Recipes
Our
Recipes
The night before:
For
two omelets.
Slice three or four big white onions thinly and sauté in butter with a bay leaf till evenly browned and translucent. Add ¼ cup of water or stock, a tablespoon of red wine or balsamic vinegar, a tablespoon of sugar. Cook down slowly till liquids have evaporated. This takes about 20 minutes total. Cover and set aside.
Meanwhile, sauté sliced mushrooms in butter; cover and set aside. And grate a half cup of Cheddar; cover and set aside.
Next morning:
Warm onions and mushrooms. Make two omelets. Fill with onions, mushrooms and
cheese (reserving some onion and cheese for garnish).
We serve with Swiss Rosti potatoes and a fruit garnish during the week when no separate fruit plate is served (or for vegetarians), or with sausage.
-- Rog & Jim, Toronto Downtown Bed and Breakfast
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