This Valentines Day lands on a Sunday. A day of sleeping in, reading the paper (if you still get one!), and enjoying a leisurely, late breakfast. The whole day just screams out for a delicious breakfast treat that will make your loved ones feel special.
Recently I wrote about a new cookbook of mine called Wildwood. It is named after a restaurant in Portland, Oregon of the same name. The book focuses on fresh local ingredients from the Pacific Northwest.
This Valentines Day breakfast recipe is inspired by this cookbook. The author and chefs version uses real cream, wine, asiago cheese, wild mushrooms & thyme and is served on a homemade brioche. But it is based on an original version that used a simple bechamel sauce.
I went for simplicity based on what was in my refrigerator at the time. But their is no reason that a cook couldn't modify this recipe using what he or she has in their refrigerator. The whole point is to make it a rich and one-of-a-kind delicious.
Serve with buttered French Bread Toast or English muffins. Mimosas never hurt either~!
CREAMED KING CRAB OMELET
1/2 cup fresh cup cooked crab meat from the leg of a King Crab
1 cup 2% or whole milk
2 T butter
1 T flour
salt & pepper
1/4 cup shredded gruyere cheese (optional)
1/4 tsp dill or thyme (optional)
Melt butter in medium sized sauce pan. Add flour, salt & pepper and mix to create a roux. Slowly add milk at medium heat to roux stirring continuously. As mixture thickens and begins to come to a boil, remove from heat and add cheese. Stir until completely melted and then add crab and herbs. Stir and set aside.
Prepare 4 egg omelet with 1/4 cup milk, salt & pepper. Do not overcook.
Place omelet on platter and pour creamed crab over the top. Serve with toast, mimosas and a valentines day card! Enjoy.