Omelet with carrots in remoulade sauce and nutella raspberry sandwiches (serves 2):
4 eggs, whipped together
1/2 of a yellow or sweet onion, diced
3 stalks of celery, diced
1/2 cup of bacon or other meat, diced
3/4 cup shredded cheese (I used mild white cheddar)
Pre-cook the celery, onions, and meat to your taste. The veggies should cook well in the bacon grease. Remove from skillet. Next, make the omelets. Fill each with veg and meat filling, and sprinkle with cheese. Garnish omelets with any extra filling and cheese. If you like, you can season the egg mixture with salt and pepper, but I find that the meat and cheese with probably be salty enough to satisfy you.
as many carrots as you like, sliced
1/3 cup non-fat yoghurt
1 t mustard
dash pickle juice
dash lemon juice
dash Worcestershire sauce
1/2 t cayenne pepper
2 slices bread
Spread bread with Nutella and top with raspberries and powdered sugar. For hot sandwiches, brush with butter and toast in a panini press or warm in a skillet.
Enjoy your brunch!
The Lonely Alchemist