At the start of Advent, I think of my mother. Our times going to Sunday service as a kid. The candle being lit, then going home to the regular family brunch. Most times it was a simple serving of eggs, bacon and toast, but on the rare occasion we would have an omelette. My mother preferred her eggs that way because she didn’t like the runniness of sunny side eggs (my dad’s specialty).
As we all aged, I started cooking more and would fill omelettes with all kinds of things. But she would like her filling quite basic. Good cheese. One or two blanched veggies. Nothing too elaborate. After she passed away, I would think of her even more on her birthday. Which happens to fall the day before Advent this year. It’s also the birthday of a dear friend who I met a few months after my mother passed away. Her roots fall in Louisiana and we met while she was shopping for seafood at the fish market where I worked that was part of a local farmer’s market. We’ve been wonderful friends since and I appreciate her kindness each day.
Today, I wanted to bridge one kindness with another and have a brunch that my mother would have enjoyed, inspired by my dear friend, Daniella. A brunch po’ boy to make everyone’s Sunday happier!!
Smothered Green Bean Omelette Po’ Boy:
For the Smothered Green Beans:
1 tsp oil (I use a cold pressed camelina oil because it is high in omega 3s and 6s, Vitamin E and the good oils are more stable even at higher cooking temperatures)
50g/2 oz ham (or other smoky meat like bacon, sausage, etc)
1 medium onion, sliced
2 stalks celery, sliced
1 small sweet bell pepper, stemmed, seeded and sliced
1 jalapeño pepper, stemmed, seeded and sliced
150g/6 oz fresh green beans, cut in half
1-1/2 cups chicken or vegetable stock
For the Creole Dressing:
1 Tbsp Creole (or Cajun) seasoning
3 Tbsp plain yogurt
For the omelette:
2 tsp oil
2 tsp butter
1 large whole wheat baguette, cut into four equal pieces, sliced open
Oil, for brushing
Spinach, or other lettuce, as needed
In a large pot, over medium high heat, add the oil. When the oil starts to smoulder, add the ham and sauté until it becomes lightly golden. Add the onions, celery, peppers and jalapeño. Sauté for a further 3-4 minutes to soften the vegetables but not brown. Add the stock and green beans. Bring to a simmer, reduce heat to medium, cover with a lid and simmer for a further 5-7 minutes until the green beans are cooked but retains a slight bite. Set aside and keep warm.
To prepare the dressing, stir together the creole seasoning and yogurt in a small bowl. Set aside.
To serve, brush the cut sides of the baguette with a bit of oil. Toast the oiled side of the baguette on a griddle, grill or even just a dry pan over medium heat until toasted. Brush each toasted side with a good dollop of Creole Dressing. Drape a few spinach leaves along the bottom side of the baguette.
To prepare the omelette, whisk two eggs at a time in a small bowl. Preheat a nonstick pan over medium to medium high heat. Add 1 tsp oil and 1 tsp of butter. When the butter has melted and started to sizzle, add the beaten eggs. Swirl the pan and cook until the egg is mostly set. Set the prepared omelette on the prepared baguette. Add 1/4 of the prepared Smothered Green Beans on the omelette. Repeat with remaining ingredients. Serves 4.