homework was to practice french omelets. easy... except, well i didnt have any nonstick pans. so, i went and got one. now i can cook the eggs. here our delightful eggs were ever so delicately prepared with a touch of crumbled cheddar and colby cheese, and a bit of chopped bacon. i say delicately because we only want these flavors to enhance the flavor of the eggs, not become the focus of the dish. the rye toast and blackberry jam worked to cut the salty richness of the omelet, and it paired nicely with a fairly respectable cabernet. this may at first seem an odd choice to go with a light egg dish, but i did not find the eggs to be overwhelmed by it, and the jam and toast really highlighted those notes in the wine. but, of course the focus was the eggs. which i still dont really care for, especially now after having to eat several over the course of my practice.
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