Andy's Breakfast

I love eggs. They are cheap, delicious and a great conduit for tabasco. They get even better when you add a bagel and sauerkraut. For those of you who think sauerkraut in the morning is crazy, I beg to differ. I find the salty, vinegar-y nature of the sauerkraut to be revitalizing and refreshing. Perfect start to the day. 

 

Also, when I sent this picture to K, C & E (I think we are using code names), one of them asked what restaurant I was at. Ha. Silly people - no restaurateur I know of is wise enough to create this dish. 

Anyway, here is the recipe:

ingredients

the omelette 

2 eggs salt (I like big, crunchy sea salt)

black pepper 

olive oil (don't ask me how much, butter works too)

cheese sliced thin for omelette (usually very very sharp cheddar, but other cheese can work, parmesan fits this OK) 

the bagel & accoutrements

1 delicious bagel (delicious bagels somehow only exist in ny, but less delicious will do if you are elsewhere) 

1 heirloom tomato, sliced relatively thin (as we're not cooking the tomato, it's not worth adding if you can't find good tomatoes, so I don't include in winter) 

some raw red onion slices

sauerkraut 

lots of tabasco 

instructions

1. heat olive oil on high heat in omelette pan. It is better to do this in a real pan than in a non-stick type thing. 

2. Mix/whisk eggs with salt and pepper 

3. pour eggs, salt and pepper into pan, add cheese and make omelette. Pan should be very hot. Don't overcook eggs. 

4. toast the bagel, unless it's fresh

5. add tabasco on top of bagel, place half of the omelette on each bagel slice, add more tabasco, add tomato, sauerkraut and onion and finally a little more tabasco. Beautiful