bohemian Omeletes in Czech Keramika
After visiting the ceramics and glass shop in Lenora last weekend (), we had these mini 'bundt' ceramic pans which we originally intended to use for some traditional Czech koláč (cake). But, it was breakfast time and no time for cake, so we remembered what one of Neil's colleagues years ago used to make: baked omeletes! While Neil's friend was from Berlin, it served as our inspiration for a Czech modification or two for the recipe.
These are very quick and easy-to-make omeletes!
Start by greasing small ceramic serving dishes appropriate for a small omelete for each person:
Next, break some day old bread....preferably a good French baguette or Foccacia...into chunks and fill each ceramic dish with them.
Chop 1-2 large scallions
Break up 4-5 pieces of cooked, home-cured bacon (Anglicky Slanina as we call it here!)
Put these into each serving dish on top of the bread.
Shave large but thin pieces of Parmesan Reggiano cheese on top of everything into each ceramic serving dish.
Next, whip up four eggs (2/person) with 125 ml (1/2 cup) of milk (mleko);
add in salt/pepper to taste and 1 teaspoon of dried or fresh thyme (we happened to have some great thyme a friend of ours in Trebon gave to us!)
Pour the egg mixture evenly into each ceramic dish.
Bake in a hot oven (180C or ~375 F) for 20-30 minutes, depending on the size and depth of your ceramic dishes. It is done when puffy and brown or an inserted toothpick comes out clean.
Plate up along with fresh fruit....we happened to quarter a fresh pineapple (ananas) to serve on the side.
Pour your glasses full of chilled black currant juice.
Dubro hjut, Guten Appetit, or Bon appetit! Either way, eat it while piping hot!
Disclaimer: This blog is not an official University of Minnesota or Fulbright Program blog. The views expressed are my own and not those of the Fulbright Program, the U.S. Department of State or any of its partner organizations, or the University of Minnesota.