“I came across this recipe while looking for new ideas for weekend breakfasts and using garden herbs. This is a bit time consuming but both the herb walnut butter and tomato sauce can be made a few days ahead and refrigerated. Recipe source: Bon Appetit (August 1984)”

Ingredients Nutrition


  1. To make the walnut butter: mix butter ingredients (1 cup butter - salt & pepper) together in a food processor until blended.
  2. Shape butter into a cylinder and wrap in plastic wrap and then chill until firm (***this can be made 2 days ahead).
  3. To make the tomato sauce: in a heavy skillet cook bacon over medium high heat until golden and then pour off all but one teaspoon fat; discarding excess bacon fat.
  4. Add butter to skillet.
  5. After butter melts add celery, onion and.
  6. shallot and cook stirring until soft (3-5 minutes).
  7. Stir in garlic and cook stirring one more minute.
  8. Stir in tomatoes and cook until mixture starts to thicken (6-10 minutes).
  9. Stir in sugar and spices (coriander - bay leaf) and cook stirring until mixture is thick (5 minutes).
  10. Season with salt and pepper and then set aside and keep warm (or prepare a few days ahead, refrigerate, reheating before using sauce).
  11. To make the omelets: heat a small omelet pan (or skillet) over medium high heat.
  12. Add 1 tablespoon butter and heat until hot.
  13. While the butter is heating, whisk 2 eggs with 1 teaspoon water and pinch of salt until blended.
  14. Pour egg mixture into pan.
  15. Using a fork and working quickly, pull cooked eggs away from sides of pan toward center. Just before eggs are set spoon 1/4 cup of tomato sauce down center of eggs.
  16. Using a fork (or plastic spatula), gently roll 1/3 of cooked omelet over filling, then roll the remaining omelet to cover top.
  17. Tilt pan and slice omelet onto plate.
  18. Top with one slice of walnut butter. Repeat procedure 3 times to make 4 omelets.

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