Being married to a man who loves to cook has its perks. If you’re a food blogger, it’s gold.
This past Sunday my husband made me a Thai Omelette (Khai Jiao) for breakfast, from a recipe in my new favorite cookbook Non Nom Paleo, by Michelle Tam and Henry Fong. I’m not a strict Paleo eater, but I gravitate towards many of their recipes because I know they’ll be free from glutenous grains, refined sugars and a lot of other highly processed junk I’m not interested in eating. Once I filter out the meat entrees, I’m left with some pretty decent food options.
Anyway, I’d been lusting after this omelette for weeks, imagining how the lime coupled with the fish sauce would give the eggs just the right amount of tangy zip, topped off by a splash of Sriracha sauce and the creamy goodness of sliced avocado.
It did not disappoint.
Because of all his fancy French cooking classes, I knew hubby would nail the technique with just a quick glance at the recipe photos.
He did not disappoint.
He was so good, in fact, that I’m thinking of making Sundays with Scott a semi-regular feature on this blog, showcasing some of his best work.
Don’t expect to see any head shots, though. I’m not about to change out of my pajamas to pose for food photography on the one morning a week I get to sleep in. (Mr. B agrees.) Besides, you don’t want to see us. You want to see this:
Recipe below. This can be served any time of the day, so no need to wait until Sunday morning. Pass the Sriracha!