Pop’s Double-Stuffed, Double-Fluffed American Omelet from Egg Shop
Here’s something new for your morning repertoire–or any time of day! Today we’re featuring a favorite recipe from Egg Shop: The Cookbook. This epic omelet may be double-stuffed and double-fluffed, but who says you need to share it?
If you’re tuned into the New York City restaurant scene, you know that Egg Shop has become a staple for brunch or any time. Now anyone can create a delicious Egg Shop experience at home—whether it’s a quiet breakfast for one or a boozy brunch for twenty. Inside Egg Shop: The Cookbook, you’ll find proper egg-cooking techniques as well as instructions on incorporating eggs into super-delicious dishes from the health-conscious to the decadent, using fresh, delicious ingredients: homemade seeded rye bread, the best-quality bacon, and the perfect melting cheese. After mastering the most common and useful egg cooking methods (scrambled, poached, fried) Nick Korbee teaches you how to unlock egg superpowers—coddling them in Mason jars full of truffle oil and basting them with coffee-infused compound chocolate-bacon butter. Egg Shop: The Cookbook is on sale March 21. Pre-order a copy from your favorite retailer now.
Pop’s Double-Stuffed, Double-Fluffed American Omelet
This is that big boy you’ve heard about . . . stuffed with bacon, sausage, cheddar cheese, spinach, and mushrooms. Not meant for hot-weather consumption, this incredibly filling omelet should be cut in wedges for multiple servings. It’s truly an omelet to feed them all, with humble origins in my father’s home kitchen, where he uses a 1950s milkshake blender to fluff his eggs back to the glistening dawn of the atomic age.
MAKES 1 OMELET (TO FEED 2 VERY HUNGRY PEOPLE)
- 2 maple sausage patties, crumbled
- 6 slices bacon, chopped
- ¼ cup sliced mushrooms
- 6 eggs
- 3 tablespoons half-and-half
- 2 tablespoons unsalted butter
- 1 cup spinach leaves
- ¼ cup grated cheddar cheese
- In a 10- or 12-inch skillet, cook the sausage and bacon fully over medium heat. Add the mushrooms and cook until tender. Reserve the mixture in a bowl.
- In a blender, whip the eggs and half-and-half until very light, about 90 seconds on high. (A milkshake blender, while not entirely necessary, does offer a little bit more fluff and a bit more fun.)
- Give the skillet a wipe and warm it over medium heat. Swirl the butter in the hot pan to coat it completely. Pour the whipped eggs into the pan and cook until fully set around the outer edges, 2 to 3 minutes. Turn the heat to low and top the whole surface of the omelet with the spinach and cheddar. Cook until the spinach is slightly wilted and the cheese begins to melt.
- Add the sausage mixture to one side of the eggs and use 2 spatulas to fold the other half over the side with the sausage mixture. Cook until the eggs are set and the cheese is fully melted, another 2 minutes. The outer surface will be lightly browned in places and likely have some spots where cheese has broken the surface and possibly caramelized on the edges. This is considered a good thing, not unlike “burnt ends” in the BBQ world.