Butter Omelet with Croûtons and Eggs with Spinach à la Martin

Name: Butter Omelet with Croûtons and Eggs with Spinach à la Martin
Ingredients: 3 Eggs (For the butter omelet); 2 tablespoons Heavy cream (For the butter omelet); 0.25 teaspoon Salt (For the butter omelet); 0.0625 teaspoon Black pepper (For the butter omelet (⅛ teaspoon)); 1 cup Bread, cubed (For the butter omelet); 3 tablespoons Butter (For the butter omelet); 5 ounces Fresh spinach (For the eggs with spinach); 2 Eggs (For the eggs with spinach); 2 tablespoons Hot water (For the eggs with spinach); 0.166 teaspoon Salt (For the eggs with spinach (one-third teaspoon)); 1 tablespoon Red bell pepper, cut in strips (For the eggs with spinach); 1 tablespoon Green bell pepper, cut in strips (For the eggs with spinach); 1 tablespoon Cooked ham, diced (For the eggs with spinach); 1.5 tablespoons Olive oil (For the eggs with spinach); 0.25 cup Fresh parsley (For garnish)

A modernized version of two classic egg dishes: a butter omelet with fried bread cubes and eggs with spinach, both cooked in the style of a French omelet.

Ingredients

3 Eggs (For the butter omelet)
2 tablespoons Heavy cream (For the butter omelet)
0.25 teaspoon Salt (For the butter omelet)
0.0625 teaspoon Black pepper (For the butter omelet (⅛ teaspoon))
1 cup Bread, cubed (For the butter omelet)
3 tablespoons Butter (For the butter omelet)
5 ounces Fresh spinach (For the eggs with spinach)
2 Eggs (For the eggs with spinach)
2 tablespoons Hot water (For the eggs with spinach)
0.166 teaspoon Salt (For the eggs with spinach (one-third teaspoon))
1 tablespoon Red bell pepper, cut in strips (For the eggs with spinach)
1 tablespoon Green bell pepper, cut in strips (For the eggs with spinach)
1 tablespoon Cooked ham, diced (For the eggs with spinach)
1.5 tablespoons Olive oil (For the eggs with spinach)
0.25 cup Fresh parsley (For garnish)

Instructions

1Melt 1 tablespoon of butter in a skillet over medium heat. Add the cubed bread and fry until golden brown and crisp, about 5-7 minutes. Remove from skillet and set aside.
2In a bowl, lightly beat the eggs. Add the heavy cream, salt, and pepper. Stir in the fried bread cubes (croûtons).
3Heat an omelet pan over medium heat. Add the remaining 2 tablespoons of butter. Once melted and slightly browned, pour in the egg mixture. Cook as a French omelet: let the edges set, then gently push the cooked edges towards the center, allowing the uncooked egg to flow underneath. Cook until the omelet is mostly set but still slightly moist on top, about 3-5 minutes.
4Wash and chop the spinach. Cook until wilted and season with salt and pepper. Keep warm.
5In a bowl, lightly beat the eggs. Add the hot water, salt, red pepper strips, green pepper strips, and diced ham.
6Heat an omelet pan over medium heat. Add the olive oil. Once heated, pour in the egg mixture. Cook as a French omelet: let the edges set, then gently push the cooked edges towards the center, allowing the uncooked egg to flow underneath. Cook until the omelet is mostly set but still slightly moist on top, about 3-5 minutes.
7Cover the center of a platter with the cooked spinach. Turn the eggs with spinach omelet onto the spinach. Garnish with fresh parsley. Serve the butter omelet separately.