This makes a great weekend breakfast for two. I love anything that I can make ahead and just pop in the oven the next morning. It’s light and fluffy and a breeze to throw together. “Fines herbes”, or fine herbs, are a staple of French cuisine and almost alw…
What you'll need
Ingredients
For the Fines Herbs
½ tablespoon medium chopped fresh Italian parsley
½ tablespoon medium chopped fresh chervil
¾ tablespoon thin sliced fresh chives
½ teaspoon thin slice fresh tarragon
For the Omelet
1 tablespoon unsalted butter, softened, plus extra for greasing the dish
2-3 slices high-quality white sandwich bread (if it's a large loaf, 2 slices will be enough)
3 ounces cheddar cheese, shredded (3/4 cup)
3 large eggs
3/4 cup whole milk
1/4 cup grated onion
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/8 teaspoon Tabasco sauce
1 tablespoon finely chopped herbs (save remaining Fine Herbs for garnish)
The method
Directions
01
Finely chop all herbs and set aside.
02
Grease the bottom and sides of a shallow 4 cup baking dish. Spread the remaining butter over one side of each slice of bread, and then cut the bread into 1-inch pieces. Scatter half of the bread evenly into the prepared dish and sprinkle with half of the cheddar. Repeat with the remaining bread and cheddar. Whisk together the eggs, milk, onion, salt, pepper, mustard, fine herbs and Tabasco and pour evenly over the bread. Press lightly on the bread to submerge. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 24.
03
When ready to bake, adjust an oven rack to the middle position and heat the oven to 350 degrees. Remove the dish from the refrigerator and uncover. Bake until puffed and golden brown, about 1 hour. Serve immediately.
These pancakes might be my favorite – fluffy, tender, flavorful, satisfying, and somewhat healthier than most recipes. It is from a great cookbook called Nutritious Delicious (currently on sale at America’s Test Kitchen !) which features a collection of “br…
Pancakes are traditionally an indulgent weekend option, but often are made with simple carbs that leave you feeling hungry in no time. I’ve tried a few multi-grain “healthy” recipes, but the pancakes were typically heavy and dense. I found this recipe in an…
As with most recipes from Cook’s Illustrated, these are fool proof pancakes that are super easy to prepare. I sometimes cut the recipe in half for just two people, or you can refrigerate leftover better in a sealed container, and make a few more the next da…
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Overnight Cheddar Omelet with Fines Herbs
Prep
Cook
Yield
This makes a great weekend breakfast for two. I love anything that I can make ahead and just pop in the oven the next morning. It’s light and fluffy and a breeze to throw together. “Fines herbes”, or fine herbs, are a staple of French cuisine and almost alw…
Ingredients
For the Fines Herbs
½ tablespoon medium chopped fresh Italian parsley
½ tablespoon medium chopped fresh chervil
¾ tablespoon thin sliced fresh chives
½ teaspoon thin slice fresh tarragon
For the Omelet
1 tablespoon unsalted butter, softened, plus extra for greasing the dish
2-3 slices high-quality white sandwich bread (if it's a large loaf, 2 slices will be enough)
3 ounces cheddar cheese, shredded (3/4 cup)
3 large eggs
3/4 cup whole milk
1/4 cup grated onion
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/8 teaspoon Tabasco sauce
1 tablespoon finely chopped herbs (save remaining Fine Herbs for garnish)
Cook Like James · The method
Directions
1
Finely chop all herbs and set aside.
2
Grease the bottom and sides of a shallow 4 cup baking dish. Spread the remaining butter over one side of each slice of bread, and then cut the bread into 1-inch pieces. Scatter half of the bread evenly into the prepared dish and sprinkle with half of the cheddar. Repeat with the remaining bread and cheddar. Whisk together the eggs, milk, onion, salt, pepper, mustard, fine herbs and Tabasco and pour evenly over the bread. Press lightly on the bread to submerge. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 24.
3
When ready to bake, adjust an oven rack to the middle position and heat the oven to 350 degrees. Remove the dish from the refrigerator and uncover. Bake until puffed and golden brown, about 1 hour. Serve immediately.
Cook Like James
Overnight Cheddar Omelet with Fines Herbs
Prep
Cook
Yield
This makes a great weekend breakfast for two. I love anything that I can make ahead and just pop in the oven the next morning. It’s light and fluffy and a breeze to throw together. “Fines herbes”, or fine herbs, are a staple of French cuisine and almost alw…
Ingredients
For the Fines Herbs
½ tablespoon medium chopped fresh Italian parsley
½ tablespoon medium chopped fresh chervil
¾ tablespoon thin sliced fresh chives
½ teaspoon thin slice fresh tarragon
For the Omelet
1 tablespoon unsalted butter, softened, plus extra for greasing the dish
2-3 slices high-quality white sandwich bread (if it's a large loaf, 2 slices will be enough)
3 ounces cheddar cheese, shredded (3/4 cup)
3 large eggs
3/4 cup whole milk
1/4 cup grated onion
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/8 teaspoon Tabasco sauce
1 tablespoon finely chopped herbs (save remaining Fine Herbs for garnish)
Directions
1
Finely chop all herbs and set aside.
2
Grease the bottom and sides of a shallow 4 cup baking dish. Spread the remaining butter over one side of each slice of bread, and then cut the bread into 1-inch pieces. Scatter half of the bread evenly into the prepared dish and sprinkle with half of the cheddar. Repeat with the remaining bread and cheddar. Whisk together the eggs, milk, onion, salt, pepper, mustard, fine herbs and Tabasco and pour evenly over the bread. Press lightly on the bread to submerge. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 24.
3
When ready to bake, adjust an oven rack to the middle position and heat the oven to 350 degrees. Remove the dish from the refrigerator and uncover. Bake until puffed and golden brown, about 1 hour. Serve immediately.
