Before you do the Ziploc Omelet google those words and you will find
that there is a question about their toxicity. Ziploc states their
bags were not meant to be boiled.
Over the years I have had more brunch parties than dinner parties
because I find them easier and more fun. No liquor or wine but
lots and lots of coffee make people more peppy. I don't use any prepared
items---I am the cook and I do it all from scratch---you can not show
off if you open bags of this and packages of that---your guests can do
that themselves at home. When they leave you want them talking about
your cooking prowess, not where to buy that pre-mixed stuff.
My mother, the chef, cooked all the breakfasts for clubs and groups in
our town---she was noted for them. I have copied her and improvised
as the years went by.
First have tons of coffee------almost all people love coffee in the AM
and have it ready when they show up. No waiting.
Make a big fruit salad with the fresh stuff in the market, whatever the
season----cut it up and put a little orange juice over it and a little
white wine for a kicker. Put that in the fridge to ferment about an hour
before the mob arrives. When they do---let them sit and help themselves
to coffee and the big bowl(nice glass one)of fruit. That gets the ball
rolling and everyone talking.
After the fruit is in the fridge I cook up bacon and sausages and put
them in the oven on very low heat. I put them on a cookie sheet with
paper towels under them to absorb the greese.
Then I make a big skillet of Corn Bread and put that in the oven to
keep warm too. I had that mixed up and ready to go from the night before.
When the mob arrives the house smells of fresh brewed coffee and corn
bread---you can't beat that with a stick.
Then I break the eggs for the omelets. The old French adage "You can't
make an omelet without breaking the eggs" is absolutely true. I figure
3 eggs per person. Mix them with a little water, salt and pepper and a
few dashs of tabasco. They are set aside and are ready to be ladeled out.
When I designed my kitchen I put the cooktop on an island facing the
dining table so that I never turn my back to my guests and I can talk
with them. I can also have them watch what I am doing and be amazed.
I have cut up and put into seperate dishes mushrooms, cheddar cheese, the
ingredients for spanish omelets and western omelets. Each guest takes a
pick and I have 3 hot omelet pans ready for the "piece de resistance".
The omelets only take a few seconds to cook and serve. Oh, I forget to
mention the homefries which I had made earlier and had warming in the oven.
So now the sausages, the bacon, the spuds, and the omelets (or if someone
prefers, the scrambled eggs) are on the table with the coffee and the corn
bread and everyone is happy and digging in---including me.
After that there is a big coffee cake I made the night before, and everyone
can sit around over more coffee and pat their fat bellies and shower me
with praise. It all takes planning and a little bit of time and effort, but
feeding 6/12 really works out easily. No booze, beer or wine---cheap party.