Wild Eggs cooks up the 'perfect' Oaks, Derby pre-race breakfast


by Amy Stallings


Posted on May 3, 2011 at 9:35 AM

Updated Thursday, Nov 17 at 4:21 PM

Surfer Girl Omelet

2 whole eggs                                     

2 Tbsp diced tomato                                      

2 Tbsp diced onion                                                         

2 Tbsp chopped baby spinach                    

2 Tbsp roasted wild mushrooms                               

2 Tbsp cream cheese                                     

2 Tbsp sour cream                                                          

2 Tbsp diced avocado                                    

2 Tbsp pico de gallo or fresh salsa            

1 Tbsp chopped scallions

2 Tbsp alfalfa sprouts

Crack eggs into mixing bowl and whip with piano whisk until light and fluffy.  Eggs should change in color from darker yellow to lighter lemon-yellow. Butter 7” non-stick/Teflon omelet pan and pour whipped eggs into pan. Add diced tomatoes, onions, spinach and roasted mushrooms to pan with eggs and stir to incorporate all ingredients. Place pan over medium heat and allow eggs to cook. As eggs begin to set up, lift cooked edges of omelet with rubber spatula and allow uncooked liquid egg to run towards center and underneath. Be careful not to allow eggs to brown. Repeat process until most of the liquid egg is cooked.

Place omelet under broiler or salamander to finish cooking top of omelet. You may also flip omelet if no broiler is available. When omelet is finished cooking, remove from heat and place cream cheese along center. Slide omelet from pan and fold in half to form half moon shape.

Garnish top of omelet with sour cream, Pico de Gallo, avocado, scallions and alfalfa sprouts. Serve with your choice of side i.e. fresh cut fruit, hash browns or grits.


Proud Mary

1.5 oz peppered vodka

6 oz. Bloody Mary mix

Fill a pint glass to the top with ice and add in 1.5 oz of peppered vodka. Fill the glass to the top with Bloody Mary mix. Garnish the rim of the glass with a skewer of queen stuffed olives, spicy pickles, a pepperoncini pepper and a wedge of lime.

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