Omelette au Rhum -- Alcohol and Eggs

It's sweet, it's filling, and it's got booze. What more do you need? Takes about 5 - 10 minute total. Makes one omelette.

Equipment:

Nonstick pan or skillet

Saucepan

Oven

Functioning liver

Optional: Butane torch - I prefer this to a broiler, but both work

Ingredients:

3 eggs

2 tablespoons granulated sugar

1/2 cup rum

Salt and Pepper

Butter

Instructions:

Combine eggs and a pinch of salt and pepper in a bowl with a fork or whisk until creamy yellow in color and smooth in consistency.

Warm rum over low heat in small saucepan.

Heat butter in pan over high heat until it begins to bubble/brown slightly. Pour in eggs and let sit for about 10 seconds. Scrape edges inward and let the egg coagulate. Once the eggs have turned a lighter yellow color, evenly spread 1 tbs of sugar over the eggs. Fold eggs in half using spat or fork, creating a half moon shape. Remove from direct heat, but keep in pan.

Spread 1 tbs sugar evenly over the top of the omelette. Using a butane torch or oven broiler, caramelize the sugar to a light brown crust. Note, if using broiler, do not finish cooking the eggs in the pan. Flip them when they are still dark and runny. The heat from the broiler will cause the eggs to cook further.

Pour 1/2 cup rum into the pan. Stand back. Use torch or other source of flame to light the rum. Continuously spoon rum over the omelette until it burns away. Tilt pan slightly to let the rum pool on one side to make it easier to spoon over the omelette.

Drain rum from pan and transfer to plate.

For the extra thirsty chef, spoon another 1/2 tbs or so of non-flambeed rum over the omelette.

This ancient French classic is great for any meal of the day. Just make sure there's plenty of room around and above the pan before you light the rum, cause it'll really flash.

bon appetit