Hi everybody, I'm Dave Jr. My dad is sick today so I’m filling in for him. We’re going to do a Southern style breakfast today with breads, omelet, bacon and all kinds of good stuff. I got to start out with breads. For every cup of water that you're using here and the only really important thing to do about this is just to add some salt to is so you just salt the water plus you boil all of the water before you add the breads so that the bread will soak up the flavor of salt and you don’t salt the water instead of salting the breads after it’s done then it’s like adding sugar to sweet tea and the sweet tea is improved and the taste will improve. It doesn’t work. You know you have to do it all together to get right taste of that.
To add a little bit of butter to breads then of course about a teaspoon of butter. And just put it in the water and let it boil with the salt and the water before we add our bread. And it comes to a boil which reduce it to center I put it on low the lid on it and just get on.
And now, the omelet, we're going to start out with the omelet. Put some butter on your pan so that it won't stick to the pan and a little bit of flavor too right there. We’re doing the omelet right now and most important thing about making an omelet is just how you do the eggs, you have to make them fluffy. You have to almost meringue the eggs by just really flipping around. You know, it’s all on the wrist. You don’t really have to move your arm at all. You really got to get a good motion in there to make it all bubbly and floppy like that. Some people like to add milk to their eggs to make it all bubbly and fluffy like that. Some people like to add to their eggs to make them fluffy but if you just do it right and are patient enough with it will come to. You just have to remember it’s all in the wrist to make them foamy you know.
It will make omelet a lot better. If you don’t do this you'll be all runny, nobody wants a runny omelet. But we want some nice fluffy, good omelet so you have to make it fluffy when you beat it like that. It’s all bubbly. You can see that’s got nice foam on it so you know it’s going to fluffy because it got the oxygen and the egg is going to work. Now, we got our butter melt into our pan. Everything is ready to go. The pan is good and hot. First throw the egg in there. Just go ahead and throw it in, so the egg will coat.
Now after it absorbs and bubbling up a little bit you can start adding your ingredients. I like to add ham and cheese in mine, sometimes with bacon or whatever you just add whatever kind of food you like to eat into your omelet and it will make it good. Just remember what you like add it too, you know. Add some cheese. Cheese is good, all up in there, all right. Now the hardest part with the omelet is now I was ready to cook but you can tell by whenever it starts bubbling up over here kind of like you're cooking pancakes that’s one is ready to do it. Just wait for this bubble to surf on. I was waiting on that right now.
When it does, of course, you’re going to pick up and toast it over kind of fold it in half, you know. If you do it too soon then the eggs not cook enough and you really can't do it and you'll see on the process of doing it you just ruin you omelet that’s why I'm going to do it. You see how it’s all one but it’s ready to flip.
Go and flip it, you tried to at least, there we go. All right, don’t burn yourself on other cook elements because it's not good to do. That actually flips it once as we did that it wasn’t bad. You actually saw the video and nice and already cook into one. I'm going to let it cook a little bit extra now so I can smoke the load with cheese and I want to make stands up the omelet.
Now, we’re going to go some home fries for our sudden breakfast. We start this off with some grease. Now we’re going to use the same fan we use when we cook some bacon and some sausage. I pour off most of the grease from the bacon and sausage and that’s what we can use and just want throw in the whole onion cut up real small, you know, in that and some garlic. So you got the onions simmer in looking down some golden it longer.
Now base to them after we dry out the water you just some potatoes cut up and skinned. Now you just going to take them and pour them all in that. Stir it up a little bit. All right and we’re going to turn this down the low add some salt and pepper to and turn our lid on and just let it cook down until they're all brown and we’ll kind of like hash brown but not quite. It very good with the bacon grease flavor and all that the onion flavor you already see its start to come true as I throw them on the floor—we got a dog and the dog will then eat every time. So let that cook down until their done and it will good.
And now for the desert of every decent breakfast French toast. The French toast is easy all it is toast covered in egg so you just wipe some egg up to make a nice and bubbly then put some bread in it. Put the bread and some egg like this then you take the bread just throw it in the pan. And you just cook it the toast until those like toast until the egg is brown because done yes it probably flip it just once usually. It’s real quick so you got to watch it. And there is French toast and now we’ll show you how to plate the southern breakfast.
And here you have the traditional southern breakfast. It’s very good I want to enjoy eating this. This one right here is got omelet under there with grits file on top and ham, the sausage and the bacon so you can mix it together just eat it off that should be delicious. This right here is for those of you they don’t like grits that just don’t enjoy them as much as I do so you would have the potatoes this you're home fries and the sweetest some of them cooked on and they're really good and from the side right here you got the bacon, the omelet and sausage wonderful, that be great.
And of course we have French toast. The home fries we just had some onions and some garlic and you simmer the onions and garlic and put potatoes right on top with the bacon grease and everything and you just let it simmer together for a while and so if the potatoes are soft that some be great. And then we have the bacon and sausage and the omelet.
And over here you have the best plate of the day with omelet right on the top of the omelet you have this grits and on the top of the grits you have some ham, some bacon and some sausage and you stir it all together and you get this thing and so you just go and stir and I'm show you how it’s beautiful this. So on every single bite, it’s going to have piece of bacon or piece of ham or piece of sausage or just this omelet. It is the best omelet in the world. It says to us, “This is good, this is what you want to eat for breakfast.”
And here you have the traditional southern breakfast. Thank you for watching “Cooking with Dave” and hopefully Dave will be better next week for you guys to enjoy his wonderful cooking. Thank you and have a great day.
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