Pickle Omelete

So today I put pickles in my “omelet”.

pickle omelete

talk about eating something new!

Yes, I know that I have some explaining to do.First of all, I am calling it an “omelet” in quotation marks because it isn’t a traditional omelet, but it does wind up being a single, cooked entity made mostly of egg but mixed with other ingredients.Secondly: no, you are not reading that incorrectly, I did indeed include pickles. The idea came about from reading a series of Facebook status updates from a high school acquaintance. It came up on my news feed that he had eaten pickles in his eggs that morning and I was immediately intrigued, knowing that I had to try it.. and soon! I love eggs and I love pickles, so why not mix them?

For me a good, hearty meal tends to be on the saltier/more savory, “umami” side of the sweet and salty continuum. This includes breakfast. Don’t get me wrong, I love a good side of berries, but as far as the core of the meal I usually prefer salty and savory over sweet. However, do like to add ingredients that are inherently salty rather than adding lots of table salt. So when I thought about pickles in eggs, I was immediately attracted to the salty quality that they would bring to the eggs and knew I had to try it.

What you’ll need:

  • 1 egg or 2 egg whites
  • 1 small pickle or 1 slice of sandwich pickles
  • cooking spray
  • optional: additional condiments, cheese, bread, tortilla, etc. I used a bit of cheese and a small flour tortilla.

What You’ll do:

one egg pan

For size comparison

I sprayed my one-egg pan, (remember when I used to blog about my favorite kitchen gadgets?! I miss that! so here it goes..) one of my favorite funky kitchen gadgets. It is exactly what it’s name implies: a pan made especially for cooking a single egg. Two eggs will fit though, if you’d prefer.

I cracked a whole egg (serious time crunch thismorning!) and let it start to cook while I prepped the pickle (TWSS). In our fridge we had a jar of the thinly sliced “sandwich pickles” so I took one slice and cut it in to five smaller pieces.

I thought it would be best to let the egg begin to solidify before adding the pickles, so that’s what I did. Turns out I was wrong because when I went to flip the egg the pickles slid off and wound up on the bottom of the pan rather than as a part of the “Egg patty” I was creating. It turns out that it worked just fine, but next time I will add the pickles right after I crack the egg (and break the yolk of course!).

After flipping the egg I sprinkled less than a teaspoon of part skim cheese on a small flour tortilla. When the egg was done I used my spatula to cut the “omelet” in half and put it on the flour tortilla. I added a second helping of about the same amount of cheese.

I tossed it – well, gently placed it – in to a tupperware container and packed it to go. (I told ya, time crunch!).

Once I got to work my mouth had been salivating; I couldn’t wait to try it!

And the verdict?

Delicious! But not overly exciting. The pickle didn’t taste as strong as I thought it would, but the flavor was definitely present and it definitely gave it the added salty quality I was looking for.

Will I try it again?

Absolutely. Maybe even tomorrow.

What would I do do differently?

Add a few more pieces of pickle – and add them to the egg sooner. Other than that I’d say it was a success!

If you don’t like pickles or eggs, this isn’t for you. If you do like both of these ingredients but are skeptical of combining them.. don’t be! Trust me, this is a risk worth taking.

Like I always say, what’s the worst case scenario? You don’t like it and you spit it out. No regrets, just lessons learned. No worries!

Have you ever tried this?

Thoughts on pickles in eggs?

Have another favorite seemingly strange flavor combination for me to try?

What’s your favorite ingredient to add to eggs?


The Breakfast BLT – New Brunch Menu @ Klondike Kate’s

I love brunch at Klondike Kate’s on Main Street on a Saturday or Sunday. It’s one of the quintessential UD experiences. Blood Mary bar, cheap beers, mimosas and a great menu of hangover helpers.

Hungover or not, the food is great and the atmosphere is even better, especially on a nice day when the patio is open.

This past weekend the man and I went to Kate’s for brunch as usual and sat on the semi-newly renovated patio. Spring is FINALLY here. Looking over the menu we noticed their “soon to be classics” – a new selection of brunch menu items. As you know, I like to try new things, and having been to Kate’s for brunch a number of times already, I was pumped to try one of these new items.

I couldn’t decide whether I wanted breakfast or lunch, but I didn’t have to. Instead I went with The Spanglish – a sandwich that perfectly fused the two.

What’s on it?

  • wheat toast
  • generous amount of crispy (maple?) bacon
  • 2 fried eggs
  • cheese
  • lettuce
  • tomato
  • mayo

(I’d say this is foodgawker / food porn worthy, no?)

Didn’t see the last few coming did ya? It’s basically an egg sandwich and a BLT in one. I was skeptical of eggs and lettuce and eggs and mayo (not a huge fan of egg salad, myself) – but it was awesome.

The bacon was perfectly cooked – nice and crispy the way I like it. The lettuce must have been strategically added last as it was not warm or wilted. The eggs were fine – I’ll get to those later. There was just a little bit of mayo, fresh tomato slices and perfectly toasted wheat bread.

I don’t know for sure but I think the bacon may have been maple bacon. It was sweet and delicious and had a good sweet and salty balance.

Kate’s brunch also comes with home fries and fresh fruit. Their home fries are soft on the inside and perfectly crispy on the outside. Cooked with a few pieces of green pepper they take on a wonderful, bold flavor. After this slightly greasy, salty and filling sandwich and home fries, the fresh fruit was the perfect refreshing end to the meal.

Words of Caution:

Specify how you’d like your eggs. I love fried eggs and recently learned that there are different types. I HATE yolks that are AT ALL runny, even a little bit. It grosses me out and is #1 on my short list of foods I don’t eat. These eggs came “over hard” meaning that they were hard on the outside, but the inside of the yolk was still runny. I took the first bite and it went everywhere totally grossing me out. Fortunately I am not grossed out that easily and after cutting out the yolks, returning the whites to the sandwich and wiping up the mess I had made, I was able to move on and completely enjoy the rest of the meal. To avoid this I would suggest asking for fried eggs completely cooked.

Ask them to cut it in half. I cut any and every sandwich in half, but because of the bacon and lettuce I was wasn’t sure it would work well here. I tried eating it without cutting it and you just read what happened there. I wound up cutting it after reconstructing it, and that worked much better. But cutting it wasn’t easy since the plate was full. It takes just a few seconds and next to no effort for them to cut the sandwich in half in the kitchen with a huge knife and clean cutting board. I understand why they don’t serve it that way automatically, but I would suggest asking to have it cut in half.

Ask if Paulie is working. If he is, ask to be sat in his section if it isn’t already full, he’s a popular guy – it may even more worth the wait. You won’t be sorry.

Hey, Kate’s – why is it called The Spanglish?

Any favorite eats on Main Street?

What’s your favorite brunch?

What about your favorite Brunch cocktail?