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Canadian Bacon, Porcini Mushroom and Sage Omelet

From
1 cup dried Porcini Mushrooms
12 cup hot water
2 tablespoon olive oil
2 shallots, minced
6 slices Canadian Bacon, diced
1 1/2 tablespoons minced fresh Sage
12 eggs
salt and freshly ground pepper to taste

garnishes (optional)
finely chopped chives
parsley oil
mushroom powder
fried sage leaves

Pour 1/2 cup of hot water over the dried Porcini Mushrooms and let sit for 20 minutes. Drain, reserving the liquid, and chop the mushrooms coarsely. Strain the liquid through a coffee filter to remove all of the sediment from the mushrooms.

Heat a sauté pan over medium high heat until hot. Add 2 teaspoons of the olive oil and the shallots and cook until translucent, about 30 seconds. Add the mushrooms and the mushroom liquid and cook until the liquid evaporates. Add the Canadian bacon and the fresh sage and cook until the bacon is just warmed through. Keep the sauté pan over low heat while preparing the omelets.

Beat three eggs, seasoned with kosher salt and freshly ground pepper in a small bowl.
Heat a small nonstick pan over medium-high heat until hot. Add one teaspoon of olive oil and swirl around. Add the eggs and cook, pushing the eggs around with a spatula to gently scramble them and gently lifting up the edges and tilting the pan so the uncooked eggs flow underneath the already set part of the omelet. When the omelet is still a bit uncooked on top, but not too runny, add 1/4 of the filling to just the middle section of third of the pan. Gently fold over the top third onto the middle of the omelet, covering the filling. Gently tilt the pan over a plate. Start sliding the omelet onto the plate and turn over onto itself again so that the omelet is folded in thirds on the plate. Continue with the remaining eggs to make more omelets.

To serve, place the omelet on the plate and dust the eggs and the plate with chopped chives, parsley oil and mushroom powder. Arrange three fried sage leaves attractively on each omelet.

Serves 4 Parsley Oil

1/2 cup Parsley leaves
1/2 cup olive oil

Bring a small saucepan of water to a boil. Add parsley leaves and blanch for 20 seconds. Drain and squeeze excess water out of parsley leaves. Combine parsley leaves and olive oil in a blender and puree. Pass through a fine mesh sieve into a bowl.

Mushroom Powder

1/2 cup dried Porcini Mushrooms

Place the dried Porcini Mushrooms in an electric coffee grinder. Run until the mushrooms are pulverized into a fine powder.

Fried Sage

12 medium size sage leaves
olive oil (not extra virgin) or canola oil
kosher salt

In a small sauté pan, heat a small amount of oil over medium high heat until hot. Fry sage leaves, a few at a time, for just a few seconds, until just crisp. Remove from oil, drain on paper towels and sprinkle with kosher salt.