You’re a hard worker. Unfortunately for you, that means you don’t always give lunch its due. That, or you order something “fast” a little too often, a one-way track to needing bigger pants in a couple of years.
We get it; it’s tempting. You’ve got a good workflow going, and no time to waste on a leisurely lunch out of the office. But you need a bit of fuel to be doing your best work. But in the interests of adequate fuel (and your waistband) you should really think about whipping up something at home.
Here, then, is a dish that’s quick to prepare and easy on the pocketbook. This is one that will take a slight amount of foresight—which is fine, because a man should know how to plan ahead.
Delicious, nutritious lunch is never more than ten minutes away. Now get back to work.
On Jeff: “The Henley” 11.5 oz raw selvedge denim by Baldwin Denim ; The “Seven” navy gingham button-down courtesy of WHARF; the “KC” hat by Baldwin Denim; “Spectator LX” in Moon Beam courtesy of Vans x The Brothers Marshall; thrifted wool blue and white varsity jacket with leather insets by Butwin from Wild Man Vintage ($12); brass railroad spike cuff by Giles & Brother.
The French omelette, unlike our American counterpart, isn’t about the filling. In its pure state, there’s nothing but eggs, salt and pepper. Done right, it’s tender, elegant, understated, charming…everything you wish you were as a conversationalist. Making one requires technique. A bunch of gooey cheese and ham won’t be there to help matters, so you just have to cook it well. No pressure.
It may sound counterintuitive, but cook yours first. Not only will it ensure hers is hot when you serve them, it will season the pan. Like pancakes, the second one is always better.
The technique I’ve settled on is to add a teaspoon of water for each egg, which hits the hot pan and immediately evaporates to lift the eggs and make the omelette fluffy. This is an exercise in timing. But judging from what it took to get you here, you’re already a master of that. Unlike scrambled eggs—which are all about patience and coaxing—the omelette is a 30-second, high-heat affair. You can’t hesitate. Pour in the eggs, never stop shaking the pan and have the coffee already made.
The French Omelette
(Serves one. Repeat, but don’t double, for two. Omelettes are cooked one at a time.)
1. In a mixing bowl or measuring jar, combine the eggs, salt, pepper, and water. Whisk vigorously to combine.
2. Heat a small skillet between 8 and 10 inches wide, preferably nonstick, over medium-high heat until drops of water dance on the surface. Add the butter, which will sputter and foam. When the foam subsides, and the butter just begins to color and smell nutty, add the egg mixture all at once.
3. Immediately, begin to shake the pan to distribute the eggs all over the surface and up the sides. Technique varies; some suggest pulling up the sides of the omelette and tilting the pan to let uncooked egg slide under, or using a spatula to gently break holes in the eggs to let uncooked egg run there. What’s important is to never stop shaking the pan. It helps prevent any browning, a sign that the eggs are tough and you’ve overcooked it. Remember, it will keep cooking off the heat. If desired, sprinkle the interior of the omelette with herbs or a little sharp cheese.
4. Using a spatula, fold one side of the omelette one-third of the way toward the opposite side, like the first fold of a letter. Tip the omelette out of the pan with the folded side towards the plate, then roll it onto the dish so both sides are folded under. Serve immediately with buttered toast.
3) rag & bone button down, 14.5 oz selvedge “Henley” denim by Baldwin, desert boots by Clarks.
This is one of the most expensive pieces I first bit the bullet on after I graduated college. But that’s okay: There comes a time in a new man’s life when you gotta. This guy has been my lifesaver, my wool blend charcoal blazer by Billtornade.
|Above: Shrunken wool-blend blazer by Billtornade, baby blue oxford by American Apparel, thrifted striped tie, natural leather belt by Urban Outfitters, 14.5 selvedge “Henley” denim by Baldwin Denim.|
A navy blazer is another solid option. A nice weight with a little sheen never hurt either.
|Above: Blue cotton blazer by Shades of Grey by Micah Cohen, oxford button-down by American Apparel, wool tie by BDG, corduroy pants by rag & bone.|
Or a camel blazer that looks sick with a nice pair of olive chinos, dark-wash denim and charcoal slacks.
|Above: Shrunken wool-blend blazer by Billtornade, thrifted camel feather suede blazer by Lanvin, cotton navy military jacket by J.Crew.|
Or, throw a curveball:
|Above: Thrifted brown leather bomber jacket, 14.5 selvedge “Henley” denim by Baldwin Denim, mustard suede derbys by 1901.|
On Oliver: Selvedge denim, black wool “University” jacket, navy grandpa cardigan, grey chambray button-down and wool plaid tie—all by J.Crew.
On Jeff: Thrifted cotton hunting jacket by J.Crew, fire-red down sweater by Patagonia, 14.5 oz selvedge “Henley denim by Baldwin Denim.
Whatever your pick, wear it. A third piece is always nice to have and surely ties the outfit together.
Made with in U.S.A.