Spread tart jelly or browned mushrooms on half the omelet just before folding.
Sprinkle top of the omelet with shredded cheese, your favorite herbs, or bits of crisp bacon or ham.
Poached eggs
Break eggs into a saucer or custard cup, one at a time, then slip them into gently boiling, salted water—enough water to cover the eggs in a shallow pan.
Reheat water to simmering, take pan from heat, cover. Let stand 5 minutes, or until eggs are of desired firmness. Remove eggs from water and sprinkle with salt and pepper.
Note: Use only clean, sound-shelled eggs in this recipe.
Poached eggs supreme
6 servings
1 can (10½ ounces) condensed Cheddar cheese soup
2 tablespoons chopped green pepper
¼ cup process sharp Cheddar cheese spread
6 slices toast
6 eggs
Combine soup and green pepper; heat. Spread cheese on toast. Poach eggs until firm (p. [38]). Place eggs on toast and cover with hot soup mixture. Serve immediately.