There’s used to be a little place at the corner of Montegut and Dolphine St. that served breakfast all day. Hot black coffee mixed with caramel and Madame Francis served hot French omelets loaded with all manner of fillings. This recipe is a combination of several others that became a favorite of me and the other street hoodlums in the late 1970’s.
1/4 Cup cheese
1 T cream cheese
1 T fresh parsley
1 t onion powder
1 t garlic powder
salt and pepper
1/4 yellow onion diced
1/4 lb breakfast sausage
Directions for Le Omelet Dauphine
- Saute: Sausage over medium heat until brown (about ten min)
- Add: Diced onions and spices and cook until tender. Remove.
- Heat: Oil in a non-stick skillet over med and add eggs
- Whip: Eggs quickly with a fork and let them cook for about thirty seconds. Make sure to keep the sides from sticking by pulling them away with the fork. Allow eggs to cook until about 75%
- Add: The onion/sausage with the eggs. Cover it with the cheddar cheese and a strip of cream cheese down the middle of the omelette. Top with fresh parsley.
- Fold: The omelette in half and slide it onto your plate.
Feel free to add a few extra drops of cheese on the top for looks. It adds color and looks great with the parsley.
Madame Francis had a sous chef named Marie Theroux that everyone called Tootsie. She was a voodoo princess with curly black hair past her waist. She was prone to speech so profane and vulgar that she had to be carried in the back during one of her “outbursts” and eventually, only the most hard-nosed children were allowed in the restaurant.
Tootsie used an old Crown Royal bag as a purse and carried it everywhere. In it were the select ingredients she used in her gris gris recipes, such as feathers, human hair, lizard bones, and chalk. Although she taught a few of us some of her religious secrets, we were all sworn to eternal secrecy. We are, however, allowed to share her omelet recipe with you finally. Enjoy.