Lynda Day George’s Fresh Peach Omelet

I love a pleasant surprise when I make a movie star recipe thinking, “this is going to be weird.” Because yes, this did seem weird to me, but also, it was absolutely delicious. It also felt indulgent and cheeky because I made it for myself for a weekday breakfast and it has BOOZE in it.

If you like the idea of this, and it is a good time for fresh peaches where you are, make it. It’s a treat.

Weirdly, it feels a bit Christmassy to me which is my excuse for posting it now, when I actually made it in August…

This recipe is in the Murder, She Cooked book

because Lynda Day George is in the episode, My Johnnie Lies Under the Ocean. My test cook John Cook in Spokane sent the following feedback, “Shared it with my wife and in-laws. It was a big hit. The sweetened egg omelet sounded a bit strange, but in practice, it was the perfect complement to the peaches.” Alison Carriage in Australia liked it too, she thought it was, “Delicious. Absolutely lovely.” So do give this one a go, even if it seems weird to you!

Lynda Day George’s Fresh Peach Omelet

8 ripe, fresh peaches

Juice of one large lemon

1 teaspoon finely grated lemon rind

Pinch of ground nutmeg

3 tablespoons peach brandy

Few dashes of brandy extract or almond extract

6 tablespoons butter, divided use

6 eggs, separated

2 tablespoons of heavy cream

2 tablespoons of sugar

Peel the peaches and cut them into quarters. Arrange them in the bottom of a frying pan which has been lined with aluminium foil. Sprinkle the lemon juice and lemon rind evenly over the peaches; top with nutmeg, peach brandy and almond or brandy extract. Let the peaches marinate for about 15 minutes at room temperature. Then drizzle 3 tablespoons of melted butter over the peaches. Cook slowly over a very low heat for about 5 minutes, or until the marinade forms a thin syrup in the pan. Set aside. Meanwhile, prepare the omelet. Beat the egg yolks in small bowl with cream, sugar and salt until frothy. Beat the egg whites until stiff but not dry; fold into the egg yolk mixture until well blended. Heat remaining butter in a 12-inch omelet pan, rotating butter in pan to spread evenly. Pour in the beaten egg mixture; cook omelet slowly until light brown on the bottom. Run under a broiler/grill for a few minutes until the top is golden. Carefully remove the omelet from the pan. Spread the peach mixture on ½ of the omelet and roll up jelly-roll fashion. If desired, divide the peaches, using half inside and the other half spread on top to form a glaze. Serve at once!