Reader Rachel Evans writes: "I was married to a long-time Mainer in January [2010], so this
is my first experience with fiddleheads. Yesterday was apparently an auspicious 'fiddlehead' day for me. My husband brought home a big bag from the Brunswick Farmers' Market. Meanwhile, I ate brunch at the Friendly Toast in Portsmouth, NH, and sampled one of their specials: Fiddleheads Benedict. It was yummy! Two poached eggs over fresh fiddleheads cooked tender crisp [with] a luscious Hollandaise sauce. Not wanting to go to the effort of making Hollandaise sauce but eager to try our fiddleheads, I used them in an omelette."
Ingredients:
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1/4 cup purple onion, finely chopped
- 1/4 cup orange, green or yellow sweet pepper, finely chopped
- 1/4 cup button mushrooms, sliced
- 1/2 cup fiddleheads
- 1/4 cup grated Emmentaler cheese
- 4 eggs
- cherry tomatoes, quartered
- chives, chopped
Preparation:
Saute the onion and pepper until soft in a large skillet. Add the mushrooms and fiddleheads, and saute about 2-3 minutes longer. Remove sauteed vegetables and keep warm in oven (along with the serving plates) while making the omelet.
Wipe out the skillet with a paper towel if using the same skillet for the omelet. Whisk eggs in small bowl. Pour eggs into a pre-heated skillet over medium-high heat, and cook quickly. Either toss omelet or push edges of eggs in to middle of the skillet, and rotate the skillet to let the uncooked egg fill in and cook. When bottom of omelet is cooked and top is still a little runny, spread the sauteed vegetables on one half of the omelet and fold the other half of the omelet over top. Sprinkle the grated cheese on top and cover briefly to allow cheese to melt.
Garnish plates with the cherry tomatoes, and sprinkle the chopped chives on top of the omelet just before serving.
