As fate would have it, there is an abandoned restaurant for sale in this quaint town...but it happens to be a mere hundred feet across the street from Madame Mallory's acclaimed Michelin 1-star classical French restaurant. And she's none to happy to welcome the competition or the "life" that comes with it.
As you can imagine, a silent war is declared. In the midst of the battles, Hassan and Marguerite (who is both the family's initial savior from when their brakes first failed AND a sous chef in Madame Mallory's restaurant) become close. Their bond deepens over food: the local market, fishing for dinner, French cookbooks, and food memory.
"If you have a spice, use it! Don't sprinkle it. Spoon it in!"
So, as a nod to Hassan's confidence and talent, today I'm sharing an omelette inspired by The Hundred-Foot Journey. Studded generously with bits of shallot, chile pepper, cilantro and tomato, and laced with the essence of garam masala, it is a pleasant assault on the senses. After one bite, I decided that I wanted to eat my omelette's this way all the time. I wish I'd known how well eggs and garam masala go together before now!
This omelette is packed with fresh veggies and a hint of spice that makes breakfast or brunch a special treat for the senses.
Prep Time: 5 minutes
Cook Time: 5 minutes
Keywords: breakfast eggs Indian French
Ingredients (serves 1)
- 2 large eggs
- 1 tablespoon heavy cream or milk
- 1 small shallot, finely diced
- 1 green chile, finely diced
- 1 small tomato, finely diced
- 1 tablespoon chopped fresh cilantro leaves
- 2 large pinches of sea salt
- large pinch of garam masala
- large pinch of ground turmeric
- large pinch of ground black pepper
- butter, for the pan
Beat the eggs and cream together until combined. Stir in all of the remaining ingredients, except the butter.
Heat a knob of butter in a 6 to 8-inch non-stick skillet set over medium to medium-high heat. Once it starts to foam, pour in the egg mixture and swirl it in the pan, lifting at the edges now and again to let the egg flow under, until it is nearly set. Very carefully flip the omelette and allow to cook for a few more seconds until the bottom is set.
Turn the omelette out onto a plate and serve immediately.
-slightly adapted from Bombay Lunchbox by Carolyn CaldicottThis month's edition of Food 'n Flix is being hosted by Camilla of Culinary Adventures with Camilla. Her pick coincides with the current Cook the Books selection, The Hundred-Foot Journey (read more about that here) - submissions are due by noon on November 30.
Also, we'd love it if you'd join us next month as Kimberly from Coffee and Casseroles hosts for the first time with her pick, The Jane Austen Book Club.