A French duet: omelet, baguette
The farmers market’s loss is Central Point’s gain.
Bread and pastries freshly baked in the Old World tradition are a daily commodity at the new Coquette Bakery. A key vendor at Rogue Valley Growers & Crafters Markets for several years, the bakery finally opened its own retail outlet last month between Rogue Creamery and Lillie Belle Farms and discontinued its market sales.
When I heard the news, I told my partner that fresh, high-quality baguettes no longer were the prize for occasional trips to Ashland. Read more about Coquette in my March 25 Tempo announcement.
A proper baguette, in my mind, is best with minimal accompaniments. Visit Coquette for the quintessential French sandwich: “jambon beurre,” sliced ham pressed between hearty layers of butter. It’s also a staple of Mix Bakeshop in Ashland.
Granted, that could wait a few weeks while many households still polish off Easter ham. But with excess eggs purchased for the holiday, I’ll be enjoying the contrast of tender, silky omelet folded into airy but crusty baguette. The cherry tomatoes in this recipe aren’t, strictly speaking, seasonal, so I could see tucking in a few spears of steamed or roasted asparagus in their stead or some vibrant, locally grown greens.
Silky Omelet Baguette
1/2 cup cherry tomatoes, quartered
1/4 to 1/2 jalapeño pepper, thinly sliced
Salt and pepper, to taste
1/2 tablespoon olive oil
1/2 tablespoon red wine vinegar
2 large eggs
1/2 tablespoon butter
1/2 ounce sharp cheddar cheese, grated
1 tablespoon chopped fresh chives
1/2 teaspoon curry powder
Slice the the baguette in half, lengthwise. Place the cherry tomatoes and jalapeño in a bowl with a pinch of salt and black pepper, along with the oil and vinegar. Toss together well, and set aside.
Beat the eggs well. Put a large, nonstick skillet on high heat and, after 1 minute, add the butter. When butter has melted, pour eggs into hot pan and quickly swirl to cover base. Scatter over with the cheese, chives and curry powder.
After a total of 1 minute in pan, eggs should be just set (they should be yellow, not golden brown). Angle pan and use a spatula to swiftly roll up omelet and stuff inside baguette halves. Top with salsa.
Makes 1 serving.
Recipe adapted by Tribune News Service from “Ultimate Veg” by Jamie Oliver.